Chicken Katsu Curry

A take on the traditional Japanese fried chicken specialty.

• Ready In: 1 hr
• Serves: 4

Ingredients

• For the Pickled Radish

• 1⁄4 cup  peeled and sliced daikon radishes or 1⁄4 cup red radish
• 2  tablespoons rice vinegar
• 1⁄4 teaspoon black pepper

• For the Vegetable Curry

• 4  tablespoons butter
• 2  potatoes, large dice
• 1⁄2 lb carrot, peeled and cut in large 2-inch pieces
• 1  onion, diced
• 2  garlic cloves, minced
• 3  cups water
• 1  green apple, grated

• For the Chicken Katsu

• 1  curry, brick broken up
•  vegetable oil, to fry
• 4  chicken cutlets
• 1⁄2 cup all-purpose flour
• 2  eggs
• 1  cup panko breadcrumbs
• 3  scallions, thinly sliced
•  cooked white rice
•  cabbage (to garnish)

Directions

1. Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
2. In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
3. Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
4. Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
5. Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
6. To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.