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A bowl of Japanese Katsu Curry Recipe rice topped with sliced crispy chicken cutlet, curry sauce with carrots, and garnished with sliced green onions and red chili peppers.

Katsu Curry Recipe

This Katsu Curry Recipe is a family favorite, featuring crispy breaded chicken or pork cutlets paired with a rich, homemade curry sauce. It’s a comforting, hearty dish with deep, warm flavors and a golden crunch that will transport you to a cozy Japanese eatery. Perfect for weeknight dinners and special occasions alike!
5 from 1 vote
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Course: Main Course
Cuisine: Japanese
Keyword: Authentic katsu curry recipe, Katsu curry recipe - BBC, Katsu curry recipe easy, Katsu curry recipe Golden Curry, Katsu curry recipe Jamie Oliver, Katsu curry recipe vegetarian, Wagamama katsu curry recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 600kcal
Cost: $15

Equipment

  • 1 Deep Skillet for Frying (Ensure it's large enough to fry without overcrowding.)
  • 1 Heavy-Bottom Pot for Curry (A sturdy pot helps cook the curry evenly and prevents burning.)
  • 1 Meat Mallet for Tenderizing (To ensure even thickness for the katsu.)
  • 1 Wire cooling rack (Helps maintain crispiness while cooling the katsu.)
  • 1 Sharp knife (For cutting the katsu into strips before serving.)
  • 3 Shallow Bowls for Breading (Use one for flour, one for eggs, and one for panko.)

Ingredients

  • 4 pieces Chicken breasts or pork cutlets - Pounded to an even thickness.
  • ½cup cup All-purpose flour - For dredging.
  • 2 large Large eggs - Beaten.
  • 2 cups cups Panko breadcrumbs - For the crispy coating.
  • 2cups cups Vegetable oil - For frying.
  • To taste pinch Salt and black pepper - For seasoning.
  • 1 medium Yellow onion - Diced.
  • 2 medium Carrots - Peeled and diced.
  • 2 medium Potatoes - Peeled and diced.
  • 3 cloves Garlic cloves - Minced.
  • 1-inch piece Fresh ginger - Minced.
  • 2 tablespoon tbsp Curry powder - Adjust for spice preference.
  • 2 tablespoon tbsp All-purpose flour - To thicken the curry.
  • 4 cups cups Chicken broth - You can substitute with vegetable stock.
  • 2 tablespoon tbsp Soy sauce - For umami.
  • 1 tablespoon tbsp Worcestershire sauce - Adds depth of flavor.
  • 1 tablespoon tbsp Honey - For sweetness.
  • 2 tablespoon tbsp Butter - For richness.
  • 4 cups cups Steamed white rice - Your choice of rice.
  • 1cup cup Shredded cabbage - For garnish.
  • ½cup cup Pickled vegetables - Optional but traditional.

Instructions

  • Dice vegetables such as onions, carrots, and potatoes for the curry.
    Chopped onions, diced carrots, and a blend of curry spices being sautéed in a skillet, with a wooden spatula stirring the mixture.
  • Sauté onions in butter until golden and soft, creating a flavorful base.
    Curry roux being poured into a pot of diced vegetables including carrots and zucchini during the cooking process.
  • Add minced garlic and ginger, cooking until fragrant to enhance the flavor.
    Preparation of katsu cutlets: raw breaded chicken fillets on a plate, surrounded by ingredients including an egg, breadcrumbs, grated cheese, and a bowl of salt, all placed on a light surface.
  • Stir in curry powder and flour, allowing them to form a roux for the sauce.
  • Slowly add warm chicken broth and let the sauce simmer until vegetables are tender.
    A plate of Japanese Katsu Curry Recipe served with sliced crispy breaded chicken cutlet, shredded cabbage, and steamed white rice, garnished with fresh parsley. A bowl of curry sauce is visible in the background.

Notes

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

Nutrition

Serving: 300g | Calories: 600kcal (30%) | Carbohydrates: 70g (23%) | Protein: 40g (80%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 80mg (27%) | Sodium: 700mg (30%) | Potassium: 950mg (27%) | Fiber: 7g (29%) | Sugar: 10g (11%) | Vitamin A: 400IU (8%) | Vitamin C: 12mg (15%) | Calcium: 30mg (3%) | Iron: 3mg (17%)
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