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katsu curry recipe.

🍛 Crispy Chicken Katsu Curry Recipe

Golden Breaded Cutlets with Rich Japanese Curry Sauce — Better Than Takeout!

Katsu Curry (カツカレー) is a classic Japanese comfort food featuring crispy breaded chicken cutlets (chicken katsu) served with a thick, mildly spiced Japanese curry sauce over a bed of fluffy steamed rice. It’s a fusion of Western-style cutlets and Japanese curry — hearty, flavorful, and totally addictive. This easy recipe brings the taste of Japan to your kitchen in under 45 minutes!

⭐ Why You’ll Love This Katsu Curry Recipe

  • 🧄 Crispy chicken meets rich, aromatic curry sauce
  • 🍛 Thick, savory curry made from scratch (or using curry roux)
  • 🥄 Perfect over rice for a satisfying meal
  • 🧑‍🍳 Simple steps and easy ingredients
  • 🍱 Great for meal prep or next-day leftovers

📝 Ingredients (Serves 2)

For the Chicken Katsu:

  • 2 boneless chicken breasts or thighs
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • Oil for frying (vegetable, canola, or sunflower)

For the Japanese Curry:

  • 1 tbsp oil or butter
  • 1 onion, thinly sliced
  • 1 carrot, chopped
  • 1 potato, peeled and diced
  • 1 clove garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 tbsp curry powder
  • 2–3 blocks Japanese curry roux (like Golden Curry or Vermont Curry) or homemade curry paste
  • Optional: 1 tsp soy sauce and 1 tsp honey for extra depth

For Serving:

  • 2 cups steamed white rice
  • Fresh parsley, pickled ginger, or fukujinzuke (Japanese pickles)

🍽️ Instructions

Step 1: Make the Curry Sauce

  1. Heat oil in a saucepan over medium heat.
  2. Add onion and cook until soft and golden.
  3. Stir in carrots, potatoes, and garlic. Sauté for 2 minutes.
  4. Add broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
  5. Stir in curry roux blocks until melted and sauce thickens.
  6. Optional: Add soy sauce and honey for richer flavor. Simmer on low.

Step 2: Prepare the Chicken Katsu

  1. Pound chicken to an even thickness, then season with salt and pepper.
  2. Dredge each cutlet in flour, then egg, then panko breadcrumbs.
  3. Heat oil in a skillet over medium-high heat.
  4. Fry the chicken until golden brown and crispy (about 3–4 minutes per side).
  5. Drain on a paper towel, then slice into strips.

Step 3: Assemble the Katsu Curry

  • Scoop rice into bowls.
  • Top with sliced chicken katsu.
  • Generously ladle curry sauce over the top or to the side.
  • Garnish with chopped parsley or pickles.

👩‍🍳 Tips & Variations

  • Make it vegetarian: Use tofu katsu or veggie patties
  • Use beef, pork, or shrimp instead of chicken
  • Want it spicier? Add chili powder or serve with shichimi togarashi
  • Japanese curry roux blocks are available in mild, medium, or hot — choose your spice level!

🍱 What to Serve with Katsu Curry

  • Miso soup
  • Seaweed salad or steamed edamame
  • Green tea or iced barley tea (mugicha)
  • Japanese pickles like fukujinzuke or takuan

📦 Storage & Meal Prep

  • Store leftover curry sauce and katsu separately for up to 3 days
  • Reheat curry on the stove; reheat katsu in the oven or air fryer for crispiness
  • Curry sauce can be frozen for up to 1 month

📌 Pin It for Later!

Crispy. Savory. Comforting.
Save this Katsu Curry Recipe and bring Japanese restaurant-quality flavor to your dinner table!

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