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Katsu Curry


Here’s a detailed recipe for Katsu Curry, a Japanese dish combining crispy breaded cutlets with a rich, flavorful curry sauce.

Katsu Curry Recipe

Ingredients

For the Chicken/Pork Katsu:

4 boneless, skinless chicken breasts or pork loin chops

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Salt and pepper to taste

Oil for frying (vegetable, canola, or peanut oil)

For the Curry Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 medium carrots, diced

2 medium potatoes, peeled and cubed

3 cups chicken or vegetable stock

3 tablespoons curry powder

2 tablespoons all-purpose flour

1 tablespoon garam masala

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon honey or sugar (optional, for sweetness)

For Serving:

Steamed white rice

Fresh parsley or scallions (optional, for garnish)


Instructions

1. Prepare the Katsu:

Pound the chicken or pork to an even thickness, about 1/2 inch, to ensure even cooking. Season with salt and pepper.

Coat each piece in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

Heat about 1 inch of oil in a frying pan over medium-high heat until shimmering.

Fry the cutlets for 3–4 minutes on each side, or until golden brown and cooked through. Drain on paper towels and keep warm.

2. Make the Curry Sauce:

Heat 2 tablespoons of oil in a large saucepan over medium heat.

Sauté the onions until soft and golden, about 5 minutes.

Add the carrots and potatoes, cooking for another 5 minutes.

Sprinkle in the curry powder, garam masala, and flour. Stir well to coat the vegetables and cook for 2 minutes.

Gradually add the stock, stirring constantly to avoid lumps. Bring to a boil, then reduce to a simmer.

Stir in soy sauce, Worcestershire sauce, and honey (if using). Simmer for 15–20 minutes, or until the vegetables are tender and the sauce thickens.

3. Assemble the Dish:

Slice the katsu into strips.

Serve the katsu over steamed white rice, and ladle the curry sauce on the side or over the top.

Garnish with parsley or scallions, if desired.

Tips for Success

For extra crispiness, double-fry the katsu: fry once until lightly golden, then refry for deeper color and crunch.

Adjust the curry powder and garam masala to control the spice level.

Use store-bought Japanese curry roux blocks (like Golden Curry) for a quicker version of the sauce.


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