Chicken Katsu Curry

Ingredients For Katsu

4 boneless chicken thighs1/4 cup all purpose flour2 cup panko bread crumbs2 eggs, beatenSalt and pepperOil for deep fry

Curry Sauce

3 cubes Japanese curry roux1 large or 2 small onions, thinly sliced2 garlic cloves, grated1 large apple, roughly chopped or blend600-700ml chicken stock (or water)1 tbsp ketchup1 tbsp Soy sauce1/4-1/2 tsp Dark soy sauce (optional, for color)1 tbsp honey or sugar1/4 stick of ButterSalt if needed

Steps

1. Curry: Over medium flame, Melt butter in a pot or a deep pan, saute garlic and onions until brown2. Add chopped apple, ketchup, soy sauce, honey and cook for 1-2 min3. Add chicken stock or water also curry cubes, stir until cubes dissolve in the stock4. Transfer curry mixture into a food processor and blend until smooth5. Bring the curry back into the pot, simmer for a min, add 2 tbsp more of butter if desire and dark soy sauce (if using)6. Chicken katsu: season chicken lightly with salt and pepper then coat lightly with all purpose flour7. Dip into the egg mixture, then dredge into the panko bread crumbs, evenly8. Deep fry chicken into the hot oil over medium flame, until golden brown and crispy.9. Remove and cut chicken into 1 inch pieces10. Serve chicken katsu with curry sauce and steam rice