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Chicken Katsu curry

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Homemade Japanese chicken Katsu Curry: A Comforting Delight.

Embark on a culinary adventure as we bring the rich and flavorful Japanese Katsu Curry from Khulud’s Kitchen blog to your home kitchen. This ultimate comfort dish combines crunchy chicken cutlet, perfectly cooked rice, and a creamy curry sauce. Discover the secrets to crafting this delectable meal quickly, with options for both deep-fried and baked katsu, and a mouthwatering curry sauce that will leave you craving more.

The Origin of ‘Chikin Katsu’

In Japanese, a Chicken Cutlet is referred to as ‘chikin katsu’ (チキンカツ). The term ‘katsu’ (カツ) is a concise form of ‘katsuretsu’ (カツレツ), which, interestingly, finds its roots in the English word ‘cutlet’. And, as you might have guessed, ‘chikin’ (チキン) simply means chicken.

What is Katsu Curry Made of?

Katsu curry is a delightful combination of crispy cutlet, aromatic rice, and a luscious curry sauce. The cutlet is typically breaded and fried until golden, creating a satisfying crunch that contrasts with the creamy curry.

What is Katsu Flavor?

The flavor of katsu is a harmonious blend of savory and crunchy. The seasoned chicken, whether deep-fried or baked, provides a satisfying umami taste. The curry sauce adds layers of richness, sweetness from ketchup, and a hint of tanginess from Worcestershire sauce, creating a symphony of flavors with every bite.

Difference Between Japanese Curry and Katsu Curry

While Japanese curry is a beloved staple, katsu curry elevates the experience by introducing a crispy, breaded element. Katsu curry is essentially Japanese curry served with a breaded and fried cutlet. The combination of textures and flavors makes katsu curry a unique and indulgent dish.

Whether you’re a seasoned home cook or just starting your culinary journey, the joy of crafting Japanese Katsu Curry and the perfect Chicken Cutlet is within your reach. Let’s embark on this flavorful adventure together – your kitchen awaits!

chicken Katsu Curry

Crunchy chicken cutlet, delicately laid over a bed of rice, generously bathed in a creamy curry sauce – the epitome of comfort and satisfaction.
Prep Time20 minutes
Cook Time50 minutes
waiting time10 minutes
Total Time1 hour 20 minutes
طبق رئيس
Servings: 4 people
Calories: 797kcal


For the Rice:

  • 2 cups Japanese rice (short-grain)
  • 4 cups water
  • 1 teaspoon salt

For the Curry:

  • 1 tablespoon vegetable oil
  • 1 large onion (sliced)
  • 1 garlic clove (minced)
  • 1 teaspoon grated ginger
  • 20 grams butter
  • 1 tablespoon all-purpose flour
  • 2 Japanese curry cubes
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 800 ml water
  • 2 potatoes (diced)
  • 1 carrot (diced)

For the Chicken:

  • 2 chicken breasts
  • Salt and black pepper
  • 1 egg
  • 1 tablespoon flour
  • 1 tablespoon water
  • 1 cup breadcrumbs


For the Rice:

  • Rinse the rice and soak it in water for 30 minutes.
  • Boil water in a pot over high heat.
  • Add rice and salt, simmer on low heat for 30 minutes until cooked.

For the Curry:

  • Heat oil in a pot over medium heat.
  • Add onion, garlic, and ginger; sauté until golden.
  • Add butter and flour, stir until combined.
  • Add curry cubes, ketchup, Worcestershire sauce, sugar, and water; stir until the curry dissolves.
  • Add potatoes and carrots; simmer on low heat for 40 minutes until vegetables are cooked.

For the Chicken:

  • Butterfly cut chicken breasts and flatten with a kitchen mallet.
  • Season chicken with salt and pepper.
  • Beat egg with flour and water in a bowl.
  • Dip chicken in the egg mixture, then coat with breadcrumbs.
  • Fry chicken in hot oil over medium heat for 7 minutes until golden.


  • Shape the rice into a half-moon or crescent on a flat dish with raised edges.
  • Fill the remaining space with curry.
  • Place the fried Katsu along the border where the rice and curry meet.



Katsu Variations: Feel free to choose between deep-frying or baking for the katsu, tailoring the recipe to your preferred cooking method.
Curry Sauce Consistency: Adjust the water quantity in the curry sauce based on your desired thickness. Add more water for a lighter consistency or reduce it for a thicker, heartier sauce.
Creative Additions: Experiment with additional vegetables or protein options in the curry, such as mushrooms, peas, or tofu, to customize the dish to your liking.
Chicken Cutlet Perfection: Ensure the chicken cutlet is uniformly flattened for even cooking. Adjust the seasoning according to personal taste preferences.
Presentation Tip: Elevate the visual appeal by shaping the rice into a crescent and placing the katsu along the border where the rice and curry meet.
Storage: While best enjoyed fresh, leftovers can be refrigerated for up to two days. Reheat the curry and chicken separately to maintain their textures.


Serving: 1big bowl | Calories: 797kcal | Carbohydrates: 127g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1128mg | Potassium: 1160mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2889IU | Vitamin C: 26mg | Calcium: 119mg | Iron: 5mg


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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