Japanese katsu curry is one of my favorite comfort dishes to make at home. I love the way the crispy, golden chicken cutlet pairs with a rich, sweet, and savory curry sauce poured over fluffy white rice. The curry has a perfect balance of umami and gentle sweetness, thanks to the grated apple and honey. Every bite feels hearty, warm, and deeply satisfying—just like a comforting hug in a bowl.
Why You’ll Love This Recipe
I love this Japanese katsu curry because it’s simple, quick, and packed with flavor. The crispy panko coating on the chicken stays crunchy even under the silky curry sauce. The recipe is easy to customize, and I can add extra vegetables or adjust the curry thickness depending on my preference. It’s a complete, cozy meal that always leaves me feeling satisfied.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large russet potato, peeled and diced into 1-inch pieces
1 large carrot, peeled and diced into 1-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup red apple, peeled and grated (about 1 large apple)
2 cups chicken stock
½ cup water
1 tablespoon soy sauce
1 tablespoon honey
To Serve
2 cups cooked white rice
Directions
Prepare the chicken: I start by butterflying the chicken breasts horizontally and gently pounding them until about ½ inch thick. I season both sides with salt and pepper.
Coat the chicken: I set up three shallow dishes—one with flour, one with beaten egg, and one with panko breadcrumbs. I dredge the chicken in flour, dip it in egg, and coat it evenly with panko.
Fry the chicken: I heat 1–2 inches of vegetable oil in a deep skillet to 340°F (170°C). I fry each chicken breast for about 3–4 minutes per side until golden brown and crispy. Once cooked, I rest the chicken on a wire rack to drain excess oil.
Prepare the curry base: In a medium pot, I heat olive oil and sauté the onion and garlic until fragrant and slightly browned. I add the carrot and potato, stirring for a few minutes.
Simmer the curry: I pour in chicken stock, soy sauce, honey, grated apple, and water. I bring it to a boil, then lower the heat and let it simmer for about 15 minutes until the vegetables are soft.
Add the curry roux: I stir in the curry roux until it melts and blends smoothly into the sauce. I simmer for another 15 minutes until the curry thickens to my liking.
Assemble the dish: I slice the crispy chicken into strips and serve it over a bowl of hot white rice, ladling the curry generously over the top.
Servings And Timing
This recipe serves 4 people. It takes about 30 minutes to prepare and 30 minutes to cook, making the total time 1 hour.
Variations
When I want to change things up, I sometimes use chicken thighs for extra juiciness or replace the vegetables with sweet potatoes or bell peppers for a colorful twist. I also like to adjust the sweetness or spice by adding more grated apple or using a spicier curry roux. For a lighter version, I bake or air-fry the katsu instead of deep-frying.
Storage/Reheating
I always store the chicken and curry separately to keep the coating crispy. They both last up to 3 days in airtight containers in the refrigerator. When reheating, I warm the curry gently on the stove and reheat the chicken in the oven or air fryer at 350°F (175°C) until hot and crisp again. If I freeze them, I thaw the curry overnight in the refrigerator and reheat it on the stove. Both components can be frozen for up to 3 months.
FAQs
What is Japanese katsu curry made of?
It’s made with crispy panko-breaded chicken served over rice and topped with a smooth curry sauce made from curry roux, vegetables, grated apple, and honey.
Can I make this recipe without deep-frying?
Yes, I sometimes bake the chicken at 400°F (200°C) for about 20–25 minutes or air-fry it at 375°F (190°C) for around 15 minutes until golden and crispy.
Is Japanese curry spicy?
Japanese curry is usually mild and sweet, but I can make it spicier by using a hot curry roux or adding chili flakes.
What kind of apple works best?
I prefer using a red apple, like Fuji or Gala, because it adds natural sweetness that balances the savory curry perfectly.
What rice should I serve with katsu curry?
I like using short-grain Japanese rice because it’s slightly sticky and soaks up the curry sauce beautifully.
Conclusion
Japanese katsu curry is one of those meals that always brings warmth and comfort. I love how the crispy chicken contrasts with the silky, flavorful curry sauce, creating a dish that feels both indulgent and homey. It’s easy to make, satisfying, and a wonderful way to bring a bit of Japanese flavor to my table. Whether I’m cooking for family or myself, this recipe always hits the spot.
Crispy panko‑breaded chicken cutlet served over steamed white rice and topped with a rich, sweet, savory Japanese curry sauce made with vegetables, grated apple, honey, and soy sauce—comfort food at its best.
1 large russet potato, peeled and diced into 1‑inch pieces
1 large carrot, peeled and diced into 1‑inch pieces
1 Tbsp olive oil
2 cloves garlic, minced
¼ cup red apple, peeled & grated (about 1 large apple)
2 cups chicken stock
½ cup water
1 Tbsp soy sauce
1 Tbsp honey
To Serve:
2 cups cooked white rice
Instructions
Season the chicken breasts with salt and pepper. Butterfly or flatten to about ½‑inch thick.
Set up dredging stations: one shallow dish with flour, one with beaten egg, one with panko breadcrumbs. Dredge each breast: flour → egg → panko, pressing to coat evenly.
Heat vegetable oil in a deep skillet or pot to ~340 °F (170 °C). Fry each chicken breast for ~3‑4 minutes per side until golden brown and cooked through. Drain on a wire rack.
Meanwhile, for the curry sauce: Heat olive oil in a medium pot over medium heat. Add onion and garlic, sauté until fragrant and onion begins to soften.
Add the carrot and potato pieces, stir for a minute or two. Pour in chicken stock, water, grated apple, soy sauce, and honey. Bring to a boil, then reduce heat to simmer for ~15 minutes until the vegetables are tender.
Stir in the curry roux blocks until fully dissolved and the sauce thickens. Simmer another ~15 minutes until you reach your desired consistency.
Slice the fried chicken cutlet into strips. Plate the steamed white rice, arrange the sliced katsu on top, and ladle the curry sauce over the chicken and rice.
Serve immediately, optionally with pickled ginger or green onions for garnish.
Notes
The term “katsu” comes from the Japanese pronunciation of the English “cutlet” and usually refers to a breaded, deep‑fried meat slice. :contentReference[oaicite:0]{index=0}
In Japan the curry sauce is thickened with roux blocks and often includes vegetables like onions, potatoes and carrots; it tends to be sweeter than many other curries. :contentReference[oaicite:1]{index=1}
You can substitute chicken for pork (traditional tonkatsu) or even tofu for a vegetarian version.
For a lighter version, bake or air‑fry the breaded cutlet instead of deep‑frying.
Leftover curry sauce can be stored and reheated—and the flavor often deepens the next day.
