If you have ever craved a comforting, flavorful, and hearty meal that combines crispy, juicy chicken with rich, aromatic sauce, you are in for a treat with this Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe. This dish marries tender chicken cutlets coated in a golden crust with a luscious, mildly spiced Japanese curry packed with tender vegetables. It’s the kind of meal that warms you from the inside out and leaves you happily satisfied, perfect for sharing with family or indulging in a solo cozy dinner. Trust me, once you master this classic recipe, it will become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe lies in its simple, everyday ingredients that come together to create big layers of flavor and texture. Each ingredient plays a crucial role in giving the curry its signature creamy yet hearty body and the chicken cutlets their irresistible crunch and juiciness.
- 400g / 0.9lb onion (sliced into 1cm / ⅜” wide pieces): Adds sweetness and depth to the curry base.
- 250g / 0.6lb potato (cut into 1.5cm / ⅝” cubes): Provides heartiness and lovely texture to the curry sauce.
- 100g / 3.5oz carrot (sliced to 7mm / ¼” thick pieces): Offers a subtle sweetness and color contrast.
- 1 tbsp oil: Essential for sautéing vegetables and achieving that perfect curry flavor.
- ½ packet of 230g / 0.5lb House Vermont Curry (Mild): The cornerstone of authentic Japanese curry flavor with balanced spices.
- 800ml / 1.7pt water: Creates the perfect curry sauce consistency when combined with curry roux and vegetables.
- 4 cups cooked rice (hot): The classic bed for the curry and chicken to rest upon.
- 4 Chicken Cutlets (cut into 2.5cm / 1” wide strips): Crispy, tender protein that’s the star of this dish.
- 4 tbsp fukujinzuke: Japanese pickled vegetables that add a tangy, crunchy contrast.
How to Make Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating the oil over medium high heat in a pot. Toss in the onions and sauté them until they turn translucent and the edges start to caramelize lightly. This step brings out a natural sweetness that forms the backbone of your curry. Next, add the potatoes and carrots and stir for a couple of minutes to begin softening them and infusing them with the flavorful oil.
Step 2: Simmer the Vegetables
Pour in the water and crank up the heat to bring everything to a boil. Once boiling, lower the heat to medium low and let the mixture simmer gently for about 7 minutes. This softens the vegetables just right so they absorb the curry sauce later without losing their shape or texture.
Step 3: Incorporate the Curry Roux
Break the curry roux into smaller blocks along the pre-scored lines and add them to the pot. Stir carefully to dissolve the roux evenly into the broth, creating that signature thick and velvety curry sauce. Lower the heat to a gentle simmer, cover with a lid, and cook for about 10 minutes, stirring now and then to prevent sticking and to help the sauce thicken beautifully.
Step 4: Adjust Sauce Consistency
Check your curry’s thickness. It should resemble a béchamel sauce — creamy and smooth but not watery. If it’s too thick, add a splash of water to loosen it. If it’s thinner than you’d like, remove the lid and simmer a bit longer. Keep in mind the sauce will thicken more as it cools, so aim for a slightly thinner consistency than you want served.
Step 5: Prepare to Serve
Turn off the heat and get ready to plate your masterpiece. Arrange a cup of hot cooked rice on one side of each plate. Place the sliced chicken cutlets next to the rice, leaning them gently against it to make room for the curry. Ladle the curry next to the chicken, and add a spoonful of fukujinzuke on the side for that pleasantly sharp and crunchy contrast.
How to Serve Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe
Garnishes
To enhance this dish, consider adding a sprinkle of chopped fresh parsley or green onions on top. These fresh herbs add a pop of color and a subtle brightness that balances the rich curry. A drizzle of Japanese mayonnaise on the chicken cutlet can also add a creamy, tangy twist if you like.
Side Dishes
Pair your Katsu Curry with simple sides that complement but don’t overpower. A crisp green salad with a light vinaigrette or steamed broccoli with a touch of soy sauce work wonderfully. Miso soup is a classic accompaniment that rounds out the meal with warm and soothing flavors.
Creative Ways to Present
You can get playful and serve this dish as a donburi bowl by layering rice, curry, and chicken cutlet vertically in a deep bowl for an inviting, casual look. Or, if hosting friends, serve the curry in a communal pot and let everyone assemble their own plates for a fun, interactive meal experience. No matter the presentation, the cozy vibe remains the star.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the refrigerator for up to 3 days. Store the curry sauce and chicken cutlets separately when possible, as this helps maintain the chicken’s crispiness and the sauce’s fresh flavor. Make sure to cool everything completely before refrigerating.
Freezing
You can freeze the curry sauce on its own for up to 2 months in an airtight container. Avoid freezing the fried chicken cutlets, as they tend to lose their texture once thawed. Instead, prepare fresh cutlets or crisp up leftovers in the oven when ready to serve.
Reheating
Reheat the curry sauce gently on the stove over low heat, stirring frequently to prevent burning. Reheat chicken cutlets in an oven or toaster oven at medium heat to restore their crispiness rather than microwaving, which can make them soggy. Serve over freshly cooked rice for the best results.
FAQs
Can I use other types of meat instead of chicken cutlets?
Absolutely! Pork cutlets (tonkatsu) are a traditional alternative that works beautifully with Japanese curry. Even breaded tofu or eggplant can be delicious for a vegetarian twist, though it changes the classic profile slightly.
Where can I find Japanese curry roux?
Japanese curry roux, like House Vermont Curry, is often available at Asian grocery stores or online specialty food shops. They come in mild, medium, and hot varieties, so choose one that fits your spice preference.
Is Japanese curry very spicy?
Not really! Japanese curry tends to be milder and sweeter than other curries, making it very approachable and family-friendly. You can always adjust the spice level by selecting a hotter roux or adding chili flakes if you like more heat.
Can I make the curry sauce without the roux?
Technically yes, by using individual spices and thickening agents, but it requires more time and technique. The curry roux blocks simplify the process and give you that authentic flavor and perfect thickness quickly.
How do I make chicken cutlets crispy?
For the crispiest cutlets, make sure to pat the chicken dry before breading, use fresh panko breadcrumbs, and fry in hot oil at about 170-180°C (340-360°F). Avoid overcrowding the pan to maintain the oil temperature and keep cutlets crisp on the outside, tender on the inside.
Final Thoughts
This Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe is truly a wonderful way to bring warmth and joy to your dining table. It’s satisfying, comforting, and packed with flavors that make every bite memorable. Give it a try—you might just find that it becomes your new favorite dish to cook and share with loved ones on cozy nights in.
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Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
Katsu Curry combines crispy Japanese chicken cutlets with a rich and savory house Vermont curry sauce, served over steaming hot rice. This comforting dish balances tender vegetables and flavorful curry roux, making a satisfying meal ready in just 25 minutes.
Ingredients
Vegetables & Curry
- 400g / 0.9lb onion, sliced into 1cm (⅜”) wide pieces
- 250g / 0.6lb potato, cut into 1.5cm (⅝”) cubes
- 100g / 3.5oz carrot, sliced to 7mm (¼”) thick pieces
- 1 tbsp oil
- ½ packet of 230g / 0.5lb House Vermont Curry (Mild)
- 800ml / 1.7pt water
Protein & Sides
- 4 Chicken Cutlets, cut into 2.5cm (1”) wide strips
- 4 cups cooked rice, hot
- 4 tbsp fukujinzuke (Japanese pickled vegetables)
Instructions
- Heat oil and sauté onions: Add oil to a pot and heat over medium-high heat. Add sliced onions and cook for a few minutes until they become translucent and the edges start to slightly brown, enhancing their sweetness.
- Add and cook root vegetables: Introduce the diced potatoes and carrot slices to the pot. Stir continuously for a couple of minutes to begin softening the vegetables and lightly cook their surfaces.
- Simmer vegetables: Pour in the water and increase heat to bring it to a boil. Once boiling, reduce the heat to medium-low and gently simmer the mixture for about 7 minutes or until the vegetables are nearly tender but not fully cooked through.
- Add curry roux: Break the block of curry roux into small segments along its grooves and add them into the simmering pot. Stir gently to dissolve and distribute the curry roux evenly throughout the liquid.
- Cook curry to thicken: Lower the heat to the lowest setting and cover the pot with a lid. Let the curry cook for an additional 10 minutes, stirring occasionally to prevent sticking, until the roux is completely dissolved and the sauce thickens to a creamy consistency.
- Adjust sauce consistency: Assess the thickness of the curry sauce. It should resemble béchamel sauce — rich and slightly thick but pourable. If too thick, add a splash of water to loosen it; if too thin, continue cooking uncovered to reduce it. Remember it will thicken further as it cools.
- Prepare for serving: Turn off the heat. Arrange one cup of hot cooked rice on each plate. Lean the sliced chicken cutlets against the rice, creating a space on the plate for the curry.
- Serve the dish: Pour the hot curry sauce into the space next to the chicken and rice. Add a tablespoon of fukujinzuke on the side for a tangy contrast. Serve immediately while hot and enjoy!
Notes
- Note 1: Slicing the carrot to 7mm ensures even cooking and ideal texture.
- Note 2: House Vermont Curry is a popular Japanese curry roux brand; using half the package yields a mild flavor suitable for the four servings.
- Note 3: Cutting chicken cutlets into 2.5cm strips makes them easy to eat with rice and curry.
- Note 4: Simmer vegetables until nearly tender for the perfect texture once combined with curry sauce.
