Curry Sauce

1. Melt 4 tbsp butter in a heavy-bottomed pot over medium-low heat. Add onions and cook slowly until deeply caramelized, 30–40 minutes.
2. Add apple, tomato paste and honey; cook 2–3 minutes until fragrant.
3. Add garlic and chicken stock bring to a gentle simmer.
4. Stir in curry blocks and simmer on low 10–12 minutes until dissolved and thickened.
5. Season with soy sauce and Worcestershire sauce.
6. Blend until smooth, then stir in remaining ¼ cup butter. Keep warm.

Chicken Katsu

1. Pat the chicken breasts dry. Butterfly or pound to an even ½-inch thickness. Season both sides lightly with salt.
2. Set up a breading station:

• Wet batter: Place the beaten eggs in a shallow bowl.
• Dry batter: In a separate shallow bowl, mix flour, garlic powder, onion powder, and a pinch of salt.
• Panko: Place panko breadcrumbs in a third shallow dish.
• Heat neutral oil in a skillet to 180°C / 355°F, with the oil reaching about halfway up the sides of the chicken.

3. Dredge each chicken piece in the seasoned flour, shaking off excess.
4. Dip the floured chicken into the beaten eggs, allowing excess to drip off.
5. Press the chicken firmly into the panko, ensuring an even, well-adhered coating.
6. Fry for 3–4 minutes per side, until golden brown and the chicken is fully cooked.
7. Transfer to a wire rack and rest for 6–8 minutes before slicing and serving.