Katsu Curry

Served katsu chicken on plate

Katsu curry is a unique dish of Japanese cuisine, consisting of two main ingredients: juicy cutlet (katsu) and intense, full-flavored curry sauce. To prepare katsu curry, the chicken brest is coated in crispy panko breadcrumbs and fried to a golden brown, then served on top of cooked rice. The curry sauce is a mixture of aromatic vegetables, such as onion, carrot, potato, and lentils, cooked in a broth with curry powder, garam masala, and soy sauce.

Preparing katsu curry is easy, and the necessary ingredients can be found in every grocery store. It’s a perfect lunch or dinner option that will surely satisfy your taste buds and make you love Japanese cuisine even more.

Katsu Curry

Katsu curry is an excellent choice for fans of Japanese cuisine or anyone who wants to try something new. This combination of flavors and aromas makes katsu curry perfect comfort food. The juicy chicken cutlet in crispy panko breading perfectly complements the thick, flavorful curry sauce and delicate rice, creating a unique blend of flavors.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Japanaese
Servings 6 portions
Calories 438 kcal

Chicken Katsu Curry Recipe


  • 250 g potatoes
  • 2 onions
  • 2 carrots
  • 60 g red lentils
  • 2 cloves garlic
  • 14 g ginger
  • 3 tbsp soy sauce
  • 50 g butter
  • 200 ml tomato passata
  • 3 bay leaves
  • 1 tsp curry
  • 1 tsp garam masala
  • 4 grains allspice
  • 1 l broth
  • oil (for frying)
  • 200 g rice
  • 1 chicken breast
  • 1 egg
  • 2 tbsp flour
  • 30 g panko
  • 1 tsp garlic powder
  • salt
  • pepper


  • Peel and chop the vegetables (it doesn't have to be perfect, we'll blend everything later).
    250 g potatoes, 2 onions, 2 carrots, 2 cloves garlic, 14 g ginger
  • Put the spices into a dry deep frying pan. Roast them until they release their aroma, then add the oil. Add onion and salt. Fry the onion until soft and brown. To prevent the onion from burning, you can add a little broth to it. When the onion is fried, add ginger and garlic to it. Fry for a minute then add the rest of the broth, potatoes and carrots. Cover and cook until vegetables are soft.
    Then pick out allspice and bay leaves. Add the lentils and cook covered for about 10 minutes, stirring occasionally so that the lentils don't burn. When all the vegetables are soft, add the passata, stir and after a few minutes add the butter. When the butter melts, blend the whole thing into a smooth sauce.
    Add soy sauce and that's it.
    60 g red lentils, 3 tbsp soy sauce, 50 g butter, 200 ml tomato passata, 3 bay leaves, 1 tsp curry, 1 tsp garam masala, 4 grains allspice, 1 l broth, oil, salt
  • Cut the chicken breast into 3-4 parts and beat it with a meat mallet. Season with salt, pepper and dried garlic. Sprinkle with flour. Then dip in beaten egg and panko then fry.
    1 chicken breast, 1 egg, 2 tbsp flour, 30 g panko, 1 tsp garlic powder, salt, pepper
  • Serve with rice. Put the rice in a bowl, pour the sauce next to it and put the chicken cut into strips on it (see how it looks in the video). Enjoy your meal!
    200 g rice


Watch how to make Katsu Curry step by step video.
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Serving: 100gCalories: 146kcal (7%)Carbohydrates: 21g (7%)Protein: 6g (13%)Fat: 4g (7%)Saturated Fat: 2g (10%)Trans Fat: 0gCholesterol: 25mg (8%)Sodium: 436mg (19%)Potassium: 299mg (9%)Fiber: 3g (11%)Sugar: 2g (3%)Vitamin A: 1,427IU (29%)Vitamin C: 6mg (8%)Vitamin D: 0µg (1%)Vitamin E: 1mg (4%)Vitamin K: 3µg (3%)Calcium: 25mg (2%)Iron: 1mg (7%)Manganese: 0mg (17%)Zinc: 1mg (4%)Folic Acid: 3µg

Percent Daily Values are based on a 2,000 calorie diet

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