Obāchan's Chicken Katsu Curry
Crispy Japanese chicken cutlet over curry rice. A beloved family recipe from Tokyo to Sydney's Neutral Bay.
The Story Behind This Recipe
My grandmother's recipe from Tokyo - Yuki Anderson
In Sydney's Neutral Bay, where Japanese expats have quietly built a community since the 1980s, my Obāchan (grandmother) has been making this chicken katsu curry every Sunday for thirty-five years. She arrived from Tokyo in 1988 when my grandfather was transferred for work, bringing with her a well-worn copy of a Japanese cookbook and an unshakeable commitment to Sunday family dinners.
Katsu curry is Japanese comfort food at its finest - crispy, panko-crumbed chicken cutlet served over steaming rice with thick, sweet Japanese curry sauce. It's not Indian curry, not Thai curry, but distinctly Japanese: mild, slightly sweet, with vegetables that hold their shape and a sauce that clings to every grain of rice. Obāchan learned to make it from her mother in post-war Tokyo, where curry rice became so popular it was considered a national dish.
What makes Obāchan's version special is her refusal to take shortcuts. While many Japanese-Australians use curry roux blocks from Asian grocers (which are excellent, she admits), she makes her curry from scratch - toasting her own spices, making a proper roux, simmering until the vegetables are tender but not mushy. The katsu must be fried just before serving, the coating golden and crispy, the chicken juicy inside.
Every Sunday, our extended family gathers around her table in Neutral Bay. My cousins and I have tried to replicate her katsu curry in our own kitchens, but it never tastes quite the same. "Because you rush," she'll say with a knowing smile. "Good katsu curry needs patience and proper timing. And love. Always love." She serves it the traditional way - katsu sliced and fanned on rice, curry ladled alongside, with fukujinzuke pickles and a side of shredded cabbage.
This recipe represents the Japanese-Australian experience - maintaining tradition while adapting to a new home, teaching the next generation, and gathering family around food that tastes like love and belonging. When I make it now for my own children, using Obāchan's handwritten recipe card (in Japanese, which I had to get my mother to translate), I feel her presence in my kitchen, reminding me that the best food is made with care, not haste.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Curry
For the Chicken Katsu
For Serving
Pro Tips
- • Make the curry ahead - it tastes even better the next day. Fry the katsu fresh when serving.
- • Japanese panko breadcrumbs are essential - regular breadcrumbs won't give the same light, crispy texture.
- • Cut vegetables into substantial pieces - they should hold their shape after simmering.
- • The curry should be thick enough to coat rice but not gloppy. Adjust consistency with stock or simmering.
- • Rest the breaded chicken for 10 minutes before frying - this helps the coating adhere.
- • Slice the katsu just before serving - pre-sliced chicken loses heat and crispness quickly.
- • Leftover curry freezes beautifully for up to 3 months.
Storage
Curry keeps refrigerated for 4 days or frozen for 3 months. Store fried katsu separately refrigerated for 1 day - reheat in oven at 180°C for 10 minutes to re-crisp. Don't freeze fried katsu.
Instructions
- 1
Start with the curry as it needs time to develop flavors. Heat oil in a large pot over medium heat. Add sliced onion and cook for 8-10 minutes until very soft and starting to caramelize. Add garlic and ginger, cook for 1 minute until fragrant.
11 minutes - 2
Add carrots and potatoes to the pot. Stir to coat with the onion mixture. Cook for 2-3 minutes. The vegetables should be cut into substantial chunks - they'll soften as they simmer but shouldn't turn to mush.
3 minutes - 3
Sprinkle flour, curry powder, and garam masala over the vegetables. Stir well to coat everything evenly. Cook for 2 minutes, stirring constantly - this toasts the spices and cooks off the raw flour taste. The mixture will look dry and clumpy - this is correct.
2 minutes - 4
Gradually add the chicken stock, stirring constantly to prevent lumps. Add tomato paste, soy sauce, Worcestershire sauce, honey, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce to a gentle simmer.
- 5
Simmer the curry for 25-30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened to a gravy-like consistency. It should coat the back of a spoon. If it's too thick, add a splash of water. If too thin, simmer longer uncovered.
30 minutes - 6
While the curry simmers, prepare the chicken katsu. Place each chicken breast between plastic wrap and pound to an even 1.5cm thickness. This ensures even cooking and tender results. Season both sides with salt and pepper.
5 minutes - 7
Set up your breading station: flour in one shallow dish, beaten eggs in a second dish, and panko breadcrumbs in a third dish. The panko must be Japanese-style - those light, flaky crumbs create the characteristic crispy coating.
- 8
Coat each chicken piece in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Finally, press firmly into panko breadcrumbs, ensuring full coverage. Press the crumbs on well - they should adhere in an even layer. Place on a plate and let rest for 10 minutes.
10 minutes - 9
Heat about 1cm of oil in a large frying pan over medium-high heat. Test the temperature by dropping in a panko crumb - it should sizzle immediately. Don't let the oil smoke - that's too hot.
- 10
Fry the chicken pieces two at a time (don't overcrowd). Cook for 4-5 minutes on the first side without moving them - you want a deep golden crust. Flip carefully and cook another 4-5 minutes until golden and cooked through. The internal temperature should reach 75°C.
10 minutes - 11
Transfer cooked katsu to a wire rack set over paper towels to drain. This keeps the bottom crispy. Let rest for 2-3 minutes, then slice each piece into 2cm wide strips. Obāchan's tip: cut on a slight diagonal for prettier presentation.
3 minutes - 12
To serve Obāchan's way: Place a generous portion of hot rice in each bowl. Fan the sliced katsu over one side of the rice. Ladle curry sauce over the rice and around the katsu (not directly on top - you want to preserve that crispy coating). Serve immediately with shredded cabbage and pickles on the side.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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