Japanese Katsu Curry

Japanese Katsu Curry

Katsu Curry is a popular Japanese curry dish and it doesn't contain any coconut milk like most of our Southeast Asia's variation of curry. It is usually served over rice with cutlet and katsu simply means cutlet and it can be either chicken or pork cutlet.
Although it is typically served over rice but you can also have it with your favourite udon or ramen.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 448 kcal


  • Pan



  • 4 pieces Pork Loin
  • 1/2 cup Flour
  • 2 qty Eggs
  • 1 cup Panko
  • Oil for deep frying
  • 1 tsp Salt & Pepper to season meat


  • 1 tbsp Butter
  • 1 qty Yellow Onion diced
  • 2 qty Potatoes diced
  • 1 qty Apple diced
  • 1 cube Chicken Stock
  • 5 cups Water


  • 3 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garam Masala
  • 1 tbsp Curry Powder
  • 1/4 tsp Cayenne Pepper


  • Make the roux first by adding butter into a fry pan and melt it down. Then add the flour and completely cook it.
  • Add the garam marsala, curry powder and optional cayenne to complete the paste.
  • In a medium pot, heat up oil, and saute down onions, potato and carrots.
  • Add apples, chicken stock cube and 50% of the prepared roux into the mix and fill it with water. Let it simmer for at least 30 minutes on a medium heat and stir occasionally.
  • Season your meat cuts with salt and pepper, then crumb it with flour, egg, and panko (in that order). Repeat crumbing until desired effect.
  • Deep fry your crumbed meats until golden brown. Let it drain and rest.
  • After your curry has simmered - add in additional roux (if required) until the curry is of thick consistency.
  • Serve tonkatsu, curry over rice.
Keyword spicy
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