Katsu curry pairs a breaded, fried cutlet (katsu) with a mild, thickened curry sauce — sweeter and less fiery than many Indian or Thai curries. At Momocha our katsu dishes centre on breaded chicken and plant-based katsu options, matching what you see on our rice bowls, noodle bowls and sides.
Curry arrives in Japan
British naval influence helped introduce curry powder to Japan in the late nineteenth century. The dish evolved into a roux-based household staple: onions cooked slowly, curry spices, sometimes apple or honey for balance. It is usually eaten with rice — often with a crispy cutlet alongside or on top.
Chicken katsu and panko crunch
Japanese kitchens use many katsu styles; in the UK, chicken katsu is what most takeaways (including ours) put front and centre. The coating is typically panko for maximum crunch — the same idea behind our Chicken Katsu Bowl, Katsu Curry & Rice, Vegan Katsu Bowl, Katsu Noodle Bowl and Katsu Fries. We also offer extra Katsu Curry Sauce or Chilli Katsu Curry Sauce on the side when you want more sauce for rice or fries.
When katsu met curry
Putting katsu with Japanese-style curry sauce became a yōshoku favourite: Western-influenced comfort food adapted for Japanese tastes. Today we serve that same comfort in bowls and noodle dishes you can order for delivery or pickup around Loughborough and Leicestershire.
Why it works for takeaway
Sauce keeps the cutlet moist in transit; rice soaks up flavour. For the best crunch after delivery, use an oven or air-fryer for a few minutes rather than the microwave — it revives the breadcrumb beautifully.