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