Chicken katsu curry is pure comfort in a bowl — a golden, panko-crumbed chicken cutlet sliced over steamed rice and smothered in Japan's famously mild, glossy curry sauce. It's rich and gently spiced rather than hot, which is exactly why the whole family fights over it.
The contrast is the whole point: shatteringly crisp crumbs against that thick, velvety sauce loaded with soft potato, carrot and onion. It's the kind of dinner that gets quiet-table approval every single time.
Japanese curry roux blocks (look for S&B Golden Curry in the Asian aisle of most supermarkets) make the sauce foolproof — just simmer the vegies, melt in the roux, and it thickens itself while you fry the chicken.
