Chicken Katsu Curry

Instructions

1. Prepare the Chicken Katsu: Pound chicken breasts to an even thickness of about 1/2 inch. Season with salt and pepper.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each chicken cutlet first in flour, shaking off excess. Then dip in egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
5. Carefully fry the breaded chicken cutlets, in batches if necessary, for about 4-5 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
6. Make the Curry Sauce: In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
7. Add the chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
8. Stir in curry powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
9. Add the 2 tablespoons of all-purpose flour and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
10. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly.
11. Stir in ketchup, Worcestershire sauce, and sugar. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
12. Season the curry sauce with salt and black pepper to taste.
13. Slice the chicken katsu cutlets into thick strips.
14. Serve: Ladle the curry sauce generously over a bed of cooked rice. Top with the sliced chicken katsu.
15. Garnish with additional black pepper if desired.