Chicken Katsu Curry (Scratch Japanese Roux)

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RECIPE DATA

TITLE: Chicken Katsu Curry (Scratch Japanese Roux)
SERVES: 6
PREP: 30 min
TOTAL: 70 min

INGREDIENTS
60 g (about ¼ cup) butter
50 g (about ⅓ cup) plain flour
2 tbsp Japanese curry powder (S&B)
1 tsp garam masala
2 onions
6 cloves garlic
20 g (about 2½ tbsp finely chopped) ginger
2 carrots + 400 g (about 2½ cups chopped) potatoes, 2 cm dice
1 apple, grated
4 cups (1 L) chicken broth
2 tbsp soy + 1 tbsp Worcestershire + 1 tbsp honey + 1 tbsp tomato paste
6 chicken thigh fillets, butterflied flat
2 eggs + 60 g (about ⅓ cup) flour + 150 g (about 2½ cups) panko
neutral oil for shallow frying, rice, fukujinzuke pickles

STEPS
1. Roux: 60 g (about ¼ cup) butter in the bowl. Melt; add 50 g (about ⅓ cup) flour, cook lid cap off until biscuit-brown. Add curry powder + garam masala 30 sec. Tip out.
TM SETTINGS: 2 min / 100°C / speed 1
TM SETTINGS: 8 min / 120°C / speed 2
2. Put onions, garlic, ginger in the bowl. Chop. Add 20 g (about 1 tbsp) butter, sauté lid cap off until golden.
TM SETTINGS: 5 sec / speed 5
TM SETTINGS: 10 min / 120°C / speed 1
3. Add carrots, potatoes, apple, 4 cups (1 L) broth, soy, Worcestershire, honey, paste.
TM SETTINGS: 20 min / 100°C / speed soft / reverse
4. Add roux. Thicken.
TM SETTINGS: 5 min / 100°C / speed soft / reverse
5. Katsu: flour, egg, panko the thighs. Shallow-fry in a frying pan 4 min a side until deep golden. Rest on a rack, slice. Serve on rice with curry.
6. Portion & store: makes ~6 adult portions (1 cutlet + ~250 ml curry + rice); a kid portion is half. Curry: 2 × 4-portion containers. Fridge 3 days (curry); freezer 3 months (curry only).

NOTES
Portion size: 1 cutlet + ~250 ml curry + rice
Batch note: Curry is a full bowl; katsu fried fresh in a pan.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days (curry)
Freezer life: 3 months (curry only)

SOURCE: https://thermomix-workbook.pages.dev/recipes/chicken-katsu-curry/