Easy-to-make Katsu Curry – Deep-Fried breaded pork cutlet Curry Recipes

Pork Cutlet Katsu Curry or panko chicken is a popular Japanese dish. It is made with bread crumbs, usually panko. This Japanese dish is popular in Australia, Hawaii, California, and London. But it is also found in many countries outside Japan, including England and the United States. This is a very simple recipe, and one that is sure to please your taste buds. Let’s take a look at what goes into this pork curry and why it is so popular.

Katsu Curry Recipes

Katsu Curry Recipes
Easy-to-make Katsu Curry – Deep-Fried breaded pork cutlet Curry Recipes
Easy-to-make Katsu Curry - Deep-Fried breaded pork cutlet Curry Recipes 1

Katsu Curry

Katsu Curry is a great choice when you want to serve fried pork cutlet. This traditional Japanese dish is a great way to feed a crowd without sacrificing the flavor. It can be made with chicken, pork, or even tofu. It is also good for vegetarians and vegans, as the meat will not be overpowering. And don't forget about the condiments: the frying oil should be hot. Once the pork cutlet is fried, it should be dipped in breadcrumbs.
No ratings yet
Print Pin Rate
Course: Main dishes, Rice
Cuisine: Japanese
Keyword: Curry, katsu curry, pork curry
CookingStyle: deep-fry, Stir-Fry
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 380kcal
Author: Ms Kelly
Add to Collection


  • 2 pieces cooked deep-fried breaded pork cutlet katsu
  • 2 bowls steamed rice

For the curry sauce

  • 2 tablespoons flour
  • 4-5 teaspoons curry powder
  • 2 tablespoons vegetable oil
  • 2 onions sliced
  • 5 cloves garlic chopped
  • 2 medium carrots peeled and sliced
  • 2 ½ cups chicken stock
  • 2 teaspoons honey or sugar
  • 4 teaspoons soy sauce
  • 1 bay leaf


  • Combine the flour and curry powder in a bowl. Set it aside.
  • Heat the oil in a non-stick saucepan over medium heat.
  • Saute the onion and garlic until softened (about 2-5 minutes).
  • Add the carrots and cook, with stirring, over low heat (about 10 minutes).
  • Add flour and curry mixture and stir for 1 minute.
  • While stirring, gradually pour in the stock until combined.
  • Stir in the honey, soy sauce, and bay leaf, and bring it to a boil.
  • Reduce the heat and simmer until the sauce is thickened but pourable (about 20 minutes).
  • Adjust the flavor by adding more curry powder, honey or sugar, or soy sauce, to taste.
  • Strain out the vegetables, if desired, and remove the bay leaf. Blend to a smooth consistency and heat up again. Otherwise, use the sauce as is.
  • Place katsu over rice, and pour curry sauce over it, and serve.



You can reheat the Katsu Curry after a day in the refrigerator. You can either keep the leftovers in the pot where you cooked them or freeze them. However, make sure that you use a glass container for storing your katsu. Unlike Thai or Indian curry, katsu kare is mild and has a delicate flavour. When reheated, it can be served in a variety of ways, and it is best to use a glass dish.
Share on Facebook Share on Twitter
See also  Simple cooking process of Tofu Teriyaki


Serving: 2servings | Calories: 380kcal | Carbohydrates: 44g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1150mg | Potassium: 804mg | Fiber: 5g | Sugar: 18g | Vitamin A: 10245IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to making Katsu Curry

Easy-to-make Katsu Curry - Deep-Fried breaded pork cutlet Curry Recipes

Firstly, the chicken must be fried until golden brown. For this, you should coat the chicken with flour and then dip it into the egg mixture. Then, add it to the hot oil. Continue to fry until golden brown. Once it is ready, add it to the curry. Cook until it is hot enough to cover the tonkatsu. Once the chicken is cooked, you can add the rest of the ingredients. Keep stirring the curry until all ingredients are combined.

Once the curry is ready, you can keep it in the refrigerator for 24 to 48 hours. It is best to store it in a glass or metal container so it doesn’t get soggy. Another option is to freeze it. In a freezer, you can keep it for a month or more. You can also freeze leftover katsu. Once frozen, you can use it to make a meal for your family. The next step is to fry the katsu.

To make the chicken Katsu curry, you must first prepare the spices. You need to mix the spices together. Roast the aromatics until they become caramelized. Adding the curry powder can turn your dish bitter. Once this step is done, you can then add the chicken stock mixture. Then, reduce the heat to a simmer and let the katsu rest for 8 minutes before cutting into pieces. If you like to eat your katsu later, you can keep it in the freezer in a freezer bag.

See also  How to make Sashimi - Sliced Raw Fish

When making the curry, you need to add the vegetables and seasonings. Once they are cooked, the vegetables and spices will enhance the flavor of the dish. You can then proceed with the next step. The next step is to cook the katsu. After the rice is cooked, the chicken will be tender. Using a high-quality flour-based batter will ensure that the katsu is cooked properly. The resulting curry will be tasty and satisfying.

When you are making this curry, you should always use fresh ingredients to avoid the soy sauce. When preparing a curry with chicken, it is important to select a chicken that is tender and juicy. For the best results, try to choose chicken with skin. It will have a crispy, golden crust. The best chicken is one that is moist and tender. The katsu should be seasoned with seasoning. It will also taste better with salt.

To reheat the katsu, it should be coated with flour, dipped in egg, and dipped in breadcrumbs. Then, it should be fried in a hot oven to keep it crispy. Once it has been reheated, it should stay in the fridge for 24 hours. Alternatively, you can use a microwave or a toaster. The fried chicken is best served in a dish that is served cold.

Easy-to-make Katsu Curry - Deep-Fried breaded pork cutlet Curry Recipes

Thanks for your visiting our Food and Meal site. Like and share this recipe if it is beneficial for you.

Leave a Comment

Recipe Rating