Katsu Curry Recipe: How to Make Katsu Curry

Katsu curry combines Japanese curry with chicken or pork katsu, which is a crispy chicken or pork cutlet breaded with panko breadcrumbs and fried. Chefs and home cooks place the katsu on top of thick curry with the consistency of gravy, then serve it over white rice.

Japanese curry restaurants offer patrons various toppings for their curry and rice, with katsu being one of the most popular, likely due to the contrast between the crunch of the cutlet and the rich flavors of the curry. Pork katsu is the most common option in Japan, but chicken and beef are often available. In Japan, restaurants serve a Japanese pickle, known as fukujinzuke, alongside curry dishes.

Chicken katsu curry is also popular in the United Kingdom, where Indian curries have been a staple for more than a century. In fact, in England, the word "katsu" now typically refers to Japanese curry sauce, as well as the breaded meat cutlet that serves as the protein in the dish.

Katsu began as a Japanese adoption of European dishes like German schnitzels. You can find it in every type of Japanese food eatery, from convenience stores to fine-dining restaurants. In Japan, the basic form of katsu is tonkatsu, a breaded, boneless pork chop. Over the decades, katsu has gone through many adaptations, including the following:

1. 1. Kaki fry: Deep-fried oysters are the heart of this form of katsu, which is popular during the oyster season of fall and winter and usually served with tartar sauce.
2. 2. Katsudon: In this quick meal, chefs pair tonkatsu with eggs and onions in a broth and serve it in a rice bowl.
3. 3. Katsu-sand: Tonkatsu becomes the filling for a sandwich in this dish, often paired with Worcestershire sauce, cabbage, or tonkatsu sauce.
4. 4. Kushiage: Here, chefs deep-fry bite-size katsu pieces on a stick, then dip them into soy sauce.
5. 5. Menchikatsu: Chefs make this breaded, fried patty of minced meat with ground pork, ground beef, or a combination of the two.

Katsu curry is quick and easy to make at home. You can ensure a delicious dish that takes katsu to a new level by following these tips:

1. 1. Choose the right chicken cut. If you're using chicken, opt for chicken thighs to enjoy especially moist katsu.
2. 2. Swap the chicken for tofu. Replace the chicken or pork with tofu to serve vegetarian guests.
3. 3. Tenderize the chicken. Pound the chicken or pork cutlets flat before frying them for evenly sized, tenderized meat.
4. 4. Use milk when breading. Dip the chicken or pork cutlet in milk to help the panko crumbs adhere to the surface, which will ensure a crispy result after deep-frying.
5. 5. Use store-bought curry paste to save time. While a homemade Japanese curry roux will make your dish extra luscious, you can pick up store-bought Japanese curry paste if you need to get dinner on the table in a hurry.