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.
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.
