Katsu Curry Recipe: This Japanese Curry Recipe Has a Crispy Friend by 30Seconds Food

Katsu Curry Recipe: This Japanese Curry Recipe Has a Crispy Friend

If you're a fan of katsu chicken and also love curry, this is your new favorite recipe. This easy katsu curry recipe is a Japanese curry served with a crispy chicken cutlet. The combination hits on all notes and will make those tastebuds happy.

The recipe starts by making a curry sauce. To make the curry sauce you will need onion, garlic, tomato paste, curry powder, salt, sugar, potatoes, carrots, chicken broth, butter, cornstarch and vegetable oil. While the curry sauce simmers, you have time to prepare the crispy katsu chicken. To make the chicken you will need boneless, skinless chicken breasts, flour, an egg and panko breadcrumbs. The two come together with cooked rice for an incredible curry dinner.

Serve this katsu curry for dinner with rice and any other side dish you enjoy. A vegetable or seaweed salad would round out the meal.

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Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4


Curry Sauce

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon granulated sugar
  • 1 medium Yukon gold potato, cubed
  • 2 carrots, cut into bite-sized pieces
  • 1 can (14 ounces) chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon butter


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons flour
  • 1 egg
  • 1 cup panko 
  • vegetable oil, for frying

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Recipe Notes

  • To add even more flavor, you could add a few shakes of Worcestershire sauce to the curry sauce.
  • Short-grain Japanese rice is typically served with katsu curry, but you can use long-grain white rice, jasmine rice, basmati rice or brown rice.
  • A russet potato could be used instead of a Yukon gold.

Here's how to make it: 

  1. To make the curry sauce, heat the oil in a soup pot over medium heat. Add the onion and cook until it softens, about 2 minutes. Add the garlic and tomato paste. Cook, stirring, for 1 minute. Add the curry powder, salt and sugar. Cook for 1 minute. 
  2. Add the potatoes, carrots and chicken broth. Bring to a simmer, cover and cook until vegetables are tender, about 20 minutes. 
  3. While the sauce simmers, pound the chicken breast to even thickness. Season with salt and pepper. Put the flour onto a plate, beat the egg in a bowl and put the breadcrumbs on another plate. Dust the chicken in the flour, then dip into the egg, then coat in the panko. 
  4. Add enough oil to a skillet to just cover the bottom and heat over medium. When the oil is hot, add the chicken and cook until golden on both sides about cooked through, about 5 to 6 minutes per side. Remove to a paper towel. 
  5. When the vegetables are tender in the curry sauce, stir together the cornstarch and water and pour into the sauce to thicken. Add the butter and stir until melted. 
  6. To serve, slice the chicken and put it into a bowl with cooked rice. Spoon the curry sauce over the rice and serve. 

Nutrition Facts Per Serving

Calories: 729

Total Fat: 12.8g

Saturated Fat: 2.8g

Cholesterol: 309mg

Sodium: 1614mg

Total Carbohydrate: 37.5g

Dietary Fiber: 4.4g

Total Sugars: 6.7g

Protein: 113.9g

Vitamin D: 6mcg

Calcium: 99mg

Iron: 6mg

Potassium: 511mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
What an amazing flavor combination. I love Japanese food. So intrigued by this recipe! #yum

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