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A bowl of Japanese katsu curry with crispy breaded chicken cutlets sliced neatly, served with white rice, rich brown curry sauce, and halved cherry tomatoes garnished with chopped herbs.

Japanese Katsu Curry

A crispy golden panko-breaded chicken cutlet served over fluffy white rice and smothered in rich, savory Japanese Katsu Curry sauce. Comforting, mildly sweet, and deeply satisfying this is Japan’s ultimate weeknight comfort food, made simple at home.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Japanese
Keyword: Japanese Katsu Curry Block, Japanese katsu curry near me, Japanese katsu curry recipe, Japanese katsu curry recipe easy, Japanese Katsu curry recipe with Golden Curry, Japanese katsu curry sauce
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 690kcal
Cost: $18

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven (For simmering curry sauce)
  • 1 Deep skillet or frying pan (10–12 inch) (For frying chicken)
  • 1 Wire rack + baking sheet (To drain katsu without getting soggy)
  • 3 Shallow bowls (For flour, egg, and panko)
  • 1 Meat mallet or rolling pin (To flatten chicken evenly)
  • 1 Kitchen thermometer (For checking oil temperature)
  • 1 Sharp knife (For slicing katsu)

Ingredients

For the Curry Sauce

  • 2 tablespoon Vegetable oil - For sautéing
  • 2 medium Onions - Thinly sliced
  • 2 medium Carrots - Cut into bite-sized chunks
  • 2 medium Potatoes - Peeled and cut into chunks
  • 3 cups Water or chicken stock - Enough to cover vegetables by 1 inch
  • 4 blocks Japanese curry roux - e.g. Golden Curry or Vermont Curry
  • 1 tablespoon Soy sauce - Optional for depth
  • 1 teaspoon Worcestershire sauce - Optional for richness
  • ¼ Apple Finely grated - optional but adds sweetness

For the Chicken Katsu

  • 2 large Boneless chicken breasts - Or 4 thighs pounded to ½-inch thick
  • to taste Salt and pepper - Season both sides
  • ½ cup All-purpose flour - For dredging
  • 2 large Eggs - Beaten
  • 1 ½ cups Panko breadcrumbs - Japanese-style breadcrumbs
  • as needed Vegetable oil - For frying about ½ inch deep

To Serve

  • 4 servings Japanese short-grain rice - Steamed
  • 1 cup Shredded cabbage - Optional for freshness
  • 2 tablespoon Fukujinzuke pickles - Optional traditional garnish

Instructions

  • Heat oil in a large pot over medium heat. Add onions, carrots, and potatoes; sauté until lightly golden. Add water or stock to cover vegetables and simmer 15–20 minutes until tender.
    A cozy kitchen scene with sunlight streaming over a pot of curry cooking on the stove, filled with onions, carrots, and potatoes releasing steam.
  • Turn off heat for 2 minutes, then stir in broken curry roux blocks until fully dissolved. Return to low heat, add soy sauce, Worcestershire sauce, and grated apple if using. Simmer 5 minutes.
    A pot of Japanese curry simmering on the stove, filled with diced carrots, potatoes, and onions, as someone stirs the thick, aromatic sauce.
  • Pound chicken to even thickness, season with salt and pepper, then dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
    A preparation scene on a wooden countertop showing chicken breasts, flour, beaten eggs, and breadcrumbs arranged for breading, with partially coated cutlets ready to fry.
  • Heat oil in a skillet to 350°F (175°C). Fry chicken 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack to drain.
    A cooking scene showing pieces of breaded meat being fried in a pan of hot oil, with a tray of panko breadcrumbs and fried cutlets cooling on a rack nearby.
  • Place rice on a plate, slice katsu, and arrange beside the rice. Ladle curry sauce over or around the chicken and garnish with cabbage and pickles.
    A bowl of Japanese katsu curry with crispy breaded chicken cutlets sliced neatly, served with white rice, rich brown curry sauce, and halved cherry tomatoes garnished with chopped herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 450g | Calories: 690kcal (35%) | Carbohydrates: 72g (24%) | Protein: 32g (64%) | Fat: 28g (43%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 130mg (43%) | Sodium: 890mg (39%) | Potassium: 950mg (27%) | Fiber: 5g (21%) | Sugar: 9g (10%) | Vitamin A: 4600IU (92%) | Vitamin C: 20mg (24%) | Calcium: 50mg (5%) | Iron: 2.8mg (16%)
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