Dairy-Free Katsu Curry Rice
Discover the irresistible flavors of Dairy-Free Katsu Curry Rice, a comforting Japanese-inspired dish made completely free from dairy. This recipe pairs crispy, golden-breaded chicken cutlets—coated in panko breadcrumbs and pan-fried to perfection—with fluffy jasmine rice and a rich, silky curry sauce brimming with tender vegetables and the warm spices of curry powder and turmeric. Using unsweetened almond milk in the breading process ensures a creamy texture without the need for dairy, making it ideal for those with dietary restrictions. The homemade curry sauce, thickened with cornstarch, offers a harmonious blend of savory soy sauce, sweet tomato paste, and aromatic garlic, creating a bold yet balanced topping for your plate. Quick and easy to prepare in under an hour, this crowd-pleaser is perfect for weeknight dinners or special occasions. Garnish with green onions for a pop of color and serve this flavorful masterpiece piping hot!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 1 cup unsweetened almond milk
- 1 cup panko breadcrumbs
- 0.5 cup vegetable oil
- 1.5 cups jasmine rice
- 3 cups water
- 1 medium-sized, finely chopped onion
- 1 medium-sized, peeled and diced carrot
- 1 small, peeled and diced potato
- 2 cloves, minced garlic
- 2 tablespoons mild curry powder
- 0.5 teaspoon ground turmeric
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 stalks, sliced (optional for garnish) green onions
Instructions
Preheat your oven to 200°F (93°C) to keep cooked cutlets warm.
Season the boneless chicken breasts with salt and black pepper on both sides.
Set up a dredging station with three shallow dishes: one with the all-purpose flour, one with unsweetened almond milk, and one with panko breadcrumbs.
Dip each chicken breast first into the flour, shaking off the excess, then into the almond milk, and finally press it into the panko breadcrumbs to coat. Ensure each side is covered completely.
In a large skillet, heat the vegetable oil over medium heat. Once hot, fry the chicken cutlets until golden brown and cooked through, about 5 minutes per side. Transfer to an oven-safe dish and keep warm in the preheated oven.
Rinse the jasmine rice under cold water. In a medium saucepan, combine rice and 3 cups of water. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and let it stand covered.
For the curry sauce, use a deep skillet or saucepan. Heat a small amount of oil over medium heat, and add chopped onion, carrot, and potato. Cook until they begin to soften, about 5 minutes.
Add minced garlic, mild curry powder, and ground turmeric to the vegetables, and stir for 1 minute until fragrant.
Pour in chicken broth, soy sauce, tomato paste, and sugar. Stir to combine, then bring to a boil. Reduce the heat and let the curry simmer until the vegetables are tender, about 10 minutes.
In a small bowl, mix cornstarch and 2 tablespoons of water to form a slurry, and then slowly stir it into the simmering curry to thicken.
To serve, place a portion of rice on each plate, top with a sliced chicken cutlet, and spoon the curry sauce over. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 69.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 6017 mg | 262% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 22.0 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 803 mg | 62% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2839 mg | 60% | |
*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.
