Recipe for Chicken Katsu curry?

I am really hungry for some chicken kastu curry, but Im home for spring break and there are no restaurants around my home city that serve it. I am a pretty good cook, so I figured Id make some myself but I can't find a recipe. It would be awesome if someone could help me out. A fairly straight forward, yet delicious chicken or pork katsu curry recipe would be awesome to have, ThanksRecipe for Chicken Katsu curry?
Here is the recipe for pork katsu, you can replace the pork by chicken thighs..


http://www.bento.com/tr-tonk.html





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1 medium yellow onion, sliced


2 or 3 potatoes, cut into big cubes


1 carrot, diced


1 apple, diced


1 teaspoon curry powder


1 bay leave (dried)


2 gloves of garlic, sliced


500 cc water


4 tablespoon of yellow curry paste


2 tablespoon cooking wine


2 tablespoon of cooking oil


300 g chicken breast, cut into bite size


salt and pepper (for marinating the chicken)


1 tablespoon of sugar


1 chili, chopped


salt to taste


some butter





1) Put onion, carrot, apple in a food processor to make a paste


2) Heat cooking pot on hot stove, add 1 tablespoon of cooking oil, add garlic slices and stir fry till fragrant, pour the vegetables paste in the pot and stry fry for 3 minutes.


3) add curry powder, curry paste and chili into the pot, stir for 1 minute, then add water and bay leave, turn heat to low, simmer for about 20 minutes of till the sauce is thick and stir occassionally.


4) Heat a frying pan over high heat, add 1 tablespoon of oil, stir fry the chicken meat for a minute, add cooking wine, brown both sides of the chicken, then put chicken meat into the curry sauce.


let it simmer for another 10 minutes


5) add butter in the curry sauce.


6) spoon curry sauce on the chicken katsu and rice.





Enjoy!





PS. You can also buy Japanese curry roux to replace the curry paste, so that your katsu curry would taste much alike the Japanese one.Recipe for Chicken Katsu curry?
Coat chicken with curry powder. Coat that with breading. Deep fry that. Chicken curry katsu.





Alternatively, put the curry in the breading and deep fry it.
I love chicken katsu





INGREDIENTS:


chicken breasts or thighs - de-boned and flattened (one per guest)


flour


eggs


panko (Japanese bread crumbs)


vegetable oil


Tonkatsu sauce


PREPARATION:


Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping. As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.


Tonkatsu Sauce (variation 1)





1 cup catsup


1/2 cup Worcestershire sauce


1/2 cup sake


2 tablespoons ginger


2 tablespoons garlic


1/4 cup sugar


1/4 cup mirin


Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups





Tonkatsu Sauce (variation 2)





1/2 cup catsup


1-1/2 to 2 tablespoons Worcestershire sauce


1/2 teaspoon dry mustard mixed with a little water


Mix all ingredients thoroughly. Makes 3/4 cup





Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.