Japanese Katsu Curry

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Japanese Katsu Curry - Option of Chicken or Tofu

There’s something ridiculously satisfying about katsu curry. That crispy breaded cutlet, the rich and silky curry sauce, the fluffy rice… it's the kind of meal that hugs your soul. Whether you’ve had it at Wagamama, your favourite Japanese spot, or you're just diving into Japanese cuisine, this dish is a crowd pleaser — and surprisingly easy to make at home!

Let’s break it down, keep it simple, and get you serving up restaurant-level katsu curry in your own kitchen.



Ingredients:

Curry
  • 2 tbsp neutral oil 
  • 1 small yellow onion diced 
  • 1/4 apple or 1 whole carrot 
  • 2 tbsp butter 
  • 2 tbsp flour 
  • 1 tsp garam masala 
  • 1/2 inch grated ginger 
  • 3 cloves of garlic 
  • 1 tbsp soya sauce 
  • 1.5 cup chicken broth OR vegetable broth
  • 1 tsp sugar 
  • 1 tsp black pepper 
  • 1 tsp paprika 
  • 1.5 tbsp curry powder 
  • 1 tsp salt 
Katsu 
  • Protein of choice: 2 chicken breast OR tofu - cut into bite sized pieces
  • salt and pepper to taste
  • 1/2 tsp paprika 
  • 1 egg OR cornstarch slurry 
  • 1/2 cup Panko bread crumbs 
To serve 
  • Seemed rice 
  • Green onion or sesame seeds
  • Cucumber

Instructions:

  1. Cut up the onion and peel the skin of the apple/carrot. Grate the apple/carrot. 
  2. Prepare your pain with some oil and place the heat to medium. Sauté the onions in the oil until lightly golden and then add in the grated apple. This should take 2-3 minutes. 
  3. Now add in the butter and melt before adding in the flour. Cook these together for another 2 minutes. 
  4. Now add in your spices - garam masala, salt, curry powder, black pepper, and paprika. Along with your ginger, garlic, soya sauce, and chicken broth. 
  5. Whisk together and add in your sugar and let this simmer for about 15 minutes on the medium to low heat, until the sauce thickens up nicely. 
  6. Taste the curry once it is done and add any more spices or salt to your liking if necessary. PRO TIP - if you want your curry to be smooth, then take an immersion blender to help break up the onion bits further. 
  7. For the Katsu, cut your chicken breast or tofu into bite sized pieces. Season your protein of choice with paprika, salt, and pepper. Let this sit aside for about 10 minutes. 
  8. Now for the breading portion you can either use an egg or a cornstarch slurry. For the egg whisk it together and dunk the pieces of chicken into the egg before dipping it into the breadcrumbs. For the cornstarch slurry, mix together a portion of water and cornstarch together to create a thick paste. You can season this if you like with some salt and pepper. Then dip your bite sized tofu pieces into the cornstarch slurry before dipping into the breadcrumbs. Press the breadcrumbs firmly into your protein of choice. 
  9. Now take a prepared pan (with either oil or parchment paper) and preheat the oven at 200C or 400F. Place your protein into the pan and spray some oil on top to help make it extra crunchy. Bake for about 20 minutes, or until fully cooked through (this will depend on the size of your chicken/tofu).
  10. While your protein bakes, you can make your rice. I use basmati rice and boil it simply in water until fully cooked through, but feel free to use whatever method you prefer. 
  11. Once all your elements have been completed you can serve the Katsu Curry over the rice and garnish with some green onions. 



I personally have made this dish both vegetarian and with chicken, and both taste lovely! Katsu curry is more than a dish — it’s comfort in a bowl. Once you’ve made it yourself, you’ll see how easy it is to bring this Japanese classic to your table anytime. It's also a great way to impress guests without too much effort.

Let me know how yours turns out — and if you give it your own twist, I’d love to hear about it!

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