Chicken Katsu Curry

• 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)

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.

red radish, rice vinegar, black pepper, curry, butter, potatoes, carrot, onion, garlic, water, green apple, chicken, curry, vegetable oil, chicken cutlets, allpurpose, eggs, breadcrumbs, scallions, white rice, cabbage

Taken from www.food.com/recipe/chicken-katsu-curry-532784 (may not work)