Name: Chicken katsu curry
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lb Boneless skinless chicken breast; 1 box Japanese curry roux blocks; 2 cups Panko breadcrumbs; 2 Eggs; 2 Yellow onions; 2 Carrots; 2 Yukon gold potatoes; 2 cups Short-grain rice; 0.5 cups All-purpose flour; 1 tsp Salt; 0.5 tsp Black pepper; 2 cups Vegetable oil

Chicken katsu curry

Crunchy panko chicken cutlets over rice with a thick, mild Japanese curry. Pure comfort food.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1.5 lb Boneless skinless chicken breast
1 box Japanese curry roux blocks(Golden Curry or Vermont Curry, in the Asian aisle at Walmart; you use about half a 7–8 oz box)
2 cups Panko breadcrumbs
2 Eggs
2 Yellow onions
2 Carrots
2 Yukon gold potatoes
2 cups Short-grain rice(Calrose or sushi rice; jasmine is fine)
0.5 cups All-purpose flour· most people have this
1 tsp Salt· most people have this
0.5 tsp Black pepper· most people have this
2 cups Vegetable oil(for shallow frying)· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 60 minutes

Rinse the rice until the water runs mostly clear, then cook it.
Make the curry: cut the onions into wedges and the carrots and peeled potatoes into 1-inch chunks. Soften the onions in 1 tbsp oil in a pot over medium for 5 minutes, add the carrots and potatoes and 3 cups water, and simmer 15 minutes until the potatoes are tender.
Turn off the heat, break in half the box of curry roux, and stir until it melts. Simmer on low for 5 minutes, stirring, until thick. Add a splash of water if it gets too thick.
Halve the chicken breasts horizontally so each piece is about 1/2 inch thick, and season with salt and pepper. Set up three plates: flour, beaten eggs, panko.
Coat each piece in flour, then egg, then panko, pressing the crumbs on firmly.
Heat 1/2 inch of oil in a skillet over medium to 340F — a pinch of panko should sizzle right away. Fry the cutlets 3 to 4 minutes a side until deep golden and 165F inside. Drain on a rack or paper towels for 2 minutes.
Slice each cutlet into strips. Serve with rice on one side of the plate, the chicken on top, and the curry spooned alongside.

Amounts are on the list above — they change with the number of people; the steps do not.