Chicken Katsu Curry

Ingredients

• 4 boneless chicken thighs, pounded flat
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Oil, for frying
• 1 onion, sliced
• 2 carrots, chunked
• 2 potatoes, chunked
• 3 cups chicken stock
• 4 tbsp Japanese curry roux blocks
• Steamed rice, for serving

Instructions

1. 1Sauté the onion, carrots, and potatoes in a pot until the onion softens.
2. 2Add chicken stock and simmer until vegetables are tender, about 15 minutes.
3. 3Remove from heat and stir in the curry roux blocks until fully dissolved, then simmer until thickened.
4. 4Season chicken thighs and dredge in flour, then egg, then panko, pressing to coat well.
5. 5Fry the breaded chicken in 350°F oil for 3-4 minutes per side until golden and cooked through.
6. 6Rest briefly, then slice the katsu into strips.
7. 7Serve rice topped with curry sauce and sliced katsu.

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