Japanese Chicken Katsu Curry with Rice

A panko-crusted chicken cutlet, fried until shatteringly crisp, gets sliced and laid across a pool of thick, glossy Japanese curry made from a scratch butter roux. The sauce is gently sweet from grated apple and carrot. With sesame-sprinkled short-grain rice, it is the bowl kids and adults will both ask for again.

Prep

25 min

Cook

45 min

Total

1 hr 10 min

Serves

4

Level

Medium

Cuisine

Japanese