Katsu Curry Recipe: Crispy Chicken with Japanese Curry Sauce 2026

Katsu curry is one of the most popular dishes in Japanese cooking: a crispy breaded cutlet served with a thick, aromatic Japanese curry sauce over a bed of rice. It is a combination that feels both comforting and exciting, and it comes together easily at home.

Although curry did not originate in Japan, it was deliciously adopted and adapted there, becoming a much-loved classic. The Japanese katsu curry we are making here has three parts: rice, curry sauce, and a breaded cutlet.

Curry arrived in Japan through the British, who introduced it from India when it was part of the British Empire. At first it was eaten by the navy and army because it was easy to make in large quantities, but over time it became part of home cooking. The tonkatsu, the breaded cutlet that defines this dish (made here with chicken), has Western influences and appeared in Japan at the end of the 19th century. Eventually, Japanese curry and tonkatsu came together as katsu curry, a dish that quickly won fans across the country, especially in fast-food restaurants and at home.

This is a great recipe for surprising guests. With the step-by-step below, making it at home is very simple, and the result is impressive.

Ingredients for Katsu Curry

Serves 4

• 10 g olive oil
• 1 garlic clove, grated
• 3 g salt
• 200 g short-grain rice
• 350 ml water
• 20 g olive oil
• 1 small onion, chopped
• 5 g curry powder
• 2 g ground turmeric
• 3 garlic cloves, grated
• 10 g fresh ginger, grated
• 30 g tomato paste
• 60 g soy sauce
• 200 g coconut milk
• 30 g honey
• 5 g salt
• 4 chicken breast fillets
• Salt
• Ground black pepper
• 40 g wheat flour
• 1 egg, beaten
• 80 g panko or breadcrumbs
• Oil for frying
• Toasted sesame seeds (optional)
• Scallion (optional)

How to Make Katsu Curry Step by Step

1. Cook the Garlic for the Rice

We start by preparing the rice. Heat 10 g of olive oil in a saucepan and add 1 grated garlic clove and 3 grams of salt. Lightly brown the garlic over medium heat.

2. Add the Rice

Add 200 grams of short-grain rice and cook for 1 minute.

3. Add Water and Cook the Rice

Add 350 ml of water, let it come to a boil, and at that point cover the saucepan and lower the heat to minimum. Cook for 15 minutes.

4. Fluff and Set Aside the Rice

Uncover the rice and move it with a fork to loosen the grains, then set aside.

5. Sauté the Onion with the Spices

Next we prepare the curry. Heat a frying pan over medium heat with 20 grams of olive oil and lightly brown 1 small chopped onion together with 5 grams of curry powder and 2 grams of ground turmeric.

6. Add the Garlic, Ginger, and Tomato Paste

Add 3 grated garlic cloves, 10 grams of grated fresh ginger, and 30 grams of tomato paste. Cook everything together for a couple of minutes.

7. Add the Soy Sauce, Coconut Milk, Honey, and Salt

Add 60 grams of soy sauce, 200 grams of coconut milk, 30 grams of honey, and 5 grams of salt.

8. Cook the Curry Sauce

Let the sauce cook for 10-15 minutes until it reduces slightly. If you like, you could blend the sauce to make it smoother, but it is not necessary. Set aside until serving time.

9. Season and Bread the Chicken

Season 4 chicken breast fillets with salt and pepper to taste. Pass the fillets through 40 grams of wheat flour, 1 beaten egg, and 80 grams of panko or breadcrumbs.

10. Fry the Breaded Fillets

Fry the fillets for a few minutes until golden in oil for frying, remove them from the oil, and leave them on absorbent paper to remove excess oil.

11. Cut the Breaded Fillets

Cut the breaded fillets.

12. Plate the Rice, Curry, and Chicken

Serve the katsu curry by putting the rice, the chicken, and the curry on each plate. Add toasted sesame seeds and chopped scallion optionally.

13. Serve

Serve.

Tips for the Best Katsu Curry

Make the Curry Sauce Your Own

The sauce is where the character of this dish lives. Curry powder and turmeric give it its color and warmth, while soy sauce, coconut milk, and honey bring salt, richness, and a touch of sweetness. Let it reduce slowly so the flavors concentrate, and blend it only if you prefer a smoother texture.

Keep the Chicken Crispy

Press the panko gently onto the chicken so it sticks, and fry in hot oil until deeply golden. Drain the fillets on absorbent paper and slice them just before serving so the crust stays crunchy against the sauce.

Cook the Rice with Care

Short-grain rice gives the dish the right sticky, tender bite. Toast it briefly with the garlic and salt, then cook it covered over low heat without stirring. Fluff it with a fork once it is done to separate the grains.

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