Katsu Curry
Katsu Curry
Katsu curry is one of those dishes that looks impressive but is actually incredibly straightforward — as long as you respect the basics. You’re building a sauce that’s rich, smooth, and full of depth, made from simple ingredients treated properly. No shortcuts, no bland, watery nonsense. This is the kind of curry that clings to chicken schnitzel, pours beautifully over rice, and turns a simple weeknight dinner into something that actually tastes like you’ve put in the effort. Do it right, and you’ll never bother with the packet stuff again.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4
- Category: Main Course, Side Dish, Snack
Ingredients
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2 medium brown onions, roughly chopped
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3–4 cloves garlic, roughly chopped
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1 thumb of fresh ginger, roughly chopped
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2 teaspoons mild curry powder
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1 teaspoon salt (plus an extra ½ teaspoon to adjust at the end)
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4 tablespoons plain flour
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400 ml chicken stock (made with 1 stock cube)
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3 medium potatoes, roughly chopped
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3 medium carrots, roughly chopped
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50 g butter
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2–3 tablespoons cooking oil for frying
Instructions
Get your pan on medium heat and add 2–3 tablespoons of cooking oil. Once it’s hot, throw in 2 medium brown onions, roughly chopped. Cook them for 5–7 minutes until soft and translucent — no colour, just softened.
Add 3–4 cloves of garlic, roughly chopped, and 1 thumb of ginger, roughly chopped. Cook for another 2–3 minutes until everything smells incredible.
Now add 2 teaspoons of mild curry powder and 1 teaspoon of salt. Stir well and toast the spices for a minute — this is where the flavour builds, so don’t rush it.
Add a small splash of water — about 2 tablespoons — to help it come together.
Sift in 4 tablespoons of plain flour, mixing thoroughly so it coats the onions, garlic, and ginger evenly. No lumps.
Now pour in 400 ml of chicken stock (made with 1 cube), stirring as it thickens into a smooth base.
Tip in 3 medium potatoes, roughly chopped, and 3 medium carrots, roughly chopped. Stir, then put the lid on and drop the heat to low. Let it cook for 20 minutes, checking occasionally — the flour means it can catch if you ignore it.
Once the carrots are soft, blend the whole thing until you’ve got a thick, smooth, glossy sauce. No chunks.
Finish by stirring in 50 g of butter. Let it melt completely so the sauce turns silky and rich. Taste it — if it needs more seasoning, add another ½ teaspoon of salt.
That’s your proper katsu curry sauce — bold, smooth, and absolutely spot‑on.
Notes
If you’ve got leftover katsu curry sauce, don’t even think about throwing it out — it’s absolute gold the next day.
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Reheat gently on the stove with a splash of water or stock to loosen it. Don’t boil it to death.
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Use it as a dip for chips, wedges, or even roasted veg — it’s ridiculously good.
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Pour it over noodles for a quick, comforting lunch.
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Freeze it in portions; it holds up brilliantly and saves you time on busy days.
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Stir it into stir‑fries or fried rice for an instant flavour boost.
Leftover sauce means tomorrow’s meal is already halfway done — smart cooking, not wasted effort.