Back to 4 servings curry sauce 1 tbsp butter 1 tbsp vegetable oil 1 yellow onion, thinly sliced 1 carrot, chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated, or 1/2 tsp ginger paste 2 tbsp mild curry powder 0.5 tsp turmeric 2 tbsp all-purpose flour 2 cups chicken stock 1 cup coconut milk, thin 2 tsp honey 2 tbsp soy sauce 1 tbsp ketchup, optional 1 tsp salt, to taste rice 1.5 cups long-grain or Japanese short-grain rice, dry 2.25 cups water 1 tsp salt katsu 2 boneless skinless chicken breasts, about 1 lb (500 g) total, halved horizontally into thin cutlets 1 tsp salt 0.33 cup all-purpose flour, for dredging 2 eggs, beaten 1.5 cups panko breadcrumbs 0.5 cup vegetable oil, for shallow frying, about 1/2 inch deep serving toasted sesame seeds, to garnish sliced green onions, to garnish pickled ginger or fukujinzuke, optional, to serve
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1 Step 1: Melt the butter with the oil in a medium saucepan over medium heat. Add the onion and carrot and cook for about 5 minutes, until the onion is soft.2 Step 2: Add the garlic and ginger and cook for 1 minute. Stir in the curry powder, turmeric and flour and cook for another minute.3 Step 3: Whisk in the chicken stock, coconut milk, honey, soy sauce and ketchup. Bring to a simmer, then lower the heat and cook for about 20 minutes, stirring occasionally, until the vegetables are very soft and the sauce has thickened slightly. Season with salt.4 Step 4: While the sauce simmers, bring the rice, water and salt to a boil in a small covered pot. Reduce to the lowest heat, cover and cook for 12 to 15 minutes, then rest off the heat with the lid on for 10 minutes.5 Step 5: Blend the sauce until smooth, using a stick blender in the pan or a countertop blender (let it cool about 10 minutes first, and vent the lid). Keep warm over low heat.6 Step 6: Halve each chicken breast horizontally to make thin cutlets. Lay them between sheets of baking paper and pound lightly to an even thickness, then season both sides with the salt.7 Step 7: Set up three shallow dishes: flour, beaten egg, and panko. Dredge each cutlet in flour and shake off the excess, dip in egg letting the excess drip off, then press firmly into the panko on both sides.8 Step 8: Heat the oil in a large non-stick skillet over medium-high heat until it shimmers, about 350 F (180 C). Fry the cutlets in batches for 3 to 4 minutes per side, until deep golden and cooked through.9 Step 9: Drain the cutlets on a wire rack set over a tray or on paper towels, and sprinkle with a little flaky salt while hot.10 Step 10: Fluff the rice and divide among four bowls. Slice each cutlet into strips, lay over the rice, spoon the curry sauce over, and finish with sesame seeds, green onion and pickles if using.getsaucepan.com/r/57aa3ba3-5ebb-58fa-9971-6925aa9f6d3b
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