You’ll discover that Japanese curry isn’t just another Asian dish – it’s a fascinating reflection of culinary globalisation that spans centuries. While today’s Ninja Speedi lets you create katsu curry with remarkable ease, the journey of this comfort food from India through British naval ships to Japanese tables tells a compelling story of adaptation and innovation. As you prepare to explore the rich history behind your steaming bowl of crispy katsu drowned in sweet, aromatic curry sauce, you’ll find that understanding its origins adds an unexpected layer of appreciation to this modern convenience meal.
Origins of Japanese Curry
You might be surprised to learn that Japanese curry‘s path to becoming a national favourite started with India’s ancient trade routes to Japan.
The British Navy later brought their version of curry to Japanese ports in the late 1800s, where it caught on as a practical meal for military personnel.
What you’ll find in Japan today is a uniquely Japanese take on curry that’s evolved to include dishes like katsu curry, featuring thick, sweet curry sauce that’s quite different from its Indian ancestor.
Early Indian Trade Links
While Japanese curry is now considered a national comfort food, its journey to Japan began through early Indian trade connections during the Meiji period (1868-1912).
You’ll find it fascinating that British merchants were the key players who introduced curry to Japan, as they had already embraced Indian curry during their colonial presence in South Asia.
When you look at the trading routes of that era, you’ll notice that Japanese ports like Yokohama and Kobe were bustling with British ships carrying various goods, including curry powder.
The Japanese were keen to adopt Western customs during this time of rapid modernisation, and they quickly learned to appreciate the unique blend of spices that curry offered.
The British-Indian style of curry became the foundation for what you now know as Japanese curry.
British Naval Influence
The British Royal Navy played a direct role in cementing curry’s place in Japanese cuisine.
You’ll find it interesting that British sailors introduced curry to Japan during the Meiji period, when they would regularly dock at Japanese ports. The British Navy had already adopted curry as a staple meal aboard their ships, having picked up the dish during their time in India.
What’s particularly fascinating is how you can trace Japanese curry’s distinctive taste to this naval connection.
The British version was already adapted to Western palates, using flour-based roux as a thickener instead of traditional Indian spices. When Japanese chefs started making their own curry in the late 1800s, they followed this British naval style, which is why today’s Japanese curry has that thick, sweet-savory gravy that you’ve come to love.
Modern Japanese Adaptations
Since its naval origins, Japanese curry has evolved into countless modern variations that showcase the nation’s culinary creativity.
You’ll find curry rice (kare raisu) everywhere, from family restaurants to convenience stores, with each region putting its own spin on the dish. Katsu curry, featuring crispy breaded pork cutlets, has become particularly popular, while curry udon offers a comforting noodle alternative.
Modern Japanese homes and restaurants have embraced kitchen gadgets that make curry preparation easier than ever.
You’ll spot instant curry blocks, pressure cookers, and specialised curry makers in most Japanese kitchens. Even traditional curry houses are experimenting with unique ingredients – you might encounter everything from squid ink curry to fruit-based versions.
It’s amazing how this once-foreign dish has become so deeply embedded in Japan’s modern food culture.


Ninja Speedi Katsu Curry With Rice
Description
A classic Japanese comfort dish combining crispy panko-breaded chicken cutlets with rich, aromatic curry sauce and fluffy rice, all cooked simultaneously in the Ninja Speedi multicooker.
This streamlined version delivers restaurant-quality katsu curry in a fraction of the time, using the Speedi's unique dual-cooking zones to perfectly steam rice while crisping the chicken to golden perfection.
Ingredients
Instructions
- Season the chicken with salt and pepper, coat in flour, dip in beaten egg, then cover with panko breadcrumbs.
Bottom Pot:
Place the diced onions and carrots in the pot. Mix the Curry Sauce and add to the pot. Stir gently to combine.
Crisping Tray:
- Place the breaded chicken pieces on the crisping tray. Spray with oil.
- Select Speedi Meals function, set the temperature to 180°C, cook for 15 minutes. Let rest for 2 minutes after cooking.
- Meanwhile cook the rice to the packet instructions in a separate pan
Serve the chicken sliced over the curry rice, garnish with curry sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 879.61kcal
- % Daily Value *
- Total Fat 11.22g18%
- Saturated Fat 2.41g13%
- Trans Fat 0.02g
- Cholesterol 278.54mg93%
- Sodium 1615.8mg68%
- Potassium 1200.54mg35%
- Total Carbohydrate 112.12g38%
- Dietary Fiber 3.78g16%
- Sugars 4.13g
- Protein 75.84g152%
- Vitamin A 314.11 IU
- Vitamin C 4.11 mg
- Calcium 141.11 mg
- Iron 3.05 mg
- Vitamin D 0.43 IU
- Vitamin E 1.99 IU
- Vitamin K 7.69 mcg
- Thiamin 0.38 mg
- Riboflavin 0.65 mg
- Niacin 28 mg
- Vitamin B6 2.44 mg
- Folate 59.92 mcg
- Vitamin B12 0.76 mcg
- Phosphorus 752.95 mg
- Magnesium 122.86 mg
- Zinc 3.34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Extra Tips: For the best results, verify that the chicken pieces are of even thickness when butterflied. Double-coating the chicken in panko creates an extra-crispy crust. If the curry sauce is too thick, gradually add hot water until the desired consistency is reached. Let the chicken rest on a wire rack after cooking to maintain crispiness. Fresh panko breadcrumbs yield better results than standard breadcrumbs.