How to make Katsu Curry

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Discover the rise of this popular dish, what makes it unique and most importantly, how best to enjoy it! We can all agree on treating ourselves to a bit of golden crispiness now and again, can’t we?

What is Katsu Curry?

Chicken katsu, also known as panko chicken, or tori katsu is a Japanese dish of fried chicken made with panko bread crumbs which is enjoyed around the world.

Chicken katsu curry is a very popular curry dish – traditionally hailing from Japan, this dish comprises of panko breadcrumb coated chicken in a thick curry sauce and rice. Due to the ease of preparation and minimal ingredients list, it is a firm favourite with the British.

Katsu curry was invented in the late 1800’s by a Tokyo restaurant, named Rengatei, that wanted to offer a European-style meat dish. The dish was called Katsuretsu Curry which we now know as Katsu Curry.

How to make katsu curry?

This dish is the ultimate crowd pleaser. It’s packed with fragrant flavour, super easy to make and on the table in less than 30 minutes. Read on to discover our foolproof recipes for classic or vegan katsu curry, using our award winning Kastu Curry Paste.

To create a Vegan Tofu Katsu Curry:

For the tofu

280g extra-firm tofu, well drained
2tbsp cornflour
40g panko breadcrumbs or dry white breadcrumbs
25g coconut yoghurt
6 tbsp sunflower oil

To serve

1 spring onion, thinly sliced on the diagonal
1 tsp thin strips fresh root ginger
freshly cooked rice
6 tbsp Vegan friendly Cottage Delight Katsu Curry Paste

To create a Classic Katsu Curry:

650g chicken breasts
100g panko breadcrumbs
2 eggs
40g Flour
300g white rice
oil for cooking
6 tbsp Cottage Delight Katsu Curry Paste
chilli flakes
spring onions to garnish

Here is a step by step guide to creating a Classic Katsu Curry:

Prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. Roll each piece in flour, then the beaten egg and finally in the breadcrumbs. If you want the crispiest chicken, dip into the egg and breadcrumbs one more time (may require more breadcrumbs).
Drizzle oil onto a large baking tray and add the breaded chicken. Then drizzle the chicken with a little more oil. Pop in the oven for 12 minutes then cook for a further 12 minutes on the other side.
In the meantime, cook the rice according to packet instructions.
Once cooked, slice the chicken diagonally and serve up with a portion of rice, a ladle of the heated Katsu Curry Paste and the optional sliced spring onion & chilli flakes.

If you would prefer to make the sauce yourself rather than using Cottage Delight Katsu Curry Paste then following these ingredients and method:

6 cloves of garlic – chopped
1 large onion – chopped
1 large carrot – chopped
2 tbsp vegetable oil
800 ml chicken stock or vegetable stock for vegans
1 tbsp curry powder
1 tbsp dark soy sauce
1 tsp of honey or sugar
3 tbsp of flour

Fry the onions in the vegetable oil until soft – around eight minutes, then add the garlic. Stir for a minute or two. Then add the carrots and cook for a few more minutes.
Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.
Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.
Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.
Strain the sauce through a sieve and put the carrots and onion mixture in a separate bowl.
Using a stick blender, blitz the vegetables into a smooth paste. If you don’t have a stick blender, you can use a food blender.
Meanwhile, in a clean saucepan, keep stirring the sauce on a low heat. Add the blitzed vegetables back into the sauce, stir well and continue to simmer.
Add the soy sauce to season as well as the honey or sugar.
You can add more water if the sauce becomes too thick.

What to serve with Katsu Curry?

Katsu Curry is a great choice for people who are particular about what vegetables are put on their plates. There is no right or wrong, you could add carrots, green beans, shredded lettuce, cucumber, broccoli, onions, or chillies. You could also serve some mixed steamed vegetables or sautéed mushrooms.

Serve the chicken with rice, couscous, or mashed potatoes. Katsu curry is of course traditionally served with white rice, but you could also use brown rice or quinoa.

Common questions about Katsu Curry

What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.
Is katsu curry spicy? The sauce is not hot by any means, more warm and aromatic with distinctive fruity notes.
How to use katsu curry paste? Cook on the hob, the paste can also be thinned out with coconut milk to make it go further. Serve over breaded chicken and basmati white rice, and your choice of veggies.
What does katsu curry taste like? The Katsu curry bears little resemblance to your usual Indian curry in terms of flavour. It’s a sweeter, richer flavour thanks to the variety of spices used. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.
Is katsu curry healthy? It would be easy to assume that with fresh and balanced ingredients that a katsu curry is a healthy choice however the dish can be deceptively calorific and high in saturated fat (depending on which recipe or product you chose). To make the dish healthier, cook breaded chicken in the oven rather than frying, opt for finely chopped flaked almonds instead of breadcrumbs and create a smaller portion of rice.
Is katsu curry Japanese? Yes, the dish originates from Tokyo.
Does katsu curry have nuts? Katsu curries and pastes may contain traces of nuts.
How many calories are in a katsu curry? A famous Wagamama Katsu Curry contains over 1,100 calories, homemade katsu curry is usually between 600 – 1,000 calories.
Why is it called katsu curry? The dish was originally called Katsuretsu Curry which we now know as Katsu Curry. The word katsu, which simply means “fried cutlet” in Japanese, is a piece of breaded fried meat.
What rice with katsu curry? Jasmine rice or white basmati rice.