Dairy-Free Katsu Curry
Savor the irresistible flavors of this Dairy-Free Katsu Curry, a vibrant and wholesome twist on the classic Japanese favorite. Perfectly fried chicken or crispy tofu is coated in golden panko breadcrumbs and paired with a rich, velvety curry sauce made creamy with coconut milk—no dairy required! Infused with aromatic spices like curry powder and turmeric, and complemented by tender onions and carrots, this recipe is both comforting and satisfying. Served over fluffy rice, it’s a hearty, crowd-pleasing dish that’s ideal for weeknight dinners or a flavorful meal prep option. Whether you’re seeking a plant-based variation using tofu or a gluten-free breading alternative, this customizable katsu curry is sure to delight. Enjoy a homemade take on Japanese cuisine, ready in under an hour!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts or firm tofu
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 100 grams All-purpose flour
- 2 pieces Large eggs
- 150 grams Panko breadcrumbs
- 100 milliliters Vegetable oil
- 1 piece Onion, finely chopped
- 2 pieces Carrots, peeled and sliced
- 2 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Curry powder
- 0.5 teaspoon Turmeric powder
- 400 milliliters Canned coconut milk
- 250 milliliters Vegetable stock
- 2 tablespoons Soy sauce
- 1 tablespoon Sugar
- 4 servings Cooked rice
Instructions
Season the chicken or tofu with salt and pepper.
Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third.
Coat each piece of chicken or tofu in flour, then dip into the beaten eggs, and finally cover with panko breadcrumbs. Ensure each piece is fully coated.
Heat the vegetable oil in a large frying pan over medium heat. Fry the breaded chicken or tofu until golden and cooked through, approximately 5-7 minutes per side. Remove and set aside on a plate lined with paper towels to drain excess oil.
In a separate saucepan, heat a small amount of oil over medium heat. Add the chopped onion and sliced carrots, sauté until the onion is translucent.
Add minced garlic and grated ginger to the pan, cooking until fragrant, about 1 minute.
Stir in curry powder and turmeric, cooking for another minute to release their flavors.
Pour in the coconut milk and vegetable stock. Stir well, bringing the mixture to a gentle simmer.
Add soy sauce and sugar, stirring to combine. Let the sauce simmer for 10-15 minutes until it thickens.
Once the sauce has reached the desired consistency, taste and adjust seasoning if necessary.
Slice the chicken or tofu and serve over a bed of cooked rice. Pour the curry sauce generously over the top.
Garnish with freshly chopped herbs if desired and enjoy your Dairy-Free Katsu Curry!
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 57.6 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 7385 mg | 321% | |
| Total Carbohydrate | 449.0 g | 163% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 46.3 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 471 mg | 36% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
