Some meals wrap you in comfort the moment they hit the table, and Katsu Curry is one of them. Crispy breaded cutlets nestled in a rich, savory Japanese curry sauce make for the ultimate cozy dinner. This Japanese curry recipe easy enough for weeknights blends golden panko-crusted chicken (or pork, or even tofu!) with a smooth curry sauce that’s mild, flavorful, and family-approved. If you’ve ever craved restaurant-style Japanese curry at home, this version is approachable, hearty, and absolutely satisfying.
This is one recipe you’ll definitely want to save – Pin it now for later!
Why You’ll Love This Katsu Curry
- Crispy & Creamy Combo: Crunchy cutlets paired with velvety curry sauce.
- Japanese Style Curry Flavor: Mild, fragrant, and comforting.
- Versatile: Works with chicken, pork, or vegetarian Japanese meals.
- Quick Comfort: Japanese curry recipe easy enough for beginners.
- Family-Friendly: Loved by kids and adults alike.
Tools & Preparation
- Large Skillet or Dutch Oven – for simmering curry sauce.
- Frying Pan – to shallow fry the katsu until golden.
- Cutting Board & Sharp Knife – for prepping vegetables.
- Tongs – makes frying easier and safer.
Ingredients for Katsu Curry
- 2 chicken breasts (or pork cutlets / firm tofu)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- ½ cup flour
- 2 tbsp oil (for shallow frying)
- 1 large onion, sliced
- 2 carrots, sliced
- 2 potatoes, diced
- 2 tbsp curry roux (Japanese curry cubes, like Golden Curry)
- 3 cups water or chicken stock
- Cooked rice, for serving
How to Make Katsu Curry
- Prepare the cutlets – Coat chicken in flour, dip in egg, then press into panko. Fry in oil until golden and crisp. Slice into strips.
- Cook the curry base – In a pot, sauté onion, carrots, and potatoes until softened.
- Simmer & thicken – Add water/stock and curry roux cubes. Stir until the sauce is thick and glossy.
- Assemble – Serve curry sauce over a bed of steamed rice. Top with crispy katsu slices.
Serving Suggestions
- Add a sprinkle of pickled red ginger (beni shoga) for an authentic touch.
- Pair with a side of miso soup or a Japanese cucumber salad for balance.
- Try pouring curry over udon noodles for a Japanese curry pasta twist.
Pro Tips & Variations
- Vegetarian Japanese meals: Swap chicken for fried eggplant, tofu katsu, or mushroom cutlets.
- Make-ahead curry: The sauce tastes even better the next day just fry fresh katsu before serving.
- Adjust spice: Japanese curry comes in mild, medium, and hot. Pick your level of heat!
Storage & Reheating
- Curry Sauce: Store in the fridge for up to 3 days, or freeze for 2 months.
- Katsu: Best enjoyed fresh, but you can reheat in the oven at 350°F for 10 minutes to regain crispiness.
FAQs About Katsu Curry
What makes Japanese curry different?
Japanese curry recipes are milder and slightly sweeter than Indian or Thai curries. They’re thickened with roux cubes, giving a gravy-like texture perfect for rice.
Can I make vegetarian katsu curry?
Yes! Tofu, eggplant, or even sweet potato cutlets make a delicious vegetarian Japanese meal when paired with curry sauce.
How do I make the curry sauce richer?
Use chicken stock instead of water, add a splash of soy sauce, or stir in grated apple for extra sweetness and depth.
Is Japanese curry pasta a thing?
Absolutely swap the rice for spaghetti or udon noodles to create a fun Japanese curry pasta variation.
Closing Thoughts
Katsu Curry is the kind of dish that fills your kitchen with warmth and your heart with joy. The balance of crispy katsu and rich, velvety curry sauce makes it a staple in Japanese home cooking and now it can be in yours too. Whether you stick with chicken, try pork, or go vegetarian, this curry is always a win.
✨ Follow me on Pinterest & Medium for more cozy Japanese curry recipes and family-style meals!
Print
Katsu Curry – Japanese Curry Recipe Easy & Comforting
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Welcome to my kitchen: where burnt toast turns into a lesson and every meal brings a smile. I’m Natalie, and Katsu Curry is the kind of dish that reminds me why I cook crisp, golden cutlets tucked into a silky Japanese curry that hugs a bowl of rice. I learned to balance mild spice with a hint of sweetness, just like my grandmother did with her gravy. This version stays weeknight-easy, kid-friendly, and cozy. Serve it hot, share it freely, and watch it bring people together because good food builds stories, and this one tastes like comfort.
Ingredients
Chicken (or pork/tofu) Katsu
2 boneless chicken breasts (or 2 pork cutlets, or 14 oz firm tofu, drained)
1/2 tsp kosher salt + 1/4 tsp black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1/3 cup neutral oil (for shallow frying)
Japanese Curry Sauce
1 tbsp neutral oil
1 large onion, thinly sliced
2 carrots, sliced into coins
2 medium potatoes, peeled and diced
2 cloves garlic, minced
1 tsp grated fresh ginger (optional)
3 cups chicken stock or water
4 blocks Japanese curry roux (about 100 g; mild/medium/hot)
1 tsp soy sauce
1 tsp honey or sugar
1/2 tsp Worcestershire (optional)
Cooked short-grain rice, for serving
Pickled red ginger (beni shoga), for garnish
Instructions
1. Pound the chicken to even thickness (about 1/2 inch). Pat dry and season with salt and pepper.
2. Dredge in flour, dip in beaten egg, then press into panko to coat well.
3. Heat 1/3 cup oil in a frying pan over medium to medium-high. Fry cutlets 3–4 minutes per side until deep golden and 165°F; drain on a rack.
4. Start the curry: in a pot, heat 1 tbsp oil. Sauté onion 5 minutes until soft and sweet.
5. Add carrots and potatoes; cook 2 minutes. Stir in garlic and ginger for 30 seconds.
6. Pour in stock/water. Simmer 12–15 minutes until vegetables turn tender.
7. Turn heat to low. Stir in curry roux blocks until dissolved and glossy. Add soy sauce, honey, and Worcestershire; simmer 3–5 minutes to thicken. Adjust with a splash of water if too thick.
8. Slice katsu. Fill bowls with rice, ladle curry, and top with katsu. Garnish with pickled red ginger. Serve hot.
Notes
Vegetarian option: make tofu katsu (press, bread, and fry) or use crispy eggplant.
Air fryer katsu: spray and cook at 400°F (200°C) for 10–12 minutes, flipping once.
Make-ahead: curry tastes even better next day; fry fresh katsu before serving.
Gluten-free: use GF panko and GF curry roux.
Extra depth: add a small grated apple or a pat of butter to the curry.
Japanese curry pasta: toss the sauce with udon or spaghetti and top with sliced katsu.
Storage: refrigerate curry (without katsu) up to 3 days or freeze 2 months; reheat gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Curry, Comfort Food
- Method: Stovetop; Shallow Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 120 mg
