Japanese Katsu Curry is a delicious and comforting dish that combines crispy breaded pork or chicken cutlets with a rich and flavorful curry sauce, served over steamed rice. This popular Japanese dish is a favorite for its hearty and satisfying flavors, perfect for a cozy meal at home.
Appliances and Special Utensils
- Deep fryer or large skillet
- Medium saucepan
- Rice cooker or pot with lid
- Cutting board
- Chef’s knife
- Meat mallet
- Mixing bowls
- Tongs
- Slotted spoon
Ingredients
For the Katsu:
– 2 boneless pork chops or chicken breasts
– Salt and pepper to taste
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– Vegetable oil for frying
For the Curry Sauce:
– 1 large onion, diced
– 2 medium carrots, peeled and chopped
– 1 large potato, peeled and chopped
– 2 cloves garlic, minced
– 2 tbsp curry powder
– 1 tbsp garam masala
– 3 cups chicken broth
– 1 tbsp tomato paste
– 1 tbsp soy sauce
– 1 tbsp honey
– 1 apple, grated
– 2 tbsp flour
– 2 tbsp butter
– Salt and pepper to taste
For Serving:
– Steamed white rice
– Pickled radish (optional)
– Chopped green onions (optional)
Instructions
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Prepare the Cutlets: Place the pork chops or chicken breasts on a cutting board and use a meat mallet to pound them to about 1/2 inch thickness. Season both sides with salt and pepper.
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Bread the Cutlets: Set up a breading station with three mixing bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet in flour, dip in the beaten eggs, and then coat with panko breadcrumbs, pressing to adhere.
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Fry the Cutlets: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
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Prepare the Curry Sauce: In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
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Cook the Vegetables: Add the chopped carrots and potatoes to the saucepan, stirring to combine. Cook for 2-3 minutes.
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Add Spices and Liquid: Stir in the curry powder, garam masala, and flour, cooking for 1-2 minutes to toast the spices. Gradually add the chicken broth, stirring to prevent lumps.
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Simmer the Sauce: Add the tomato paste, soy sauce, honey, and grated apple. Bring to a boil, then reduce the heat and simmer until the vegetables are tender and the sauce has thickened, about 20 minutes.
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Finish the Sauce: Season the curry sauce with salt and pepper to taste. If the sauce is too thick, add a bit more broth to reach the desired consistency.
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Serve: Slice the fried cutlets into strips. Serve the katsu over steamed white rice, topped with the curry sauce. Garnish with pickled radish and chopped green onions if desired. Enjoy your homemade Japanese Katsu Curry!