🍛 Katsu Curry: Golden, Crispy, and Utterly Comforting

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated June 2024

Imagine a symphony of textures and flavors dancing on your palate: the satisfying crunch of perfectly breaded chicken or pork cutlet, giving way to tender, juicy meat, all enveloped in a rich, velvety, mildly spiced curry sauce. This, my friends, is Katsu Curry – a dish that isn’t just a meal, but a warm, deeply satisfying hug in a bowl. It’s the kind of dish that chases away the chill of a busy day, perfect for a cozy family dinner or a delightful weekend treat when you crave something truly special. Every spoonful promises a burst of savory goodness, making it an instant favorite you’ll want to revisit again and again.

Quick Glance

⏱️ Prep Time: 45 minutes

🍽️ Servings: 4

💥 Vibe: Crispy, Saucy, Comforting

Jump Ahead

• What You’ll Need
• How to Make Katsu Curry
• Fun Twists & Serving Ideas
• Reviews
• FAQ

Recipe Card will be inserted here

What You’ll Need

Gathering your ingredients is the first delightful step on our Katsu Curry journey. Each component plays a vital role in creating that unforgettable taste and texture. Don’t worry, most of these are kitchen staples, ready to transform into something truly magical!

• 4 boneless, skinless chicken breasts (or pork loin cutlets), pounded to ½-inch thickness
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for deep frying
• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• ½ cup Japanese curry roux blocks (about 3-4 blocks, depending on brand)
• 1 tbsp soy sauce
• 1 tsp honey or sugar (optional, for balance)
• Cooked short-grain rice, for serving
• Pickled ginger or fukujinzuke (Japanese pickles), for garnish (optional)
• Fresh parsley or scallions, chopped, for garnish (optional)

How to Make Katsu Curry

Get ready to create some culinary magic! This step-by-step guide will walk you through crafting the perfect golden katsu and a luscious curry sauce that will have everyone asking for more.

1. Prepare the Katsu: Season your pounded chicken or pork cutlets generously with salt and pepper. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs.
2. Dredge the Cutlets: First, dredge each cutlet in flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press firmly into the panko breadcrumbs, making sure the breadcrumbs adhere well to every surface. This ensures that wonderful crispy crust!
3. Fry the Katsu: Heat about 2-3 inches of vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C). Carefully lower one or two breaded cutlets into the hot oil (don’t overcrowd the pan). Fry for 4-6 minutes, flipping halfway, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for chicken or 145°F (63°C) for pork.
4. Rest and Slice: Transfer the fried katsu to a wire rack set over a baking sheet to drain excess oil. Sprinkle with a little extra salt. Once all cutlets are fried, let them rest for a few minutes, then slice into ½-inch strips.
5. Start the Curry Base: In a separate large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
6. Add Vegetables: Stir in the diced carrots and potatoes. Cook for another 5-7 minutes, stirring occasionally, allowing them to soften slightly.
7. Pour in Broth: Pour in the chicken or vegetable broth, bringing it to a gentle simmer. Cook for about 10-15 minutes, or until the carrots and potatoes are tender.
8. Thicken with Roux: Reduce the heat to low. Break the Japanese curry roux blocks into smaller pieces and add them to the simmering broth. Stir continuously until the roux has completely melted and the sauce begins to thicken to your desired consistency. This creates that wonderfully rich and glossy texture!
9. Season the Sauce: Stir in the soy sauce and, if using, the honey or sugar. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more broth or water.
10. Serve it Up: Ladle a generous portion of hot, fluffy short-grain rice onto plates. Arrange the sliced katsu next to or on top of the rice. Spoon plenty of the luscious Katsu Curry sauce over the katsu and rice.
11. Garnish and Enjoy: Garnish with optional pickled ginger, fukujinzuke, fresh parsley, or scallions. Serve immediately and savor every comforting bite!

Fun Twists & Serving Ideas

One of the joys of Katsu Curry is how wonderfully adaptable it is! Here are a few ideas to spark your culinary creativity:

• Veggie Katsu: Instead of chicken or pork, try breading thick slices of eggplant, firm tofu, or even sweet potato for a delicious vegetarian version.
• Cheesy Katsu: Before breading, make a small pocket in your chicken or pork cutlet and stuff it with a slice of mozzarella or cheddar for a gooey, cheesy surprise.
• Spicy Kick: For those who love a bit of heat, add a dash of cayenne pepper or a spoonful of sriracha to your curry sauce. You can also finish with a drizzle of chili oil.
• Curry Donburi: Serve your katsu and curry over a bed of rice in a deep bowl, turning it into a hearty and satisfying donburi (rice bowl) experience.
• Egg-Topped Delight: For an extra layer of richness, gently place a fried egg on top of your finished Katsu Curry before serving. The runny yolk will mingle beautifully with the sauce.

Reviews

Don’t just take our word for it! Here’s what some of our amazing fans have to say about this Katsu Curry recipe:

⭐️⭐️⭐️⭐️⭐️
“This Katsu Curry is an absolute dream! The chicken was so crispy and the sauce was perfectly balanced. My family devoured it, and it’s officially on our regular rotation!” – Sarah L.

⭐️⭐️⭐️⭐️⭐️
“I’ve always wanted to make Katsu Curry at home, and this recipe made it so easy and approachable. The flavors are spot on – better than my local Japanese restaurant!” – David P.

⭐️⭐️⭐️⭐️
“Fantastic recipe! I used sweet potato for a vegetarian twist and it was divine. Next time I’ll try adding a bit more spice to the curry. Highly recommend!” – Jessica R.

FAQ

Can I bake or air fry the katsu instead of frying?

Yes, absolutely! For a lighter version, you can bake the breaded cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Air frying at 375°F (190°C) for 15-20 minutes, flipping halfway, also yields excellent crispy results with less oil.

What kind of Japanese curry roux blocks should I use?

Popular brands like S&B Golden Curry, Vermont Curry, or House Foods Java Curry are all fantastic choices. They come in mild, medium, and hot varieties, so pick your favorite spice level!

Can I make the curry sauce ahead of time?

You sure can! The curry sauce can be made 2-3 days in advance and stored in an airtight container in the refrigerator. It often tastes even better the next day as the flavors meld. Reheat gently on the stovetop, adding a splash of broth or water if it’s too thick.

What’s the difference between Katsu Curry and other curries?

Katsu Curry typically features a Japanese-style curry sauce, which is generally thicker, sweeter, and milder than Indian or Thai curries, often made with a roux. The defining characteristic, of course, is the pairing with a crispy, deep-fried cutlet (katsu).

Recipe Note

For the crispiest katsu, ensure your oil temperature stays consistent at 350°F (175°C) while frying. Don’t overcrowd the pan, and always place the fried cutlets on a wire rack to allow air circulation, preventing them from getting soggy. This little trick makes all the difference for that satisfying crunch!

Katsu Curry

Ingredients

• For the Chicken Katsu:
• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• Salt and freshly ground black pepper to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 4-5 cups vegetable oil (or other neutral oil) for deep frying
• For the Japanese Curry:
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and cut into bite-sized pieces
• 2 medium potatoes, peeled and cut into bite-sized pieces
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 cups water or chicken stock
• 1 box (approx. 7 oz/200g) Japanese curry roux blocks (e.g., S&B Golden Curry, Vermont Curry)
• For Serving:
• 4 cups cooked short-grain white rice
• Optional garnishes: pickled ginger (beni shoga), fukujinzuke (pickled daikon and cucumber), chopped scallions, or a drizzle of tonkatsu sauce

Instructions

1. **Prepare the Chicken Katsu:** Slice each chicken breast horizontally to make thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound evenly with a meat mallet to about 1/2-inch thickness. Season both sides with salt and pepper.
   2. Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in panko, pressing gently to adhere.
   3. **Start the Japanese Curry:** Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the carrots and potatoes and cook for another 5 minutes, stirring occasionally.
   4. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
   5. Pour in the water or chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the vegetables are tender.
   6. Remove the pot from the heat. Break the curry roux blocks into pieces and add them to the pot. Stir until the roux blocks are completely dissolved and the curry has thickened. If the curry is too thick, add a little more water until desired consistency is reached. Return to low heat and simmer for another 5-10 minutes, stirring occasionally, until heated through and flavors have melded.
   7. **Fry the Chicken Katsu:** While the curry simmers, heat 4-5 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully lower 1-2 chicken cutlets into the hot oil (do not overcrowd the pan).
   8. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the katsu from the oil and place on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt. Repeat with remaining chicken.
   9. **Assemble and Serve:** Slice the fried chicken katsu into strips about 1-inch wide. Serve a portion of cooked rice on a plate, spoon a generous amount of hot curry sauce next to or over the rice, and arrange the sliced katsu on top of the rice or sauce. Garnish as desired and serve immediately.

Chef’s Notes: For best results, use good quality panko breadcrumbs for extra crispiness. You can adjust the spice level of the curry by choosing mild, medium, or hot Japanese curry roux blocks. This recipe can also be made with pork loin cutlets (Tonkatsu) instead of chicken.