![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5167-2-scaled.jpg)
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Prep Time30 Mins
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Cook Time1 Hour
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Serving4 People
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Ingredients
Nutrition
- Daily Value*
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Total Fat: 33.3g31.1%
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Total Carbohydrates: 52.3g19.6%
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Total Protein: 31.3g29.2%
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Cholesterol: 140.4mg46.6%
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Sodium: 1,173.5mg51.0%
Directions
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5155-2-1240x578.jpg)
In your large stock pot on low-medium heat, melt your butter. Once completely melted, add the garam masala and curry powder and stir until evenly mixed. Add ¼ cup of your flour to the pot and stir until the mixture is well incorporated and looks like a bubbling paste.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5156-2-1240x578.jpg)
Add your diced onions to the paste, stir into the paste until evenly coated and let the onions soften for about 5 minutes.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5158-2-1240x578.jpg)
Toss the carrots and potatoes into the pot. Stir until evenly mixed. Cook, stirring frequently, for another 5 minutes.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5159-2-1240x578.jpg)
Meanwhile, add the apple, chunks, garlic cloves, ginger, and soy sauce (or mentsuyu) to a blender. Blend until smooth.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5160-2-1240x578.jpg)
Add the apple mixture to the stock pot and stir until everything is evenly coated. Cook for another 5 minutes.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5162-2-1240x578.jpg)
Add chicken broth to the stock pot. Stir until everything is mixed then add the chopped broccoli. Lower the heat down so that the curry sustains a low simmer and let it cook, undisturbed, for 30 minutes.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5145-2-1240x578.jpg)
Meanwhile, cut your chicken breasts in half lengthwise
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5147-2-1240x578.jpg)
Using your meat mallet, flatten out the chicken breast halves until they're even thickness.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5163-2-1240x578.jpg)
Set up your breading station for your chicken katsu with the remaining ¼ cup of flour, egg (whisked), and panko bread crumbs. Season the flour with 1 Tsp each of salt and pepper. Take each piece of chicken through the breading process.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_5165-2-1240x578.jpg)
In a frying pan (large enough to lay each chicken cutlet flat). heat up your vegetable and sesame oil on a low-medium heat setting. The oil is ready when you splash a drop of water into it and your oil sizzles and pops. Place a breaded chicken cutlet gently into the pan and fry each side for 2-3 minutes.
Go back to the curry, when you can poke through a potato with no resistance the curry is done cooking. Salt and pepper to taste.
![](https://crystalgabriele.com/wp-content/uploads/2020/06/IMG_4659-2-1240x578.jpg)
Serve the curry over any kind of rice you want with slices of pickled radish and chicken katsu on the side. Enjoy!
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