Katsu Curry

By Lee Jackson ↣ Published on: December 27, 2019

Last Updated: March 10th, 20240 Comments on Katsu Curry

Japanese Katsu Curry – カツカレー , is one of those very very (twice) special dishes I turn to all-year-round for spicy, crunchy comfort food. Juicy breaded chicken cutlets are paired with soft, fully rice and a spiced Japanese-style curry. The perfect trio.

A plate of katsu curry with a katsu cutlet, rice and some Japanese-style curry sauce. Chopsticks sit on the side of the plate. There is a graphic black and white polka dot pattern in the background.

Words (my words anyway) can't come close to explaining how much I love Katsu curry. It has three elements and no apologies. I love nothing more than sitting in a tiny Japanese Restaurant in the warm, being deeply fulfilled by the crunchy chicken cutlet (Katsu), the carb-laden rice and of course, the delicious Japanese sweet and spicy curry sauce.

This dish has all the texture and flavour you could ask for; crunchy katsu panko crumb, juicy chicken breast, fluffy rice and a complex blend of spice in the silky curry sauce. Japanese curry sauce is so good, uniquely Japanese and completely addictive - you can make your own blend, but honestly, the boxed Japanese curry roux is hard to beat - it's one of the only convenience-lead ingredients I rarely stray from.

A plate of katsu curry with a katsu cutlet, rice and some Japanese-style curry sauce. Chopsticks sit on the side of the plate. There is a graphic black and white polka dot pattern in the background.

What is Katsu Curry?

Katsu curry is a popular Japanese dish with British influence, featuring breaded and fried meat (often chicken or pork) served with a rich, mildly spiced curry sauce and rice. It combines crispy textures with aromatic spiced flavours.

In Japanese, "katsu curry" is written as カツカレー and pronounced as "katsu karei."

Katsu curry originates from Japan. It is believed to have been influenced by Western cuisine, particularly British colonial curry, which was introduced to Japan during the Meiji period (late 19th to early 20th century).

Why it works?

It's Japanese comfort food at its best - If the weather is a little grim or you're just feeling a little 'meh' then Katsu curry will bring out all the sunshine! It's such a simple and deeply fulfilling plate or bowl of food that hits all the right nots of flavour and texture. Trust me, this will warm the coldest of days and hearts.

A box of ready to make Katsu Curry Sauce

Curry roux blocks are ubiquitous in Japanese supermarkets. They're concentrated curry paste that require a little water to create the best and simplest of sauces. There are many varieties on the market that range in spice levels and some ready-to-pour options that contain vegetables like onion, potato or carrots. The curry flavour is mild in spice (even the 'spicy' versions) and have a distinctive, slightly sweet flavour.

Stuff You'll Need

You won't need too many ingredients for your homemade katsu curry. Here's what you'll need to find.

  • Chicken breasts (you can use pork steaks instead too)
  • Japanese curry sauce mix (you can find these at most regular supermarkets and from Asian stores.
  • Rice - I'll use a long grain or sushi rice.
  • Breading ingredients - an egg, some plain/all purpose flour and some Japanese panko breadcrumbs.
  • Oil - for shallow frying (I like a mild oil like canola or sunflower).
Chicken katsu frying in a large pan of oil

Step by Step

Here's how to make your delicious katsu curry at home.

  1. Step 1 - Add 1 cup of rice and two cups of water to a pan and bring it to the boil. Reduce the heat to very low and cover the pan. Let it simmer for 10-12 minutes without stirring until all the water has evaporated. Take it off the heat, remove the lid, cover the pan with a tea towel or paper towel, and then return the lid and let it rest.
  2. Step 2 - Follow the instructions on the packet to cook the Japanese Curry Sauce. Cover and set it aside while you get the cutlets ready.
  3. Step 3 - Take your chicken breasts, place them between two sheets of plastic wrap, and using a kitchen mallet, pound them until they flatten to about 1 inch thickness. Set them aside.
  4. Step 4 - Set up a breading station with three separate bowls.
    Bowl 1: Flour seasoned with salt & pepper.
    Bowl 2: Beaten egg mixed with 1-2 tbsp water.
    Bowl 3: Panko breadcrumbs.
    Dip the chicken into the flour, shaking off any excess, then dip it into the egg mixture. Shake off any excess egg and then dip it into the Panko breadcrumbs. Coat the chicken evenly in breadcrumbs, pressing them firmly to adhere to all parts of the chicken. Gently shake off any excess breadcrumbs and place the coated chicken on a plate while you repeat the process for the second piece of chicken. Let them dry for a few minutes to firm up
  5. Step 5 - Heat the oil in a deep frying pan until it's hot but not smoking, around 185ºC/370ºF. Carefully place each chicken cutlet into the oil, away from yourself. Let them fry for about 5-6 minutes on each side until the chicken is thoroughly cooked. Once done, drain on paper towels.

To serve, slice the chicken into thick slices and arrange them on a plate alongside the rice and a generous serving of curry sauce.

Pro Tips

  • Pre bread the chicken - to help save time when cooking, you can pre coat the cutlets with the breadcrumbs and wrap in plastic until needed. You can of course buy pre-breadded katsu cutlets, but in all honesty, I always find the chicken to be a bit unpredictable for quality when buying this way. I recommend making your own katsu at home, it's quick and easy.
  • Curry powder roux blocks - as mentioned above this takes out ALL the effort of making your own Japanese-style curry sauce, and has that completely unique flavour in a fraction of the time. Try all the spice levels to see which is best for you. I love the spicy version which isn't that spicy at all.

Serving & Storage Suggestions

This dish is to be served right away, straight from the fryer. It's not a dish I keep for leftovers or freeze, fresh is best for sure. So for that reason I say... get it while it's hot!

A plate of katsu curry with a katsu cutlet, rice and some Japanese-style curry sauce. Chopsticks sit on the side of the plate. There is a graphic black and white polka dot pattern in the background.

Ready to get cooking?

When it's crunch time, there's nothing quite as satisfyin as a katsu and this simple, home-spun comfort food will deliver everything you need. So easy to make at home and ready in no time.

While I have you on the whole deep fried crunch thing, another of life's great Japanese treats which features the Katsu is the formidable Katsudon - a rice bowl like no other. Crunchy katsu over rice with a delicious fragrant egg topping. Yum.

So, whenever you need a little comfort in your life, you should most definitely turn to the delights and life-giving properties of Katsu Curry. Hope you enjoy!

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A plate of katsu curry with a katsu cutlet, rice and some Japanese-style curry sauce. Chopsticks sit on the side of the plate. There is a graphic black and white polka dot pattern in the background.

Katsu Curry

Rate this recipe

5 from 4 votes
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Recipe by Lee
Course Main Course
Cuisine Japanese
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings (adjustable) 2
Calories (per serving) | 748

Ingredients

Instructions

  • To cook the rice, add 1 cup rice and two cups water. Bring to a boil, then reduce heat to very low and cover the pan. DON'T STIR THE RICE. Simmer for 10-12 minutes until all the water has evaporated. Remove from the heat. Remove the lid and cover the pan with a tea towel or paper towel and return the lid. (this will stop it becoming wet). Set aside while you cook everything else.
  • Cook the Japanese Curry Sauce to the packet instructions. If they're in Japanese, just wing it - add a little water at a time - it thickens when hot, so just add a little at a time till you get a good thick pourable consistency. Cover and set aside while you prepare the cutlets.
  • Place your chicken between two pieces of plastic wrap, and using a kitchen mallet, pound them to flatten out to about 1 inch. Set aside.
  • Create a breading station with 3 separate bowls. Bowl 1: Flour, seasoned with salt & pepper Bowl 2: Beaten egg, mixed with 1-2 tbsp water Bowl 3: Panko breadcrumbs Dip the chicken into the flour, shake off the excess then dip into the egg. Shake off the excess egg and then dip into the Panko. Coat the chicken in breadcrumbs, pressing them firmly to stick to all parts of the chicken. Lightly shake off the excess and place on a plate while you do the same for the second piece of chicken. Leave these to dry a few minutes (it'll stop the breading coming off when you fry).
  • Heat the oil in a deep frying pan until just hot, not smoking. About 185ºC/370ºF. Carefully place each chicken cutlet into the oil, away from yourself. Let them fry for about 5-6 minutes each side until the chicken is thoroughly cooked. Rest on a plate.
  • To serve, cut the chicken into thick slices and arrange on the plate with the rice and a generous pouring of curry sauce.

Nutrition

Calories: 748kcal (37%) | Carbohydrates: 65g (22%) | Protein: 34g (68%) | Fat: 36.7g (56%) | Saturated Fat: 4.7g (29%) | Cholesterol: 154mg (51%) | Sodium: 568mg (25%) | Potassium: 445mg (13%) | Fiber: 2.2g (9%) | Sugar: 2.3g (3%)
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