Japanese katsu curry is a popular comfort food that uniquely blends Japanese and Western culinary traditions. Its history dates back to the late 19th and early 20th centuries, when curry was introduced to Japan by the British, and the breaded pork cutlet (katsu) emerged as a local adaptation of European schnitzel. The dish is prepared by coating pork or chicken cutlets in panko breadcrumbs, frying them until golden and crispy, then serving them atop steamed rice and generously ladling over a thick, mildly spiced curry sauce simmered with onions, carrots, and potatoes.

What sets katsu curry apart is its satisfying combination of textures—the crunchy cutlet contrasts with the smooth, savory curry—while the gentle heat and sweetness of the sauce make it approachable for all ages. This harmonious fusion has solidified katsu curry’s place as a beloved staple in Japanese home kitchens and restaurants.

This katsu curry recipe from Recipe Tin Eats (Japan) is very easy to make, as the main cooking effort involves simple vegetable simmering and the use of convenient pre-made Japanese curry roux blocks, with the main complexity coming from preparing the chicken cutlets. The flavors are distinctly Japanese, featuring a thick, savory-sweet curry sauce that is often mildly spiced, with notes of apple and honey from common roux blends. This rich and comforting sauce perfectly coats the crispy, golden-brown chicken cutlet and fluffy rice, resulting in a deeply satisfying and balanced meal.