Crispy, golden chicken cutlets meet a rich, flavorful Japanese curry in this comforting classic. If you’ve never had Japanese Katsu Curry, imagine tender, juicy chicken wrapped in a crunchy panko crust, smothered in a thick, aromatic curry sauce, and served over a bed of fluffy white rice. It’s the ultimate comfort food with a kick of bold, deep flavors.
What makes Japanese curry so special? Unlike Indian curries, this one is mildly spiced, slightly sweet, and has a velvety texture that coats each bite perfectly. The blend of honey, Worcestershire sauce, and apple cider vinegar adds a unique depth of flavor that makes this dish truly irresistible.
Why You’ll Love Japanese Katsu Curry
Is this Japanese Katsu Curry with Chicken Cutlets for you? Let’s see. This dish is…
- Crispy & Flavorful – Crunchy panko-breaded chicken paired with silky, savory curry.
- Perfectly Balanced – Mild spice, slight sweetness, and a touch of umami.
- Deeply Satisfying – A complete meal with protein, carbs, and veggies in every bite.
- A Japanese Classic at Home – No need for takeout when you can master this yourself!
- Easily Customizable – Adjust the spice level, swap chicken for tofu, or add extra veggies.
Pro Tip: For extra crispy chicken, use Japanese panko breadcrumbs instead of regular ones—they fry up beautifully light and crunchy!
Ingredients in Japanese Katsu Curry with Chicken Cutlets
Each ingredient plays a key role in making this dish bold, rich, and unforgettable. Let’s break it down:
For the Japanese Katsu Curry
Carrots & Yukon Potato – These hearty veggies give the curry its classic texture and subtle sweetness.
Yellow Onion – Adds natural sweetness and depth when sautéed.
Garlic & Fresh Ginger – Essential aromatics for a rich, flavorful curry base.
Chicken Broth – Provides a savory foundation for the sauce.
Worcestershire Sauce – Adds umami and a slightly tangy depth.
Honey – Balances the spices with a subtle sweetness.
Apple Cider Vinegar – A touch of acidity to brighten up the flavors.
Curry Powder – The heart of the dish! Use your favorite Japanese curry blend.
Salt & Black Pepper – Simple seasonings to enhance all the flavors.
For the Chicken Cutlets
Chicken Breast – Sliced thin for even cooking and crispy perfection.
Egg – Helps bind the breadcrumbs to the chicken.
Panko Breadcrumbs – Creates a super crunchy, golden coating.
Flour – Ensures an even crust that sticks beautifully.
Neutral Frying Oil – For deep-frying the cutlets to golden perfection.
For Serving
Steamed White Rice – The perfect base to soak up all that curry goodness.
Thinly Sliced Radishes & Scallions – Optional, but they add a fresh contrast.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Japanese Katsu Curry with Chicken Cutlets
Let’s dive into the steps to create this rich, crispy, and ultra-satisfying dish.
Make the Japanese Curry:
In a saucepan, heat a drizzle of oil over medium heat. Add the chopped onions and sauté until soft and lightly golden. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the carrots and potatoes, stirring for a couple of minutes. Pour in the chicken broth, then mix in Worcestershire sauce, honey, apple cider vinegar, curry powder, salt, and black pepper.
Bring to a simmer and let cook for 15–20 minutes, until the vegetables are tender and the curry has thickened slightly.
Prepare the Chicken Cutlets:
While the curry simmers, set up a breading station with three shallow bowls—one for flour, one for beaten egg, and one for panko breadcrumbs.
Slice the chicken breast in half lengthwise to create two thinner cutlets. Lightly season with salt and pepper.
Dredge each cutlet in flour, shaking off excess. Dip into the beaten egg, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.
Fry Until Golden & Crispy:
In a pan, heat oil over medium heat. Once hot, fry the cutlets for 3–4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
Assemble & Serve:
Slice the crispy chicken cutlets and serve them over a bed of steamed white rice. Ladle the rich, flavorful curry sauce on the side or over the top. Garnish with thinly sliced radishes and scallions, if desired.
How to Serve Japanese Katsu Curry
- Traditional Style: Serve with rice and a side of Japanese pickles for authenticity.
- With a Side Salad: A light cabbage slaw with sesame dressing pairs beautifully.
- Extra Crunch: Add a sprinkle of toasted sesame seeds or fried shallots on top.
- Vegetarian Twist: Swap chicken for tofu or a crispy breaded portobello mushroom.
- Spice it Up: Drizzle with sriracha or extra curry powder for a kick.
Nutrition Information (Per Serving)
- Serving Size: 1 plate
- Calories: 620
- Sugar: 10g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
Tips & Variations
- Make It Spicier: Add cayenne pepper or extra curry powder for more heat.
- Crispy to the Max: Double-coat the chicken in panko for an extra crunchy crust.
- Thicker Curry Sauce: Stir in a small amount of cornstarch slurry (1 tsp cornstarch + 2 tbsp water) for a thicker consistency.
- Baking Option: Bake the chicken cutlets at 400°F for 20 minutes, flipping halfway.
- Air Fryer Method: Air-fry at 375°F for 15 minutes, flipping halfway for even crispiness.
Final Thoughts
Japanese Katsu Curry is the kind of meal that warms your soul, satisfies your cravings, and makes you feel like a pro chef in your own kitchen. Whether it’s your first time making it or your hundredth, you’ll fall in love with its rich flavors and crispy textures every single time.
Japanese Katsu Curry with Chicken Cutlets
Ingredients
- For the Japanese Katsu Curry:
- 2 carrots sliced and chopped
- 1 large Yukon potato peeled and chopped
- 1 yellow onion peeled and chopped
- 2 garlic cloves peeled and grated
- 1- inch fresh ginger peeled and grated
- 2 cups chicken broth
- 1 tsp Worcestershire sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1-2 tbsp curry powder to taste
- Salt & black pepper to taste
- For the Chicken Cutlets:
- 1 large chicken breast sliced in half lengthwise
- 1 large egg
- 1 cup panko breadcrumbs
- ⅓ cup flour
- ½ cup neutral frying oil or olive oil
- For Serving:
- Steamed white rice
- Thinly sliced radishes & scallions optional garnish
Instructions
- Make the Japanese Curry Sauce:
- In a large pot over medium-high heat, heat 1 tbsp olive oil or butter.
- Add carrots, onion, potato, garlic, and ginger. Sauté for 4-5 minutes.
- Stir in chicken broth, Worcestershire sauce, honey, apple cider vinegar, and curry powder.
- Bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, until vegetables are fork-tender.
- Remove from heat and let cool slightly.
- Carefully transfer to a high-speed blender and pulse until smooth.
- Season with salt and black pepper to taste.
- Prepare the Chicken Cutlets:
- Set up a battering station with three bowls:
- Bowl 1: Flour
- Bowl 2: Beaten egg
- Bowl 3: Panko breadcrumbs
- Place the chicken breasts in a resealable bag and pound them to ¼-inch thick using a meat mallet.
- Dredge each chicken cutlet through the flour, then egg, then panko breadcrumbs, pressing to coat well.
- Fry the Chicken Cutlets:
- Heat ½ cup oil in a sauté pan over medium heat.
- Once hot (about 350°F), fry the chicken for 5-6 minutes per side, until golden brown.
- Transfer to a paper towel-lined plate to remove excess oil.
- Slice into bite-sized strips.
- Serve & Enjoy:
- Plate steamed white rice, pour the curry sauce over it, and top with crispy chicken cutlets.
- Garnish with thinly sliced radishes and scallions, if desired.
- Serve immediately and enjoy!
Notes
- Make it Spicier: Add ½ tsp cayenne pepper or chili flakes to the curry sauce.
- Vegetarian Option: Swap the chicken for tofu and use vegetable broth instead.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat.
- Crispier Chicken Tip: For extra crunch, double-coat the chicken in panko breadcrumbs before frying.
