Name: Japanese Katsu Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 2 boneless skinless chicken breasts; Salt and pepper, to taste; 1/4 cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; Vegetable oil, for frying; 2 tablespoons olive oil; 1 yellow onion, diced; 1 russet potato, peeled and diced; 1 carrot, peeled and diced; 2 cloves garlic, minced; 1/2 grated apple (Fuji or Gala); 1 1/2 cups chicken stock; 1/2 cup water; 2 teaspoons soy sauce; 1 teaspoon honey; 3 blocks Japanese curry roux; Cooked white rice, for serving

Why You’ll Love Japanese Katsu Curry Recipe

Japanese katsu curry delivers deep flavors and textures that are hard to resist. The chicken is juicy on the inside with a crispy golden crust, while the curry sauce balances savory, sweet, and umami notes. Best of all, this recipe is approachable even for home cooks and can be customized to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken katsu
boneless skinless chicken breasts
salt and pepper
all‑purpose flour
egg
panko breadcrumbs
vegetable oil for frying

Japanese curry
Japanese curry roux blocks
yellow onion
russet potato
carrot
olive oil
garlic
grated apple
chicken stock
water
soy sauce
honey

To serve
cooked white rice

Directions

Prepare the chicken katsu

Butterfly the chicken breasts by slicing horizontally and then tenderize gently so they’re evenly thick. Season with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
Coat each chicken piece first in flour, then egg, and finally panko, pressing the breadcrumbs gently to adhere.
Heat vegetable oil in a deep pan to medium‑high heat. Fry the cutlets until golden brown on each side, about 3–4 minutes per side. Let them rest on a wire rack, then slice into strips.

Make the curry sauce

In a medium pot, heat olive oil and sauté the onion and garlic until fragrant.
Add the diced carrot and potato and cook briefly to soften.
Pour in the chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then simmer until the vegetables are tender.
Stir in the curry roux and simmer until the sauce thickens into a rich curry.

Assemble the dish

Serve a bed of cooked white rice topped with sliced chicken katsu. Ladle the warm curry sauce over the top and enjoy.

Servings and timing

Servings: 4 servings
Prep time: about 30 minutes
Cook time: about 30 minutes
Total time: approximately 1 hour

Variations

Protein swaps: Use pork cutlets (tonkatsu), beef, or even tofu for a vegetarian twist.
Vegetables: Add extra veggies like bell peppers, peas, or mushrooms to the curry sauce.
Spicy kick: Choose a spicier Japanese curry roux or add a pinch of cayenne pepper.
Air fryer option: Cook the breaded cutlets in an air fryer for a lighter version.

Storage/Reheating

Refrigerate: Store leftover curry and chicken separately in airtight containers for up to 3 days.
Reheat: Warm the curry on the stove over medium heat. Reheat chicken katsu in the oven or air fryer at 350°F (175°C) to retain crispiness.
Freeze: Freeze components separately for up to 3 months. Thaw in the fridge before reheating.

FAQs

What is Japanese katsu curry?

Japanese katsu curry is a dish combining a panko‑breaded and fried cutlet with a rich Japanese curry sauce over rice.

Can I make this dish vegetarian?

Yes, you can swap the chicken for tofu or vegetables and use vegetable broth instead of chicken stock.

What type of curry roux should I use?

Use Japanese curry roux blocks available at Asian markets; mild or spicy versions exist depending on your preference.

Can I bake the chicken instead of frying?

Yes, you can bake the breaded cutlets in the oven or use an air fryer for a lighter option.

What rice goes best with katsu curry?

Short‑grain Japanese rice or medium grain rice works best for absorbing the curry sauce.

How do I get the curry sauce rich and thick?

Simmer the sauce with curry roux and allow it to thicken slowly; adding grated apple and honey enhances flavor and texture.

Can I prep this ahead of time?

Yes, you can make the curry sauce ahead and reheat when ready to serve.

How do I avoid soggy chicken?

Serve the chicken katsu sliced and right after frying, and keep it separate from the curry until serving.

Is this dish spicy?

Traditional Japanese katsu curry is mild, but you can choose spicier curry roux to increase heat.

What side dishes pair well with katsu curry?

Pickled vegetables, shredded cabbage salad, or miso soup complement this dish nicely.

Conclusion

Japanese katsu curry is a comforting, flavorful dish that brings together crispy fried chicken and a savory curry sauce over rice. With straightforward steps and plenty of room for customization, it’s easy to make at home and perfect for weeknight dinners or special meals alike.

Japanese Katsu Curry

Why You’ll Love Japanese Katsu Curry Recipe

Ingredients