Katsu Curry (Japanese Curry with Chicken Cutlet)

Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top. I have used a store-bought block of Japanese curry roux, which is commonly used in Japanese households. The Chicken Cutlet brings the Japanese curry up to the next level. It’s so delicious and filling. (Watch the Video)Time does not include the time required to make Chicken CutletDon't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Prep time: PT5M

Cook time: PT20M

Total time: PT25M

Rating

4.94 stars (89 reviews)

Keywords

Japanese Curry, japanese curry roux, vermont curry

Ingredients

400g / 0.9lb onion (sliced into 1cm / ⅜” wide pieces)
250g / 0.6lb potato (cut into 1.5cm / ⅝” cubes)
100g / 3.5oz carrot (sliced to 7mm / ¼” thick pieces (note 1))
1 tbsp oil
½ packet of 230g / 0.5lb House Vermont Curry ((Mild, note 2))
800ml / 1.7pt water
4 cups cooked rice ((hot))
4 Chicken Cutlets (cut into 2.5cm / 1” wide strips (note 3))
4 tbsp fukujinzuke

Cuisine

Japanese

Steps

Add oil to a pot and heat over medium high heat.
Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 4).
Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
Turn the heat off.
Serving
- Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.
- Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately.

Reviews

Emma on 2026-07-05 (5 stars):
My absolute favourite! The curry and cutlet turned out perfectly, an excellent way to count down to our next Japan trip ☺️
Victoria Boyd on 2026-05-01 (5 stars):
Hello Jim, so to get the recipe you click the word Chicken Cutlet, when it's highlighted in red and it will take you to that recipe. Hope this helps!
Piya on 2026-04-22 (5 stars):
Such a classic dish! I love the detailed breakdown of the different curry roux brands. It really helps when trying to navigate the Asian grocery aisle. Your step-by-step instructions make Japanese home cooking feel so much more accessible. Keep up the great work, Yumiko! Visit my blog
Maree on 2026-03-29 (4 stars):
Yummy dish. I used the Golden Curry from Woolies but will try another brand next time
Jema on 2026-02-02 (5 stars):
Hi Yumiko! I made this tonight with golden curry, very tasty. Reminded me of my Nana’s curried sausages from when I was a kid! Have a great day.
Angela Simone on 2025-11-24 (5 stars):
Turned out well — Katsu Curry is one of those dishes that feels fancy but is actually super quick once you know the steps. How good is it when everyone loves it too? Makes the effort totally worth it! If you ever want variations — like pork katsu, prawn katsu, with veggie curry . 😊Yummy 🍛💛
Gary on 2025-09-22 (5 stars):
Yumiko, I just wanted to let you know that I finally tried this recipe, along with pork katsu, and it turned out great! Your instructions really helped me to time everything so the katsu was ready within about a minute of the roux being done. I'm single so there is a lot of roux left over and I will try and freeze it for chicken katsu next time. Thank you so much for the detailed steps. Making something for the first time and trying to make sure everything gets timed just right can sometimes be anxiety provoking for me, but your steps made me feel more confident.