Katsu Curry

Name: Katsu Curry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 Chicken Cutlets, boneless, skinless; about 150–180 g each; 1 tsp Salt; 1/2 tsp Pepper (Black); 60g All-purpose Flour; 2 large Eggs, beaten; 100g Panko Breadcrumbs; 750ml Neutral Oil, for frying; 2 medium Onions, sliced; 2 medium Carrots, peeled and chunked; 2 medium Potatoes, peeled and chunked; 800ml Water; 100g Japanese Curry Roux, about half a standard 200 g box; 4 blocks; 1 tbsp Neutral Oil, for sautéing; 2 cups Japanese Short-Grain Rice, uncooked; 1/4 small Green Cabbage, finely shredded (about 200 g); 4 tbsp Fukujinzuke, Japanese pickles

Katsu Curry pairs a crisp, golden breaded chicken cutlet with a rich, comforting Japanese curry — a homey, satisfying plate that balances crunchy texture with a savory, slightly sweet sauce. Serve it over steaming rice with fresh shredded cabbage and a tangy helping of pickled fukujinzuke for contrast. It’s a weekend-worthy dish that looks restaurant-fancy but is straightforward to make at home.

Katsu Curry pairs a crisp, golden breaded chicken cutlet with a rich, comforting Japanese curry — a homey, satisfying plate that b... Show more

Traditional Japanese Recipe

Health Grade

C · Balanced

Rating

4.7

Time

45 min

Price

1,71 €

Calories

1111 kcal

high protein

low sugar

kid friendly

comfort food

Method

Rinse the rice

Put the Japanese short-grain rice in a bowl and rinse it thoroughly, swishing with your fingers and draining several times until the liquid goes from milky to mostly clear. Drain it well so the grains cook up fluffy instead of gummy.

Cook the rice

Cook the rinsed rice according to the package directions until tender. Let it rest, covered, for 10 minutes after cooking, then fluff it gently and keep it warm for serving.

Wash the vegetables

Rinse the onion, carrots, potatoes, and green cabbage well, then pat them dry so they're easier and safer to cut. If the carrots and potatoes aren't already peeled, peel them before moving on.

Cut the vegetables

Thinly slice half the onion. Cut the carrots and potatoes into small, even chunks so they soften at the same rate, and finely shred the cabbage for serving on the side.

Season the chicken

Pat the chicken cutlet dry, then lightly pound it to an even thickness if needed so it cooks evenly. Sprinkle both sides with the salt and black pepper.

Bread the chicken

Set up 3 shallow bowls: one with the all-purpose flour, one with the egg cracked in and beaten until smooth, and one with the panko breadcrumbs. Coat the chicken in flour, shake off the excess, dip it in the egg, then press it firmly into the panko so the surface is well covered. Let the breaded chicken sit for 5 minutes so the coating has time to cling before frying.

Start the curry

Warm the neutral oil in a medium pot over medium heat. Add the onion, carrots, and potatoes, then cook, stirring often, until the onion softens and the vegetables look slightly glossy, 5 to 7 minutes.

Simmer until tender

Pour in the water and bring everything to a gentle boil. Lower the heat, partially cover the pot, and simmer for 12 to 15 minutes, until the carrots and potatoes are completely tender when pierced with a knife.

Finish the curry

Break the Japanese curry roux into small pieces and stir it into the hot liquid until fully dissolved. Simmer gently for 3 to 5 minutes, stirring now and then, until the sauce is smooth, glossy, and thick enough to coat a spoon.

Heat the frying oil

Pour the remaining oil into a deep, heavy skillet or small saucepan and heat it over medium until it reaches 340° F. A few stray panko crumbs should sizzle right away when they hit the oil, and a kitchen thermometer makes this much easier to judge.

Fry the katsu

Lower the breaded chicken into the hot oil away from you to avoid splashes. Fry for 3 to 4 minutes on the first side, then turn and cook for 3 to 4 minutes more, until the crust is deep golden and the center reaches 165° F.

Drain and slice

Lift the katsu out onto a rack or paper towels and let it rest for 2 minutes so the juices settle and the crust stays crisp. Slice it into strips just before serving.

Assemble and serve

Spoon the hot rice onto a plate or into a shallow bowl, add a pile of shredded cabbage on the side, and ladle the curry alongside rather than directly over the katsu so the crust keeps some crunch. Arrange the sliced chicken over the rice or beside it, then finish with a spoonful of Fukujinzuke for a bright, pickled contrast.