Katsu Curry is a beloved Japanese comfort food that perfectly combines crispy, breaded pork or chicken cutlets with a rich, savory curry sauce. This dish is a harmonious blend of textures and flavors, with the crunchy panko coating providing a satisfying contrast to the velvety curry. A perfect meal for both casual weeknight dinners and special occasions, this Katsu Curry recipe is simple to make and bursting with deliciousness. Serve it over a bed of steamed rice and garnish with a touch of pickled ginger or fresh herbs for a complete meal that’s sure to impress.
Ingredients:
For the Katsu:
- 2 boneless pork chops or chicken breasts
- 1 egg, beaten
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 medium carrot, diced
- 2 tablespoons curry powder
- 2 tablespoons plain flour
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey or sugar
- Salt and pepper to taste
For Serving:
- Steamed rice (about 2 cups)
- Pickled ginger (optional)
- Fresh cilantro or parsley (optional)
Steps to Prepare!
1. Prepare the Katsu:
Start by preparing the protein. If you’re using pork chops or chicken breasts, season both sides with salt and pepper. Set up a breading station with three separate bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each piece of meat in flour, shaking off any excess, then dip it into the beaten egg, ensuring it’s fully coated. Finally, press the meat into the panko breadcrumbs until thoroughly coated, creating a crunchy exterior.
2. Fry the Katsu:
Heat about ½ inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the breaded pork or chicken to the skillet. Fry each piece for 4–5 minutes per side or until golden brown and fully cooked through. Transfer the katsu to a paper towel-lined plate to drain any excess oil.
3. Make the Curry Sauce:
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion, garlic, and ginger, sautéing until the onion turns translucent. Stir in the diced carrot and cook for another 2 minutes. Sprinkle in the curry powder and flour, stirring constantly to form a roux. Gradually add the chicken or vegetable broth, stirring well to avoid lumps. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce thickens and the carrots are tender. Add the soy sauce, Worcestershire sauce, honey, and season with salt and pepper to taste.
4. Assemble the Dish:
Once the katsu is cooked and the curry sauce is ready, it’s time to assemble. Slice the katsu into strips and place them over a bed of steamed rice. Ladle the curry sauce generously over the top, allowing the flavors to meld together. Garnish with pickled ginger or fresh herbs for a burst of freshness and acidity that complements the rich curry sauce.
5. Serve and Enjoy:
Serve the Katsu Curry hot, accompanied by extra rice or side dishes like miso soup or a light salad. The contrast between the crispy katsu and the smooth, savory curry sauce will have you coming back for seconds.
Tips for Variation
- Switch the Protein: Substitute chicken or pork with tofu for a vegetarian version. Press the tofu to remove excess moisture, then bread and fry as usual.
- Spice It Up: For a spicier version, add chili powder, cayenne pepper, or a spoonful of Japanese curry paste to the sauce.
- Add Vegetables: Include more vegetables like potatoes, peas, or spinach in the curry sauce for added nutrition and texture.
- Gluten-Free Option: Use gluten-free panko breadcrumbs and flour to make this recipe suitable for those with gluten sensitivities.
- Baked Katsu: If you prefer a lighter version, bake the breaded meat instead of frying it. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Panko Mix: Mix the panko with some shredded coconut or sesame seeds for an added crunch and a hint of extra flavor.
- Serve with Noodles: Instead of rice, serve the Katsu Curry over soba or udon noodles for a fun twist on the traditional recipe.
- Katsu Sandwich: Transform leftovers into a sandwich by placing the katsu and a bit of curry sauce between slices of soft bread.
Macros (Per Serving)
- Calories: 650 kcal
- Protein: 28g
- Carbohydrates: 85g
- Fat: 20g
- Fiber: 5g
- Sugars: 10g
- Sodium: 1200mg
FAQs
- Can I make the curry sauce in advance?
- Yes, the curry sauce can be made a day ahead and stored in the fridge. Reheat it gently on the stovetop and add a splash of water if it becomes too thick.
- What type of rice is best for Katsu Curry?
- Japanese short-grain rice is ideal for this dish. It has a sticky, slightly sweet texture that pairs perfectly with the rich curry sauce.
- Can I freeze Katsu Curry?
- You can freeze the curry sauce for up to 3 months in an airtight container. However, it’s best to fry the katsu fresh, as it may lose its crispiness when reheated after freezing.
- What’s the difference between Japanese and Indian curry?
- Japanese curry is typically thicker and sweeter than Indian curry. It has a milder flavor, with the addition of ingredients like apple, honey, or carrots to balance the spices.
- Can I use store-bought curry roux instead of making my own?
- Yes, store-bought Japanese curry roux is a convenient option and will save time. Simply dissolve the roux cubes in water as per package instructions.
Delicious Katsu Curry Recipe: A Crispy and Flavorful Japanese Classic
Ingredients
For the Katsu:
- 2 boneless pork chops or chicken breasts
- 1 egg beaten
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 medium carrot diced
- 2 tablespoons curry powder
- 2 tablespoons plain flour
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey or sugar
- Salt and pepper to taste
For Serving:
- Steamed rice about 2 cups
- Pickled ginger optional
- Fresh cilantro or parsley optional
Instructions
Prepare the Katsu:
- Start by preparing the protein. If you’re using pork chops or chicken breasts, season both sides with salt and pepper. Set up a breading station with three separate bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each piece of meat in flour, shaking off any excess, then dip it into the beaten egg, ensuring it’s fully coated. Finally, press the meat into the panko breadcrumbs until thoroughly coated, creating a crunchy exterior.
Fry the Katsu:
- Heat about ½ inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the breaded pork or chicken to the skillet. Fry each piece for 4–5 minutes per side or until golden brown and fully cooked through. Transfer the katsu to a paper towel-lined plate to drain any excess oil.
Make the Curry Sauce:
- In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion, garlic, and ginger, sautéing until the onion turns translucent. Stir in the diced carrot and cook for another 2 minutes. Sprinkle in the curry powder and flour, stirring constantly to form a roux. Gradually add the chicken or vegetable broth, stirring well to avoid lumps. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce thickens and the carrots are tender. Add the soy sauce, Worcestershire sauce, honey, and season with salt and pepper to taste.
Assemble the Dish:
- Once the katsu is cooked and the curry sauce is ready, it’s time to assemble. Slice the katsu into strips and place them over a bed of steamed rice. Ladle the curry sauce generously over the top, allowing the flavors to meld together. Garnish with pickled ginger or fresh herbs for a burst of freshness and acidity that complements the rich curry sauce.
Serve and Enjoy:
- Serve the Katsu Curry hot, accompanied by extra rice or side dishes like miso soup or a light salad. The contrast between the crispy katsu and the smooth, savory curry sauce will have you coming back for seconds.