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Prep Time30 Mins
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Cook Time1 Hour
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Serving4 People
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Usually when I think of curry, my mind goes to Indian or Thai curries – traditionally made with yogurt and coconut milk, respectively. I often forget that the Japanese make a mean curry too, but this curry gets its creaminess a little differently – using a roux.
Now a roux is just flour and fat in equal parts cooked into a paste. A Japanese curry roux adds spices to this mix and yields an aromatic goo that smells like a hug and can be made in advance.
For this recipe you will need:
- A large stock pot
- A blender or food processor
- A meat mallet
Serve this over rice for the coziest meal since buttered noodles in elementary school.
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
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.
Add your diced onions to the paste, stir into the paste until evenly coated and let the onions soften for about 5 minutes.
Toss the carrots and potatoes into the pot. Stir until evenly mixed. Cook, stirring frequently, for another 5 minutes.
Meanwhile, add the apple, chunks, garlic cloves, ginger, and soy sauce (or mentsuyu) to a blender. Blend until smooth.
Add the apple mixture to the stock pot and stir until everything is evenly coated. Cook for another 5 minutes.
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.
Meanwhile, cut your chicken breasts in half lengthwise
Using your meat mallet, flatten out the chicken breast halves until they're even thickness.
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.
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.
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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