In the world of soul food, there is a good chance this is my favorite dish out there. You get so much richness from the curry that is filled with flavor and vegetables, and the crispy yet juicy texture of the katsu is perfect. Throw on some Japanese pickles to cut through all that and you have yourself a soul food champ!



  • 2 teaspoons salt
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 3 medium onions – rough chopped
  • 2 apples – peeled and grated
  • 2 medium carrots – rangiri cut
  • 1 pound of marble potatoes
  • 1 tablespoon grated ginger
  • 1 teaspoon grated garlic (about 2 cloves)
  • 5 beef or chicken stock

For Roux

  • 4 tablespoons butter
  • 3 tablespoons brown rice flour
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • steamed rice for serving

For Katsu

  • 2 cups gluten-free panko
  • 2 tablespoons olive oil
  • 1 cup rice flour
  • 2 eggs beaten
  • 3 chicken breasts – halved
  • salt and pepper to season


Season beef with salt and pepper. Melt 2 tablespoons of butter, then add onion, cooking and stirring constantly until onions become translucent. Add carrot, ginger, and garlic, cook for 2 more minutes. Add apple, stock and remaining teaspoon of salt, reduce to low and cover to simmer for 1 hour.

For the roux

Melt 4 tablespoons butter in a small saucepan over low heat. Add flour, stirring constantly for 3 minutes. Add the curry powder and garam masala. Stir for 2 more minutes until it smells like toasted

Add the potatoes after an hour (add water if it seems dry, should look like gravy.
Scoop some liquid from the pot and add it to the roux to make a paste and add it back to the pot, and simmer for 20 minutes until the potatoes are done.


Preheat oven to 375F

In a pan over medium heat, pour in panko and olive oil and stir to combine. Continue stirring until panko is toasted a nice brown but not burnt.

Place rice flour into a dish for dredging. Beat eggs and place in a bowl for dredging.

Trim fat and halve the chicken breasts long ways. If the chicken is uneven in thickness, use the back of the knife to tenderize and even out. Season with salt and pepper and begin dredging.

To dredge, start by placing chicken in rice flour – then egg mixture – followed by panko. Once fully dredged place on baking sheet, preferably with a rack on it.

Cook chicken in the oven for 18-22 minutes or until chicken is fully cooked.

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