The Best Katsu Curry Recipe for Lunch: Crispy, Flavorful, and Easy to Make

Katsu Curry is a sensational Japanese comfort food that combines the best of two culinary worlds: crispy, golden-fried cutlets and a rich, velvety curry sauce. This dish is as satisfying as it is versatile, making it an excellent choice for lunch or even a quick dinner. Whether you’re new to Japanese cuisine or a seasoned food lover looking for something unique, this recipe will guide you step-by-step to create the perfect Katsu Curry in your own kitchen.

In this post, we’ll explore what makes Katsu Curry so special, break down the recipe into easy-to-follow steps, and share tips, substitutions, and variations to suit your taste. By the end, you’ll have a dish that rivals your favorite Japanese restaurant.

Ingredients for Katsu Curry

Gathering high-quality ingredients is key to nailing the flavors of this dish. Here’s what you’ll need:

For the Chicken Katsu (Cutlets):

• 2 boneless, skinless chicken breasts (or pork loin as an alternative)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs (Japanese breadcrumbs)
• Salt and pepper to taste
• Vegetable oil for frying

The Japanese Curry Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour (to create the roux)
• 1 medium onion, finely diced
• 1 medium carrot, diced
• 2 medium potatoes, cubed
• 2 cloves garlic, minced
• 2 cups chicken or vegetable stock
• 2 tablespoons curry powder (preferably Japanese-style)
• 1 teaspoon garam masala (optional, for extra depth)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce

Serving:

• Steamed white rice
• Pickled vegetables (like Fukujinzuke or pickled radish)
• Fresh parsley or cilantro for garnish

How to Make Katsu Curry

Cooking Katsu Curry involves two main components: preparing the crispy cutlets and making the flavorful curry sauce. Let’s dive into the steps!

1: Prepare the Chicken Katsu

1. Pound and season the chicken:
   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until they are about ½ inch thick. Season both sides with salt and pepper.
2. Set up a breading station:
   Arrange three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
3. Coat the chicken:
   Dredge each chicken breast in flour, dip it into the beaten eggs, and then press it into the panko breadcrumbs, ensuring an even coating.
4. Fry the chicken:
   Heat vegetable oil in a skillet over medium heat. Once the oil reaches 350°F (175°C), carefully fry the breaded chicken until golden brown and fully cooked (about 3-4 minutes per side). Drain on a wire rack or paper towel.

2: Make the Japanese Curry Sauce

1. Sauté the vegetables:
   Melt butter in a large saucepan over medium heat. Add the onions and cook until soft and translucent. Stir in the carrots, potatoes, and garlic, cooking for 3-5 minutes.
2. Create the roux:
   Push the vegetables to one side of the pan and sprinkle the flour into the butter. Stir constantly to form a roux, cooking for 1-2 minutes to eliminate the raw flour taste.
3. Add the stock and seasonings:
   Slowly whisk in the chicken or vegetable stock, ensuring no lumps remain. Add curry powder, garam masala, soy sauce, honey, and Worcestershire sauce. Simmer until the vegetables are tender and the sauce thickens about 15 minutes.

3: Assemble and Serve

1. Slice the cutlets:
   Using a sharp knife, slice the fried chicken cutlets into strips.
2. Plate the dish:
   Scoop steamed white rice onto a plate, ladle the curry sauce beside it and arrange the sliced chicken on top. Garnish with fresh parsley or cilantro and serve with pickled vegetables on the side.

The History of Katsu Curry: A Delicious Japanese Fusion Dish

Katsu Curry has earned its place as one of Japan’s most iconic comfort foods, celebrated for its crispy cutlets and rich, flavorful curry sauce. But did you know that this beloved dish is a relatively modern invention, born from a fascinating blend of international influences? Understanding the origins of Katsu Curry allows us to appreciate its culinary ingenuity and cultural significance.

The Beginnings of Japanese Curry

To trace the roots of Katsu Curry, we must first look at how curry arrived in Japan. Curry, or “kare” as it is called in Japanese, was introduced to Japan in the late 19th century during the Meiji Restoration (1868–1912). This period marked Japan’s modernization and the opening of its borders to foreign influences. Curry was brought to Japan via British trade routes from India, then a British colony. Unlike the fiery and heavily spiced curries of India, the British version was milder, creamier, and suited to Western palates.

Japanese chefs quickly adapted curry to local tastes, creating their own version with a thick, slightly sweet, and savory sauce. By the early 20th century, curry became a staple in Japanese households, thanks to its easy preparation and ability to stretch simple ingredients into a hearty meal.

The Origin of Katsu: Western Influences in Japanese Cuisine

The term “katsu” is short for “katsuretsu,” a transliteration of the English word “cutlet.” During the late 19th century, Western-style cooking—referred to as “yōshoku” in Japanese—began influencing Japanese culinary traditions. Dishes like breaded pork cutlets and fried meats became popular, reflecting a fascination with European cuisine.

The first mention of a breaded and fried meat cutlet in Japan dates back to the 1890s, when it was featured in a Tokyo restaurant menu as “pork katsuretsu.” Over time, this dish evolved into what we now know as “tonkatsu,” a deep-fried breaded pork cutlet that pairs perfectly with rice and shredded cabbage.

The Marriage of Curry and Katsu

The creation of Katsu Curry—a glorious fusion of crispy cutlets and velvety curry sauce—likely occurred in the mid-20th century. While the exact origin story remains unclear, it is believed that chefs in Japanese diners and “kare” specialty restaurants began experimenting with combining these two popular dishes. Adding crispy breaded meat to a bed of rice and topping it with curry sauce was a natural progression that brought together the best of Japanese and Western influences.

This hybrid dish became an instant hit. It offered the satisfaction of a hearty, crispy cutlet balanced with the comforting warmth of curry sauce. By the 1960s, Katsu Curry was a common feature on menus across Japan, from casual diners to school cafeterias, and it has continued to grow in popularity ever since.

The Rise of Katsu Curry as a Global Favorite

In recent decades, Katsu Curry has made its way across the globe, finding fans far beyond Japan’s borders. The rise of Japanese restaurants worldwide and the growing accessibility of Japanese ingredients like panko breadcrumbs and curry roux blocks have made it easier than ever to recreate this dish at home. Additionally, the adaptability of Katsu Curry—it can be made with chicken, pork, seafood, or even tofu—has ensured its appeal to a wide range of tastes and dietary preferences.

Why Katsu Curry Holds a Special Place in Japanese Culture

Katsu Curry is more than just a delicious meal; it’s a symbol of comfort and nostalgia for many Japanese people. It’s often associated with home-cooked meals, school lunches, and quick bites at casual eateries. Its versatility and approachable flavors make it a dish that appeals to both children and adults, bridging generations through shared culinary enjoyment.

The Key Ingredients Behind Katsu Curry’s Success

What makes Katsu Curry so irresistibly good? It’s all about the balance of textures and flavors. The crispy cutlet, coated in golden panko breadcrumbs, provides a satisfying crunch, while the curry sauce offers a rich, umami-packed flavor profile. This contrast is further enhanced by the fluffy steamed rice and tangy pickled vegetables that accompany the dish.

Moreover, the customization options make it a highly personal experience. Some prefer a sweeter curry sauce with a hint of honey, while others like to dial up the heat with extra spices. The choice of protein—be it chicken, pork, or a vegetarian alternative adds to the dish’s universal appeal.

Cultural Adaptations and Variations of Katsu Curry

As Katsu Curry has spread across the globe, it has inspired countless variations, each reflecting the culinary traditions of different regions. In the UK, for example, Katsu Curry is often served in chain restaurants alongside fusion-inspired dishes. In Hawaii, a similar dish called “chicken katsu” is paired with a locally inspired curry sauce. Vegan and gluten-free adaptations are also increasingly popular, demonstrating how this dish continues to evolve to suit modern dietary trends.

Tips for Perfect Katsu Curry

• Use fresh panko breadcrumbs for the crispiest cutlets. Toasting the panko lightly before breading adds even more crunch.
• Make it vegetarian by replacing chicken with tofu or eggplant. Simply bread and fry the tofu or eggplant slices following the same method.
• Adjust the spice level by adding a pinch of cayenne pepper or using a spicier curry powder.
• Use store-bought curry roux blocks if you’re short on time. Brands like Golden Curry offer excellent shortcuts without compromising on flavor.
• You will have to replace ordinary potatoes with sweet potatoes for the soup to be sweeter.

Variations of Katsu Curry

• Pork Katsu Curry: Swap the chicken for thinly sliced pork loin for a richer flavor.
• Seafood Katsu Curry: Use shrimp or white fish fillets, following the same breading and frying process.
• Vegan Katsu Curry: Use plant-based protein like seitan or jackfruit, and substitute vegetable stock in the curry sauce.

Why You’ll Love Katsu Curry

Katsu Curry stands out because of its incredible balance of textures and flavors. The crispy coating of the cutlets contrasts beautifully with the creamy curry sauce, while the umami-packed ingredients bring a depth of flavor that satisfies every bite. Whether you’re preparing a weekday lunch or hosting a dinner for friends, this dish is guaranteed to impress.

Katsu Curry is more than just a meal; it’s an experience that brings joy to the table. Whether you’re recreating a restaurant favorite or exploring Japanese cuisine for the first time, this recipe offers a delightful culinary adventure. Try it today, and don’t forget to share your thoughts in the comments or tag us on social media when you post your masterpiece.

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Katsu Curry Recipe

Katsu Curry combines crispy, golden-breaded cutlets with a rich, velvety Japanese curry sauce, served over a bed of steamed rice. This comforting and flavorful dish is a perfect blend of Japanese and Western culinary traditions, offering an easy-to-make recipe that's ideal for lunch or dinner.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 peoples

Calories 650 kcal

Equipment

• Meat mallet (for pounding the chicken)
• Cutting board and sharp knife
• 3 Shallow bowls (for the breading station)
• Large skillet (for frying the cutlets)
• Deep saucepan or pot (for cooking the curry sauce)
• Whisk (to blend the roux and stock)
• Wire rack or paper towels (for draining fried cutlets)
• Rice cooker (for perfectly steamed rice)

Ingredients

  

For the Chicken Katsu (Cutlets)

• 2 Boneless, skinless chicken breasts (or pork loin as an alternative)
• 1 cup All-purpose flour
• 2 large Eggs, beaten
• 1 ½ cups Panko breadcrumbs (Japanese breadcrumbs)
• Salt and pepper to taste
• Vegetable oil for frying

For the Japanese Curry Sauce

• 2 tablespoons Butter
• 2 tablespoons All-purpose flour (for the roux)
• 1 medium Onion, finely diced
• 1 medium Carrot, diced
• 2 medium Potatoes, cubed
• 2 Cloves garlic, minced
• 2 cups Chicken or vegetable stock
• 2 tablespoons Curry powder (preferably Japanese-style)
• 1 teaspoon Garam masala (optional, for extra depth)
• 1 tablespoon Soy sauce
• 1 tablespoon Honey
• 1 teaspoon Worcestershire sauce

For Serving

• Steamed white rice
• Pickled vegetables (like Fukujinzuke or pickled radish)
• Fresh parsley or cilantro for garnish

Instructions

 

Prepare the Chicken Katsu

• – Pound and season: Place chicken breasts between plastic wrap and pound to ½ inch thickness. Season with salt and pepper.

  – Set up a breading station: Arrange three bowls for flour, beaten eggs, and panko breadcrumbs.

  – Coat the chicken: Dredge chicken in flour, dip into eggs, and press into breadcrumbs for an even coating.

  – Fry the chicken: Heat oil to 350°F (175°C) and fry until golden brown and cooked through (3–4 minutes per side). Place the drain on a wire rack or a paper towel.
  

Make the Japanese Curry Sauce

• – Sauté vegetables: Melt butter in a pan and cook onions until translucent. Add carrots, potatoes, and garlic; sauté for 3–5 minutes.

  – Create the roux: Push vegetables to one side, sprinkle flour into the butter, and stir constantly for 1–2 minutes to form a roux.

  – Add stock and seasonings: Gradually whisk in chicken or vegetable stock, ensuring no lumps. Stir in curry powder, garam masala, soy sauce, honey, and Worcestershire sauce. Simmer until the sauce thickens and the vegetables are tender (about 15 minutes).
  

Assemble and Serve

• – Slice the cutlets: Cut the crispy chicken into strips.

  – Plate the dish: Serve with steamed rice, curry sauce, and sliced chicken on top. Garnish with parsley or cilantro, and add pickled vegetables on the side.
  

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Keyword Katsu Curry, Katsu Curry Recipe