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:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 large carrot, diced
1 medium potato, peeled and cubed
3 cups chicken or vegetable broth
3 tablespoons all-purpose flour
1 tablespoon Japanese curry powder
2 teaspoons soy sauce
1 teaspoon honey or grated apple (optional)
Salt and pepper, to taste
For the Katsu (Cutlet):
2 boneless chicken breasts or pork cutlets
Salt and pepper
½ cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
Oil for frying (canola or vegetable oil)
For Serving:
Cooked short-grain rice
Chopped green onions or parsley
Japanese pickles (optional)
Instructions
Heat butter and olive oil in a saucepan over medium heat. Add onion and sauté until golden.
Stir in garlic, ginger, carrot, and potato. Cook for 2–3 minutes until fragrant.
Sprinkle flour over the vegetables and stir for one minute to form a roux.
Gradually whisk in broth until smooth, then add curry powder, soy sauce, and honey or apple.
Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
Season the chicken or pork cutlets with salt and pepper. Dredge each in flour, dip into beaten eggs, and coat with panko.
Heat oil to 350°F (175°C). Fry the cutlets for 3–4 minutes per side until golden and crisp.
Drain on a wire rack. Slice before serving.
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