Description
Japanese Katsu Curry is a comforting Japanese dish featuring crispy breaded chicken cutlets served with a rich, mildly spiced curry sauce and fluffy steamed rice. It’s a perfect blend of texture and flavor — crunchy on the outside, tender inside, and coated with a smooth, savory-sweet sauce. This restaurant-quality meal is easy to make at home and sure to become a weeknight favorite.
Ingredients
2 tablespoons unsalted butter or neutral oil
1 large onion, finely sliced
2 medium carrots, diced
2 medium potatoes, cubed
3 cloves garlic, minced
1 tablespoon grated ginger
3 cups chicken or vegetable broth
4 tablespoons Japanese curry roux (or 2 tablespoons curry powder + 1 tablespoon flour)
1 tablespoon soy sauce
1 teaspoon honey or sugar (optional)
Salt and pepper to taste
2 boneless, skinless chicken breasts
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Oil for frying
2 cups cooked Japanese short-grain rice
Pickled red ginger or fukujinzuke pickles (optional garnish)
Fresh parsley or green onions (for garnish)
Instructions
Make the Curry Sauce: Heat butter or oil in a saucepan over medium heat. Add sliced onions and sauté until golden. Add garlic, ginger, carrots, and potatoes. Stir and cook for 3–4 minutes. Pour in the broth and simmer for 15 minutes until vegetables are tender. Stir in curry roux or curry powder mix until thickened. Add soy sauce and honey, then season with salt and pepper.
Prepare the Chicken Katsu: Pound the chicken breasts evenly and season with salt and pepper. Dredge each piece in flour, dip it in beaten egg, and coat it in panko breadcrumbs. Heat oil in a skillet to 350°F (175°C). Fry each chicken piece for 3–4 minutes per side until golden and crisp. Drain on a wire rack.
Assemble the Dish: Place rice on a serving plate, slice the fried chicken, and arrange it beside the rice. Spoon curry sauce over part of the chicken or on the side. Garnish with pickles or parsley.
Serve Immediately: Enjoy hot while the katsu remains crispy and the curry rich and aromatic.
Notes
Use firm tofu or eggplant for a vegetarian version.
For a lighter option, bake or air-fry the katsu instead of deep frying.
Curry sauce can be made a day ahead for easy prep.
To keep the katsu crispy, pour curry beside rather than on top of it.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 145 mg