Instructions:
- Phase 1: Building the Curry Sauce. Sauté onions, carrots, and potatoes in 1 Tbsp oil in a heavy pot until onions are soft and lightly caramelised (about 10 minutes).
- Make the Roux: Push vegetables to the side. Add butter, then whisk in the flour and curry powder. Cook this paste for 2 minutes until it smells nutty.
- Slowly whisk in the water/stock, scraping up any browned bits from the bottom. Stir in the ketchup, soy sauce, honey, and grated apple (if using).
- Bring the sauce to a boil, then reduce heat, cover, and simmer gently for 25-30 minutes, or until vegetables are tender.
- Partially blend the sauce using an immersion blender (or carefully transfer to a regular blender) to achieve a thicker texture while leaving some vegetable chunks. Keep warm.
- Phase 2: Preparing and Frying the Chicken Katsu. Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. Season both sides liberally with salt and pepper.
- Set up a dredging station with three shallow dishes: (1) Flour, (2) Beaten Eggs, (3) Panko breadcrumbs.
- Bread the Chicken: Dredge each cutlet in flour (shake off excess), dip fully into the egg, then press firmly into the Panko, ensuring a thick, even coating on both sides.
- Heat 1 inch of frying oil in a skillet to 350°F (175°C). Carefully fry the chicken, 1 or 2 at a time, for 3-4 minutes per side until deep golden brown and cooked through (internal temp 165°F/74°C). Avoid overcrowding the pan.
- Drain immediately on a wire rack set over a baking sheet. Let the Katsu rest for 5 minutes, then slice diagonally into 1-inch strips.
- Phase 3: Assembly. Spoon a generous bed of hot rice onto each plate. Arrange the sliced Katsu neatly over the rice and ladle the hot curry sauce over the Katsu and rice. Serve immediately.