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Recipe: Japanese Katsu Curry

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Japanese
Servings 2


  • A flat frying pan
  • A saucepan / pan to make the curry


For the Curry

  • 3 cups Water
  • Salt [to taste]
  • 1 Carrot
  • 1 Potato
  • 1 tbs Salted Butter
  • 1 tsps Garlic
  • ½ tsps Ginger
  • ¼ Garam Masala
  • ½ tsps Paprika
  • 2 tsps Sesame Oil
  • 2 tsps All-purpose Flour
  • 1 sachet Maggi Masala [Regular Vegetarian Flavor]

For the Katsu (Cutlet)

  • 2 small Chicken Breasts [alternate: an inch thick slab of paneer / tofu]
  • All-purpose Flour [as needed for breading the katsu]
  • 1 Egg [alternate: thick yogurt]
  • Salt [to taste]
  • ½ tsp Paprika
  • ½ tsp Garlic [finely chopped]
  • Bread-crumbs; ideally Panko but regular will do [as needed for breading the katsu]

For the rice

  • 1 cup Short-grained Rice
  • 2 cups Water
  • Salt [a pinch]


To make the Curry:

  • Chop the carrot and potato into bite sized chunks. Place in a sauce pan with 3 cups of water, plus a pinch of salt; bring to a boil and cook until 75% done. Drain the vegetables and retain the stock in a separate bowl.
  • Add the butter, a tsp of finely chopped garlic and half a tsp of finely chopped ginger to a pan. Sauté until the raw smell dissipates1.
  • Add the finely chopped onion, a pinch of salt2 and sauté until translucent3.
  • Next add a quarter tsp of garam masala, half a tsp of paprika and sauté on low heat for about 30 seconds.
  • Add the boiled carrot and potato to the pan and continue to sauté for 2 – 3 minutes.
  • Make a well in the middle of the sautéed vegetables and add 2 tsps of sesame oil. Add 2 tsps of all-purpose flour into the oil and stir gently until well combined for about 30 seconds.  Make sure to turn the flame down low when doing this! Once cooked, mix the flour mixture evenly with the vegetables.
  • Next add the vegetable stock and the Maggi masala to the pan; bring to the boil and then simmer for 5 – 6 mins. The curry will turn a darker hew, thicken and get glossy.
  • Finally add a tsp of apple cider vinegar, stir well and turn off the heat.

To make the Katsu (Cutlet):

  • Wash and pat the chicken breast4 dry.
  • Gently pound with a Pestle or rolling pin, to get to thin, even thickness5.
  • Season on both sides with salt, paprika and garlic6.
  • Massage the seasoning in to the meat with your fingers.
  • Beat the egg with a pinch of salt, a quarter tsp of paprika and finely chopped garlic7.
  • Set up a breading station: a plate / flat dish with flour, another with the egg wash and a third plate with bread crumbs.
  • Coat the chicken, first with flour, egg wash next and finally with bread crumbs
  • Here's what the coated cutlet should look like
  • Heat 2 – 3tbs8 of sesame oil in a flat frying pan.
  • Once hot, gently place the cutlet in.
  • Fry on each side on low-to-medium heat for about 2-3 mins. This is the golden colour that you want to achieve!
  • Rest the cutlet in a plate lined with kitchen paper to drain the excess oil.

To cook the Rice:

  • Wash and drain rice. Add rice and water in a 1:2 ratio to a pressure cooker OR pot with a lid. Also add one fourth of a tsp of salt.
  • * If using a Pressure cooker – cook for 2 whistles.
  • * If using a Pot – cook on, low heat, with the lid on, until all the water is absorbed and the grains are soft and fluffy.

Assembling the Dish:

  • Your final step, is to plate the 3 components of this dish! Slice the Katsu into strips of 1 inch thickness and place over rice. Spoon the curry onto the side and serve!
Keyword Chicken Katsu Curry, Comfort food, Easy Japanese Recipe, Japanese Curry, Japanese Curry-Rice, Japanese Cusine, Japanse Cutlet, Katsu, Katsu Curry