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Authentic Katsu Curry Recipe

Close your eyes and imagine: a crispy, golden-brown cutlet, still sizzling from the pan, generously draped in a rich, fragrant curry sauce that's both savory and slightly sweet. This is the magic of an authentic katsu curry recipe, a beloved Japanese dish that has captured hearts (and stomachs) worldwide.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4 Servings
Calories 700 kcal

Ingredients
  

For the Katsu:

  • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup 60g all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups 90g panko breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Curry Sauce (use Japanese Curry Roux blocks for convenience - found in Asian grocery stores):

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 carrots peeled and diced
  • 2 potatoes peeled and diced
  • 4 cups 960ml water
  • 1/2 box or to taste Japanese Curry Roux, broken into pieces

Instructions
 

  • Prepare the Chicken Katsu: Season the chicken breasts with salt and pepper. Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.
  • Dredge each chicken breast in flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Finally, coat evenly in panko breadcrumbs, pressing lightly to adhere.
  • Fry the Chicken Katsu: Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place the breaded chicken breasts in the oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
  • Make the Curry Sauce: While the chicken is frying, prepare the curry sauce. In a separate pot or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, carrots, and potatoes. Cook for 5-7 minutes, until softened.
  • Pour in 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
  • Remove the pot from heat and add the curry roux blocks, one at a time, stirring constantly until melted and smooth.
  • Assemble and Serve: Slice the fried chicken katsu into strips. Serve the curry sauce over steamed rice and top with the crispy chicken katsu.
Keyword Authentic Katsu Curry Recipe