Cookwith - A Trip Down Memory Lane: Japanese-American Chicken Katsu Curry

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (vegetable or canola)
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 Yukon Gold potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1-inch knob ginger, peeled and grated
• 2 tbsp curry powder (Japanese style, if available)
• 2 tbsp tomato paste
• 3 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp lemon zest
• 4 cups cooked short-grain Japanese rice
• 2 scallions, thinly sliced (for garnish)
• Lemon wedges (for serving)