Katsu Curry is a popular Japanese dish that combines flavorful curry sauce with a crispy chicken cutlet, all served over steamed rice. This hearty meal offers a delightful blend of textures and tastes, making it a favorite comfort food in Japan.

FULL RECIPE:

Ingredients

For the Curry:

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 medium Yukon gold potato, cubed
• 2 carrots, cut into bite-sized pieces
• 1 can (14 ounces) chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon butter

For the Chicken Cutlet:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For Serving:

• Cooked rice
• Fukujinzuke (Japanese pickled vegetables), optional

Directions

1. Prepare the Curry Sauce: Heat vegetable oil in a pot over medium heat. Add sliced onions and sauté until translucent, about 2 minutes. Add minced garlic and tomato paste; cook, stirring, for 1 minute. Stir in curry powder, salt, and sugar; cook for another minute. Add cubed potatoes, carrot pieces, and chicken broth. Bring to a simmer, cover, and cook until vegetables are tender, approximately 20 minutes.
2. Prepare the Chicken Cutlets: While the curry simmers, season chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip into beaten egg, and coat with panko breadcrumbs. Heat vegetable oil in a skillet over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 5-6 minutes per side. Remove and drain on paper towels.
3. Finish the Curry Sauce: Once vegetables are tender, mix cornstarch with water to create a slurry. Stir this into the curry to thicken the sauce. Add butter and stir until melted and incorporated.
4. Assemble the Dish: Slice the fried chicken cutlets into strips. Place a serving of cooked rice on one side of each plate. Arrange chicken cutlet slices next to the rice. Ladle the curry sauce over the chicken and rice. Serve with fukujinzuke on the side, if desired.

Nutrition Facts

• Calories: 945 kcal
• Total Fat: 45g
• Cholesterol: 198mg
• Sodium: 559mg
• Potassium: 958mg
• Total Carbohydrates: 93g
• Protein: 41g
• Vitamin A: 88% DV
• Vitamin C: 36% DV
• Calcium: 10% DV
• Iron: 31% DV

The Origins of Katsu Curry

Katsu Curry is a beloved dish in Japan that combines two iconic elements of Japanese cuisine: crispy breaded cutlets (katsu) and rich, flavorful curry. The dish originated in Japan in the early 20th century and was heavily influenced by European-style breaded cutlets and British-style curry. Over the years, it has evolved into a staple comfort food, enjoyed in homes, restaurants, and even specialty curry shops across Japan. Japanese curry itself was introduced to Japan via British naval officers in the late 19th century.

Why Katsu Curry is Popular

Katsu Curry is loved for its combination of textures and flavors. The crunchy, golden-brown cutlet contrasts perfectly with the thick, savory curry sauce, creating a satisfying meal. The curry sauce itself is rich and comforting, with just the right balance of sweetness, umami, and spice. Served over a bed of steaming white rice, the dish provides a wholesome and filling experience. Another reason for its popularity is its versatility. Katsu Curry can be made with chicken, pork, or even seafood. Some variations include cheese-stuffed katsu or curry with extra vegetables for a healthier twist. Because it is easy to customize, this dish is suitable for different dietary preferences and tastes.

Variations of Katsu Curry

There are several ways to enjoy Katsu Curry, depending on personal preference and regional influences. Some popular variations include:

• Pork Katsu Curry (Tonkatsu Curry): This version features a pork cutlet instead of chicken. It is one of the most traditional forms of Katsu Curry in Japan and is commonly served in specialty katsu restaurants.
• Seafood Katsu Curry: Panko-breaded shrimp or fish fillets can be used as an alternative to meat, providing a lighter and crispier texture.
• Vegetarian Katsu Curry: Plant-based versions use tofu katsu or breaded vegetables, making it a great option for vegetarians or those looking to cut back on meat.
• Spicy Katsu Curry: For those who enjoy heat, extra chili powder or spicy Japanese curry roux can be added to the sauce to enhance the spiciness.
• Cheese Katsu Curry: A cheese-filled cutlet adds an extra layer of richness and creaminess to the dish, making it even more indulgent.

Tips for Making the Best Katsu Curry

1. Use Panko Breadcrumbs: Unlike regular breadcrumbs, panko creates a crispier and lighter coating for the cutlet.
2. Double Fry for Extra Crispiness: Frying the cutlet once at a lower temperature to cook the inside, and then a second time at a higher temperature ensures a super crispy texture.
3. Choose the Right Curry Roux: Japanese curry roux comes in different levels of spiciness. Choose a mild, medium, or hot version depending on your taste preference.
4. Simmer the Curry Sauce Properly: Allowing the curry to simmer for an adequate amount of time ensures that the flavors meld together and the sauce thickens nicely.
5. Serve Immediately: Katsu Curry is best enjoyed fresh, as the crispy texture of the cutlet may soften if left in the curry sauce for too long.

How Katsu Curry is Served in Japan

In Japan, Katsu Curry is typically served in casual dining restaurants, curry houses, and even some convenience stores. It is a popular meal option for lunch and dinner, often enjoyed as a quick yet hearty dish. Many restaurants offer different spice levels, allowing customers to choose how mild or hot they want their curry to be. Some specialty restaurants elevate Katsu Curry by using premium cuts of meat, homemade curry roux, and unique toppings such as soft-boiled eggs, cheese, or additional vegetables. In home-cooked versions, people often customize the dish by adding their favorite ingredients or adjusting the consistency of the sauce.

The Global Appeal of Katsu Curry

Katsu Curry has gained international recognition beyond Japan. It is now commonly found in Japanese restaurants worldwide, from Asia to Europe and North America. The dish has become a popular menu item, with some chefs incorporating local ingredients or fusion elements to make it unique. In the UK, for example, Katsu Curry is widely served in Japanese-style chain restaurants, often featuring a milder curry sauce to suit local tastes. In other parts of the world, variations such as Katsu Curry burgers and Katsu Curry ramen have emerged, demonstrating its versatility and appeal.

Conclusion

Katsu Curry is more than just a meal; it is a celebration of flavors, textures, and culinary influences. With its deep-fried, crispy cutlet paired with rich, flavorful curry sauce and fluffy rice, it provides the perfect balance of comfort and satisfaction. The dish’s adaptability, allowing for different proteins and spice levels, makes it a favorite for many food lovers. Whether enjoyed in a traditional Japanese curry house or made at home with personal twists, Katsu Curry continues to be a cherished dish across cultures.