The Ultimate Katsu Curry Recipe
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This Katsu Curry recipe combines crispy, golden-fried chicken or pork cutlets with a rich, mildly spiced Japanese curry sauce. It’s a comforting, restaurant-quality dish that’s surprisingly easy to make at home—perfect for family dinners or cozy nights in.
Ingredients
Instructions
Heat butter and olive oil in a saucepan over medium heat. Add onion and sauté until golden.
Stir in garlic, ginger, carrot, and potato. Cook for 2–3 minutes until fragrant.
Sprinkle flour over the vegetables and stir for one minute to form a roux.
Gradually whisk in broth until smooth, then add curry powder, soy sauce, and honey or apple.
Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
Season the chicken or pork cutlets with salt and pepper. Dredge each in flour, dip into beaten eggs, and coat with panko.
Heat oil to 350°F (175°C). Fry the cutlets for 3–4 minutes per side until golden and crisp.
Drain on a wire rack. Slice before serving.
Spoon rice onto plates, top with sliced katsu, and ladle curry sauce beside or over it. Garnish with green onions or parsley.
Nutrition
- Serving Size
- 1 plate
- Calories
- 640 kcal
- Sugar Content
- 6 g
- Sodium Content
- 980 mg
- Fat Content
- 28 g
- Saturated Fat Content
- 7 g
- Unsaturated Fat Content
- 19 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 60 g
- Fiber Content
- 4 g
- Protein Content
- 34 g
- Cholesterol Content
- 135 mg
