Katsu Curry
Boneless pork loin steaks, panko breadcrumbs and carrot come together in this Japanese chicken — 70 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice until the water runs fairly clear, then cook it with 360 ml water by your usual method and keep it warm while you make the curry.
- Soften the sliced onions, diced carrot, garlic and ginger in 2 tbsp oil over medium heat for 8 to 10 minutes until golden, then stir in the curry powder and garam masala and cook for 1 minute until fragrant.
- In a separate small pan make a roux by cooking the flour-for-roux in 2 tbsp oil over low heat for a few minutes until light brown, then whisk in the warm stock a little at a time until smooth, and stir this into the vegetables; simmer for 15 minutes until thickened and glossy.
- Meanwhile, butterfly or pound the pork steaks slightly, season, then coat each in flour, beaten egg and panko, pressing the crumbs on firmly.
- Shallow-fry the cutlets in 2 cm of oil at 175C for 3 to 4 minutes per side until deep golden and the pork reaches at least 63C with no pink remaining, then rest on a rack and slice into strips.
- Spoon rice onto each plate, lay the sliced cutlet alongside, and ladle the hot curry sauce generously over the rice and one edge of the katsu.
You'll use: Frying pan / skillet · Pan · Saucepan · Whisk
What to serve with Katsu Curry
- Honey Teriyaki Salmon Seafood
- Yaki Udon Seafood
- Tonkatsu pork Pork
- Japanese gohan rice Side
Tips & common questions
How long does Katsu Curry take to make?
About 70 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Katsu Curry is an original Japanese recipe developed in-house by Consomee. Photo: Japanese Katsu Curry 01.jpg by ノボホショコロトソ, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.