Description
This Katsu Curry recipe combines crispy, golden-fried chicken or pork cutlets with a rich, mildly spiced Japanese curry sauce. It’s a comforting, restaurant-quality dish that’s surprisingly easy to make at home—perfect for family dinners or cozy nights in.
Ingredients
For the Curry Sauce:
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1 large carrot, diced
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1 medium potato, peeled and cubed
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3 cups chicken or vegetable broth
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3 tablespoons all-purpose flour
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1 tablespoon Japanese curry powder
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2 teaspoons soy sauce
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1 teaspoon honey or grated apple (optional)
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Salt and pepper, to taste
For the Katsu (Cutlet):
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2 boneless chicken breasts or pork cutlets
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Salt and pepper
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½ cup all-purpose flour
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2 large eggs, beaten
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1½ cups panko breadcrumbs
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Oil for frying (canola or vegetable oil)
For Serving:
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Cooked short-grain rice
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Chopped green onions or parsley
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Japanese pickles (optional)
Instructions
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Heat butter and olive oil in a saucepan over medium heat. Add onion and sauté until golden.
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Stir in garlic, ginger, carrot, and potato. Cook for 2–3 minutes until fragrant.
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Sprinkle flour over the vegetables and stir for one minute to form a roux.
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Gradually whisk in broth until smooth, then add curry powder, soy sauce, and honey or apple.
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Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
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Season the chicken or pork cutlets with salt and pepper. Dredge each in flour, dip into beaten eggs, and coat with panko.
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Heat oil to 350°F (175°C). Fry the cutlets for 3–4 minutes per side until golden and crisp.
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Drain on a wire rack. Slice before serving.
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Spoon rice onto plates, top with sliced katsu, and ladle curry sauce beside or over it. Garnish with green onions or parsley.
Notes
For a lighter version, bake or air fry the cutlets instead of deep-frying.
Store curry sauce and katsu separately to keep the coating crispy.
The curry flavor develops more depth if made a day in advance.
You can use tofu or eggplant for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 640 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 135 mg