Chicken Katsu Curry

I fell in love with Katsu Curry on my first trip to Japan and have been cooking it at home ever since. I also like to whip up Japanese Curry using S&B Curry Mix, when I'm in a hurry or want a lighter option.

Katsu curry has become super popular in Western countries, especially here in the UK where you'll often find it at Asian restaurants like Wagamama.

Want more Japanese-inspired weeknight-friendly recipes? Try my Beef Broth Ramen, Grilled Japanese Saba Fish (Mackerel) and Teriyaki Salmon Noodles Stir Fry.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

🛒 Key ingredients

Breaded chicken or pork:

• Pork loin steaks or chicken breast. Traditionally, katsu curry is made with breaded pork cutlets, but chicken breast is a great alternative.
• Seasoned Flour. This adds flavour to the meat before you cook it. I like to add a variety of seasonings including smoked paprika, mustard powder, onion powder, garlic powder, white pepper and (most importantly) salt. If you don't have all these don't worry, you could omit a couple and it will still taste good.
• Egg. Acts as the glue that holds the katsu crumbs in place.
• Panko breadcrumbs. These should be available in your local supermarket. If not, an Asian grocery store will stock them.

• Curry cubes - Consist of a concentrated mixture of spices, flour, and fat that are used to make Japanese curry sauce. They are the most convenient way to make curry sauce and are dissolved in hot liquid to create a thick and flavourful curry sauce. Golden Curry cubes are the most commonly found. Some mainstream supermarkets like Sainsbury's and Ocado now stock them, otherwise you should be able to find curry roux in your local supermarket or Asian grocery store. To make katsu curry sauce without curry cubes check out my 25 minute katsu sauce reicpe.
• Other sauce ingredients - Onion, carrot and honey add texture and sweetness.

Substitutions

Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

• Chicken breast or pork loin: Chicken breast has a firmer texture than thighs, which results in a more tender crisper cutlet, but you can use thighs instead. Loin is the pork cut of choice because its leanness enables it to cook evenly and quickly, but pork tenderloin and sirloin will also work well.
• Flour: Switch for gluten-free for a gluten-free option.
• Panko breadcrumbs: You can also use normal breadcrumbs. The pork katsu won't be as crispy but it will still taste really good.

Variations:

Katsu curry is a very versatile dish. Although chicken and pork are the most commonly found, there are lots of other alternatives to try if you want to change things up:

1. Vegetable Katsu Curry: Made with breaded and fried vegetables such as aubergine/eggplant, courgette/zucchini, or sweet potato. It's a great option for vegetarians and vegans or those looking for a lighter alternative.
2. Tofu Katsu Curry: Made with fried breaded tofu instead of meat.
3. Seafood Katsu Curry: Incorporates breaded and fried seafood, such as shrimp or scallops, in place of meat.
4. Spicy Katsu Curry: Add chilli powder, hot sauce, or diced chilli peppers to the sauce for a hot kick.
5. Mushroom Katsu Curry: Made with breaded and fried mushrooms, such as portobello or shiitake.
6. Sautéed non-breaded meat or vegetables for a lighter alternative.
7. Egg: Served with a boiled, fried or poached egg instead of or in addition to the other proteins in the dish.

🧑‍🍳 Recipe steps

Step 1: Make the sauce: Place a saucepan on a medium to high heat, add oil and sauté the onions for a few minutes until they are translucent. Add the carrot slices and cook for a few more minutes. Pour in the water and bring to boil, then reduce to a simmer for 10 minutes. Add the curry cubes and honey and stir until the sauce thickens. Then reduce the pan to its lowest heat while you prepare the rest of the dish.

Step 2: Prep the meat: Cut the fat off the chicken or pork loin steaks and tenderise them by gently banging them with a meat tenderiser or rolling pin.

Step 3: Breading the cutlets: You will now need 3 bowls. Add flour to one, beat the egg in another and add the panko breadcrumbs to the remaining bowl. Season the flour with paprika, mustard powder, onion powder, garlic powder, salt and white pepper, and mix until all ingredients are incorporated.

First, coat each piece of meat in flour, then dunk into the beaten egg and finish by placing them into the panko breadcrumbs until covered.

Step 4: Fry: Place a frying pan on a very high heat and fill with 0.5cm or ¼ inch oil. Then use tongs to safely turn the pork over and cook for two minutes on the other side. Remove the cutlets from the pan with tongs when they are done and place them on a wooden board. Let them rest for a few minutes while you plate up the rice. Then cut the pork into slices, place it on top of the rice, and pour the katsu sauce on top.

Serving suggestions

• Rice: Serve with steamed Japanese short-grain rice or another rice of your choice to soak up the flavourful curry sauce.
• Udon noodles: Thick and chewy udon noodles have a neutral flavour that pairs nicely with the curry sauce.
• Pickles: Include a side of Japanese pickles like takuan (pickled daikon radish) or cucumber pickles. Their tangy and crunchy nature provides a refreshing contrast to the rich and crispy fried cutlets.
• Salad: Add some freshness to your meal by serving a side salad like this Mooli, Carrot and Cucumber Salad.
• Garnishes: Sprinkle some toasted sesame seeds or chopped green onions on top of the chicken katsu curry to enhance the presentation and add a hint of nuttiness or freshness.
• Miso Soup: Start your meal with a bowl of comforting miso soup. It complements the flavours of the curry and provides a satisfying beginning to the meal.

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