There is something about a good curry sauce that just feels like comfort in a bowl. Warm, fragrant, and rich without being heavy. Katsu curry is one of those dishes that I keep coming back to whenever I want something satisfying and a little bit special without spending hours in the kitchen. And pairing it with my crispy sesame schnitzel instead of the classic plain katsu takes it somewhere even better.
The curry sauce here is made from scratch with onions, carrots, and potatoes blended into a silky smooth gravy that is warmly spiced and deeply savory. The sesame schnitzel brings crunch, nuttiness, and that golden crust that holds up beautifully against the sauce. Together they are one of the best combinations I have made recently. Crispy chicken, silky curry, steamed rice, and a drizzle of chilli oil. That is dinner sorted.
Why You’ll Love This Recipe
- A homemade katsu curry sauce that is smooth, silky, and deeply flavored
- Paired with the crispy sesame schnitzel for the ultimate combo
- The blended vegetable base gives the sauce incredible body and richness
- Warming spices with a savory depth from soy, oyster, and Worcestershire sauce
- Served over rice with chilli oil for extra heat
- Comfort food that feels a little more special than your average weeknight dinner
Ingredients
For the Katsu Curry Sauce
- 3 tbsp oil
- 1 large onion, roughly chopped
- 3 medium carrots, roughly chopped
- 4 to 5 small potatoes, roughly chopped
- 1 cube fresh ginger
- 2 cloves garlic
- 3 tbsp flour
- 1 tbsp butter
- 2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp paprika powder
- 2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp black pepper
- A pinch of sugar
- 500ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp Worcestershire sauce
For the Sesame Schnitzel
- 2 chicken breasts
- Salt and pepper to taste
- 1 to 2 tsp smoked paprika
- 1 cup flour, seasoned with salt and pepper
- 2 eggs, beaten, seasoned with salt and pepper
- 2 cups panko breadcrumbs
- 1/4 cup mixed white and black toasted sesame seeds
- Oil for frying
For Serving
- Boiled white rice
- Lemon wedges
- Scallions, sliced
- Chilli oil
Instructions
1. Make the Katsu Curry Sauce
Heat the oil in a large pan over medium heat. Add the roughly chopped onion, carrots, potatoes, ginger, and garlic. Sauté for about 5 minutes until the vegetables start to soften and take on a little color.
Add the flour and butter and stir everything together until the flour coats the vegetables. Add all the spices cumin, cinnamon, coriander, turmeric, paprika, garam masala, chilli powder, black pepper, and the pinch of sugar. Stir and cook for another minute so the spices bloom.
Pour in the chicken stock, soy sauce, oyster sauce, and Worcestershire sauce. Stir to combine and cook over medium heat until the sauce thickens and the vegetables are completely soft and cooked through.
Transfer everything to a blender and blend until completely smooth and silky. Pour the sauce back into the pan and cook for a further 5 to 10 minutes, stirring occasionally. Taste and adjust the seasoning. The sauce should be smooth, glossy, and warmly spiced. Set aside and keep warm while you prepare the schnitzel.
2. Prepare the Sesame Schnitzel
Slice each chicken breast in half horizontally to create four thinner pieces. Place each piece between two sheets of parchment paper and pound with a meat mallet or rolling pin until thin and even.
Season both sides with salt, pepper, and smoked paprika and rub in well.
Set up three shallow bowls. Seasoned flour in the first, beaten seasoned eggs in the second, and panko mixed with the sesame seeds in the third.
Coat each piece in flour and shake off the excess. Dip into the egg and let the excess drip off. Press firmly into the sesame panko mixture on both sides until evenly and fully coated.
3. Fry the Schnitzel
Heat enough oil in a wide pan over medium high heat for shallow frying. Once the oil is hot, add the schnitzels in a single layer without overcrowding. Fry for 3 to 4 minutes per side until deeply golden and crispy and cooked through. The sesame seeds will toast in the oil and turn beautifully golden and nutty.
Drain on a wire rack.
4. Assemble and Serve
Serve the steamed white rice in a bowl or on a plate. Slice the sesame schnitzel and lay it alongside or on top of the rice. Pour the warm katsu curry sauce generously over the top.
Garnish with sliced scallions, a drizzle of chilli oil, and a wedge of lemon on the side.
Why This Combination Works
Katsu curry is traditionally served with a plain tonkatsu, a simple breaded pork or chicken cutlet. Swapping that out for the sesame schnitzel adds a nuttiness and depth to the coating that pairs beautifully with the warmly spiced curry sauce. The sesame echoes the Asian flavor profile of the soy and oyster sauce in the curry and the two just belong together.
The curry sauce is the real star here. Blending the vegetables after cooking creates a sauce that is naturally thick, creamy, and velvety without any cream. The carrots and potatoes give it body and a subtle sweetness that balances the spices and savory sauces perfectly.
The Blended Vegetable Sauce
Most people think a smooth, restaurant style curry sauce requires a complicated process. This one is actually very straightforward. You cook the vegetables until completely soft, add the spices and liquids, and blend everything together until silky. The vegetables do the work of thickening and enriching the sauce naturally.
The second cook after blending is important. It allows the flavors to come together further and gives the sauce a chance to develop that deeper, slightly more complex taste that you get from a proper katsu curry.
The Sesame Schnitzel
The full recipe for the sesame schnitzel is also on the blog. You can find it here. The method is exactly the same for this recipe. The sesame panko crust gives you a crunchy, nutty coating that holds up well against the curry sauce without going soft too quickly.
Tips for Getting It Right
Make the curry sauce first and keep it warm while you fry the schnitzel. Everything should be ready at the same time so you can assemble and serve immediately while the schnitzel is still crispy.
Blend the sauce thoroughly. Any chunks left in the sauce will affect the texture. Use a good blender and blend in batches if needed to get it completely smooth.
Do not overcrowd the pan when frying the schnitzel. Fry in batches and keep the first batch warm in a low oven while you finish the rest.
Pour the curry sauce over the schnitzel just before serving rather than letting it sit. The sauce will soften the coating over time so serving immediately gives you the best contrast of textures.
What to Serve It With
Steamed white rice is the classic base. The curry sauce soaks into the rice and makes every spoonful deeply flavorful. Sliced scallions add freshness, chilli oil adds heat, and a squeeze of lemon brightens everything right before eating.
Storage and Reheating
The curry sauce stores very well in the fridge for up to 4 days and actually tastes better the next day. Reheat gently in a pan over low heat, adding a small splash of water or stock if it has thickened too much.
Store the cooked schnitzel separately in the fridge for up to 2 days. Reheat in an air fryer at 180°C or in a hot oven to bring back the crispiness before serving with the reheated sauce.
Frequently Asked Questions (FAQ)
Q. Can I make the curry sauce ahead of time?
Yes and it is actually better the next day. Make it ahead, store in the fridge, and reheat when you are ready to serve. It keeps for up to 4 days.
Q. Can I make this vegetarian?
Yes. Swap the chicken schnitzel for a fried halloumi or a vegetable schnitzel and use vegetable stock in the curry sauce. Leave out the oyster sauce or swap for a vegan alternative.
Q. Can I use store bought katsu curry sauce?
You can, but the homemade version is significantly better and not much more effort. Once you have made it from scratch you will not want to go back.
Q. How thick should the curry sauce be?
It should be pourable but thick enough to coat the back of a spoon. If it is too thick after the second cook, add a little more stock and stir to loosen. If it is too thin, cook for a few more minutes to reduce.
Q. Can I use a different protein?
Yes. The curry sauce works with any protein. Grilled chicken thighs, crispy tofu, or even just vegetables served over rice with the sauce are all great options.
Katsu Curry with Sesame Schnitzel
Ingredients
For the Katsu Curry Sauce
- 3 tbsp oil
- 1 large onion roughly chopped
- 3 medium carrots roughly chopped
- 4 to 5 small potatoes roughly chopped
- 1 cube fresh ginger
- 2 cloves garlic
- 3 tbsp flour
- 1 tbsp butter
- 2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp paprika powder
- 2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp black pepper
- A pinch of sugar
- 500 ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp Worcestershire sauce
For the Sesame Schnitzel
- 2 chicken breasts
- Salt and pepper to taste
- 1 to 2 tsp smoked paprika
- 1 cup flour seasoned with salt and pepper
- 2 eggs beaten, seasoned with salt and pepper
- 2 cups panko breadcrumbs
- 1/4 cup mixed white and black toasted sesame seeds
- Oil for frying
For Serving
- Boiled white rice
- Lemon wedges
- Scallions sliced
- Chilli oi
Instructions
- Heat oil in a large pan over medium heat. Add the onion, carrots, potatoes, ginger, and garlic and sauté for 5 minutes. Add the flour, butter, and all the spices and stir to coat. Cook for a minute. Pour in the chicken stock, soy sauce, oyster sauce, and Worcestershire sauce. Cook until the vegetables are completely soft and the sauce has thickened.
- Blend everything until completely smooth. Return to the pan and cook for a further 5 to 10 minutes. Taste and adjust seasoning. Keep warm.
- Slice the chicken breasts in half horizontally to create four thinner pieces. Pound each piece thin and even. Season with salt, pepper, and smoked paprika on both sides.
- Set up three bowls with seasoned flour, beaten seasoned eggs, and panko mixed with sesame seeds. Coat each piece in flour, then egg, then press firmly into the sesame panko mixture.
- Heat oil in a wide pan over medium high heat. Shallow fry the schnitzels in batches for 3 to 4 minutes per side until deeply golden and crispy. Drain on a wire rack.
- Serve steamed rice on a plate or in a bowl. Slice the schnitzel and place alongside or on top of the rice. Pour the warm katsu curry sauce generously over the top. Garnish with scallions, a drizzle of chilli oil, and a lemon wedge on the side.
