Torikatsu (Katsu Chicken) is a Japanese dish made from coating a thin chicken cutlet in panko breadcrumbs and deep frying it. This version is topped with a Coconut Curry Sauce. The coconut milk and chicken stock is thickened with flour, then seasoned with curry powder, paprika, turmeric, chili powder, and garam masala.
Katsu has always been a favorite of mine, but I couldn’t get enough of the sauce. If you are short on time, the sauce can be prepared about a day in advance. Just bring to a simmer before serving and add the garam masala at the end. Don’t rush the onions. Cook them slowly over medium low heat to bring out the flavor. Cut the Katsu Chicken into thin strips and serve over rice with the heated sauce.