Japanese Curry with Chicken Katsu
Japanese Curry with Chicken Katsu is a delicious and comforting meal. It is loved by people of all ages in Japan and around the world. The dish is warm, rich, and full of flavour. It combines two tasty parts: a mild Japanese curry and crispy Chicken Katsu.
Japanese curry is not like Indian or Thai curry. It is milder and sweeter. It is thick and hearty, almost like a stew. The curry is made with meat, vegetables, and Japanese curry roux blocks. These blocks melt into the pot to make a smooth sauce. The sauce coats every bite of rice perfectly.
Potatoes, carrots, and onions are the main vegetables. Chicken, beef, or pork can be used for the meat. You can also add a bit of grated apple for a hint of sweetness. Japanese curry is cosy and filling, making it a popular family meal.
What is Chicken Katsu?
Chicken Katsu is a Japanese-style fried chicken cutlet. The word “Katsu” comes from “cutlet.” To make Chicken Katsu, you coat a chicken breast with flour, dip it in beaten egg, and cover it with crunchy panko breadcrumbs. Then you fry it until it is golden brown and crispy.
The result is a juicy, tender chicken with a crispy coating. Many people love Chicken Katsu on its own, dipped in tonkatsu sauce. But it becomes extra special when served with warm Japanese curry.
A Perfect Combination
Japanese Curry with Chicken Katsu brings the best of both worlds together. The rich, savoury curry pairs so well with the crispy cutlet. When you pour the curry over rice and top it with sliced Katsu, every bite is tasty and satisfying.
The crispy coating soaks up the sauce without getting soggy right away. It is comfort food at its best. This dish is very popular at Japanese diners and curry shops. Many people also love to cook it at home.
What to Serve With It?
Japanese Curry with Chicken Katsu is always served with steamed white rice. The rice helps balance the flavours of the curry. It also makes the meal more filling. Pickled ginger or Fukujinzuke (sweet pickles) are common side items. They add a fresh, slightly sweet crunch that goes well with the rich curry.
Easy to Make at Home
Many people think Japanese curry is hard to make, but it is simple. The curry roux blocks make it easy. You just cook the meat and vegetables, add water or broth, and stir in the roux. While the curry simmers, you can prepare the Chicken Katsu.
You can fry the cutlet in a shallow pan. If you want to make it lighter, you can bake or air-fry the cutlet instead. The result is still crispy and delicious.
Japanese Curry with Chicken Katsu is warm, filling, and comforting. It is perfect for dinner with family or friends. It is also great for leftovers the next day. Many people make it again and again because it is simple, tasty, and always a hit.
Enjoy a savoury meal with our delicious black bean sauce chicken – packed with flavour in every bite!
Japanese Curry with Chicken Katsu
Ingredients
- 250 – 300 g chicken thighs or beef cut into bite-sized pieces
- 1 large onion sliced
- 1 medium carrot chopped into chunks
- 1 medium potato peeled & cut into chunks
- 2 tablespoons vegetable oil or butter
- 2 ½- 3 cups water or low-sodium chicken broth
- ½ apple grated (optional for sweetness)
- 2 cubes of Japanese curry roux blocks brands: Golden Curry, Vermont Curry, etc.
For the Katsu:
- 2 boneless chicken breasts or pork loin cutlets
- Salt & black pepper
- ¼ cup all-purpose flour
- 1 egg beaten
- ½ –1 cup panko breadcrumbs
- Oil for frying vegetable or canola
To serve:
- Steamed Japanese rice
Instructions
- Cut meat and vegetables into bite-sized pieces.
- Heat oil or butter in a large pot over medium heat. Add onions and sauté until translucent and slightly browned.
- Add chicken or beef and cook until lightly browned on all sides.
- Stir in carrots and potatoes. Cook for 2–3 minutes.
- Pour in water or broth. Bring to a boil, then lower the heat. Skim off any foam. Cover and simmer for 15–20 minutes, until vegetables are tender.
- Break the curry roux blocks into pieces and stir them into the pot until dissolved. Add grated apple if using. Stir well to avoid lumps.
- Simmer gently for another 5–10 minutes, stirring occasionally, until thick and glossy.
Prepare the Katsu:
- Slice each chicken breast in half horizontally (butterfly cut) to create thinner cutlets.
- Pound lightly with a meat mallet for even thickness. Pat chicken or pork dry.
- Season with salt and pepper on both sides.
- Set up 3 shallow bowls: Flour, beaten eggs and Panko breadcrumbs.
- Dredge each piece in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko. Press breadcrumbs on firmly.
- Heat about ½ inch of oil in a skillet over medium heat.
- Fry cutlets for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
- Serve: Slice the katsu into strips.
- Spoon curry sauce over hot steamed rice, then place sliced katsu on top.
- Garnish with Japanese pickles if you like. Enjoy!
Notes
For extra depth, add a splash of soy sauce or Worcestershire sauce near the end. Vermont Curry is slightly sweeter; Golden Curry is more savoury and mild. Pounding the cutlets makes them cook faster and more evenly. If you like it spicier, add a pinch of cayenne or a bit of extra curry powder. Leftovers taste even better the next day. Katsu as a snack Serve Chicken Katsu sliced into bite-sized strips or small cutlets for easy snacking. Arrange on a platter with toothpicks or skewers for dipping. Enjoy with the following sauce: Sweet & Savoury Katsu Dip 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tsp honey or sugar 1/2 tsp Dijon mustard (optional for a tangy kick) Mix well until smooth. Serve in a small dipping bowl.
Frequently Asked Questions
Japanese curry is a thick, mildly spiced stew made with meat, vegetables, and curry roux blocks. It’s sweeter and less spicy than Indian or Thai curry.
Chicken Katsu is a Japanese-style breaded and deep-fried chicken cutlet, similar to a schnitzel. It’s crispy on the outside and juicy inside.
Yes! Pork Katsu (Tonkatsu) is traditional too — just use pork loin cutlets instead of chicken breasts.
Japanese curry is usually mild and slightly sweet. You can choose mild, medium, or hot roux blocks to adjust the spice level.
Yes — bake or air-fry the Katsu instead of deep-frying, use lean chicken breast, and load up on extra veggies.
Store curry and Katsu separately in airtight containers. Curry keeps well in the fridge for 3–4 days. Katsu stays crispy if reheated in the oven or air fryer.
Steamed Japanese rice is classic. Add Fukujinzuke (sweet pickles) or pickled ginger for a traditional touch.
Yes — curry freezes well, but it’s best to make fresh Katsu when you’re ready to eat because the breading loses crispness if frozen.
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