Katsu Curry is total comfort food with a Japanese twist. You’re basically getting that crispy, juicy fried chicken or pork cutlet, smothered in this rich and flavorful gravy. All of that goodness is served over a bed of rice. I mean, can it get any better?
The combination of flavors and textures are just perfect in this dish, which is also known as Katsukarē. Trust me, when you cook up a big batch, you’re gonna have everyone asking for seconds. So, make sure you’ve got plenty to go around!
I love all types of curries here at GypsyPlate. From fiery Indian Vindaloo to slightly sweet South African Curry to boldly flavorful Jamaican Curry, there’s a whole world of curry varieties out there.
Japanese Katsu Curry is one of the most unique, combining curry with a crispy fried cutlet.
On our recent trip to England, we discovered that it was one of the mainstays on their menus. Having tried it a few times in restaurants there, I decided I just had to present it to you.
What is Katsu Curry?
Katsu Curry is a pairing of Japanese Curry with Tonkatsu, a panko fried pork cutlet. Chicken is sometimes used in place of pork.
Sometimes, the curry takes the form of a simple sauce, made with pre-made curry roux. Other times, the curry has additions like vegetables, which I am using today. It can even have meat in the curry. You can try pairing the katsu with my Japanese Beef Curry.
It is said to have been invented in a restaurant in 1948, when a patron complained that it was too much of a bother to eat katsu and curry separately.
Since then is has spread, and is now one of the most popular dishes in the country. Many Japanese fast food restaurants specialize in the dish.
Ingredients Needed
Katsu
- Pork – Loin, tenderloin or boneless pork chops. Alternately, chicken filets can be used.
- Flour
- Eggs
- Panko
Curry
- Curry roux – S&B Golden Curry Hot mix is my favorite. You can find curry roux in the Asian section of most supermarkets.
- Aromatics – Garlic & ginger.
- Sauces – Soy sauce, ketchup, worcestershire sauce, apricot jam or preserves.
- Veggies – Onions, carrots and potatoes. They’re totally optional, but I feel they round our the meal.
Katsu Curry Recipe
Katsu
First, I slice the pork to about 3/4 inch thick. Then, I grab my meat mallet and pound it flat to about 1/2 inch.
TIP: I always put the pork cutlets in a Ziploc bag, one at a time, before pounding. This little trick saves me from dealing with any messy splatters.
Next, I set up my breading station with three shallow bowls, one with flour, one with whisked eggs, and one with panko.
Now, it’s time to heat up the oil. I go with medium-high heat, aiming for around 350 degrees. If you’ve got an electric skillet, that’s a great option. If not, I just use a meat thermometer to keep an eye on the oil temperature.
I season the pork with some salt, then it’s time to dredge! First in the flour, then the egg, and finally in the panko. I fry them up until they’re perfectly golden brown, about 8-10 minutes, flipping them every few minutes. Once they’re done, I transfer them to a paper towel-lined plate to drain off the excess oil.
And there you go, golden, crispy Katsu!
Curry
For the curry, I start by heating some oil in a soup pot or Dutch oven over medium-high heat. Once the oil’s ready, I toss in the onions and sauté them until they turn a nice golden brown.
After that, I add in the chopped garlic and ginger, giving them a couple of minutes to really bring out their flavors.
Next, I stir in the potato and carrot chunks, making sure everything gets a good mix.
After mixing in the veggies, I pour in 3.5 cups of water. I bring it to a simmer and let it cook until the carrots and potatoes are soft, just how I like them.
Once the veggies are ready, I stir in the curry roux, ketchup, Worcestershire sauce, soy sauce, and a bit of apricot preserve. I keep stirring until the curry cubes completely dissolve. Then, I let it cook for about 10 more minutes to let all those flavors meld together. The curry is thick, rich, and ready to pair with that crispy Katsu!
Serving Suggestions
The typical serving of katsu curry has a fried cutlet atop a bed of rice, along with the curry.
Interestingly, I discovered that in the UK it is also sometimes served with fries. Give it a try, and see which way you like best!
Give Katsu Curry a try in your kitchen, and find out for yourself why it is such a huge hit in Japan. Pairing something fried with a savory gravy is always a winning combination, and this delicacy from the far east is no exception.
Katsu Curry, on our Gypsy Plate… enjoy!
Try these other great curry recipes!
Thai Green Curry
Chicken Masala
Trini Chicken Curry
Beef Kheema
Palak Paneer
Caribbean Mussel Curry
Country Captain
Katsu Curry
Katsu Curry is total Japanese comfort food, featuring a breaded pork cutlet along with a savory curry, all atop a bed of rice. It's so good!
Ingredients
Curry
- 1.5 Tbsp cooking oil
- 1 medium onion, diced
- 2 garlic cloves, finely diced
- 1 tsp fresh ginger, finely diced
- 2 large carrots, chopped
- 1 large potato, cubed
- 3.5 cups water
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire sauce
- 1 Tbsp apricot preserve
- 1 Tbsp ketchup
- 3.2oz curry roux
Tonkatsu
- 4 boneless pork loin chops, pounded about 1/2 inch, thick
- 1/2 cup flour
- 2 eggs, whisked
- 2 cups panko
For serving
- 4 cups cooked white rice
Instructions
Katsu
- Slice pork to about 1 inch thick, then pound flat with a meat mallet to about 1/2 inch. I recommend placing them, one at a time, in a ziploc bag to beat them. This helps avoid splattering.
- Prepare the dredging ingredients. Gather three separate, shallow bowls. Fill one with flour, one with whisked eggs, and one with panko.
- Heat oil in a skillet over medium high heat. You want the oil around 350 degrees. If you have an electric skillet, that works perfectly. If not, you can use a meat thermometer to check the temperature of the oil.
- Season the pork with salt, then dredge in flour, then egg, then panko. Fry until golden brown, about 8-10 minutes, turning every few minutes. Remove to a paper towel lined plate to drain.
Curry
- Heat oil in a soup pot or dutch oven over medium high heat. Add onion and sauté till it is a nice golden brown. Add in chopped garlic and ginger, and sauté for a couple of minutes.
- Stir in potato and carrot chunks. Give it all a good mix.
- Add in 3.5 cups of water. Bring to a simmer and cook till the carrots and potatoes are soft to your liking.
- Stir in the curry roux, ketchup, worcestershire sauce, soy sauce and apricot preserve. Once the curry cubes have dissolved, cook 10 more minutes.
To Serve
- Place a cup of cooked rice in the bottom of a bowl.
- Top the rice with a pork cutlet, along with curry.
Notes
Leftovers: Japanese curry can be refrigerated for 3-4 days, stored in an air tight container. It tastes even better, as all the flavors have time to mingle with each other.
We recommend cooking the katsu fresh, so it retains its crunch.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
