Gluten-Free Katsu Curry
Elevate your dinner game with this irresistible Gluten-Free Katsu Curry, a comforting Japanese-inspired dish that caters to gluten-free diets without compromising on flavor. Features like crispy breaded chicken coated in golden gluten-free breadcrumbs and a rich, aromatic curry sauce packed with tender vegetables, garlic, ginger, and creamy coconut milk create a heartwarming meal that’s both nourishing and indulgent. With its perfect balance of sweetness and spice, this recipe showcases gluten-free ingredients like soy sauce, flour, and curry powder, making it accessible for everyone. Ready in just an hour, this katsu curry is a showstopper when served over steaming rice, offering a cozy and satisfying dinner experience your whole family will love.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Gluten-free breadcrumbs
- 50 g Sweet rice flour
- 2 pieces Eggs
- 250 ml Vegetable oil
- 1 medium, chopped Onion
- 2 medium, sliced Carrots
- 1 large, peeled and cubed Potatoes
- 2 minced Garlic cloves
- 1 inch, grated Ginger
- 2 tbsp Gluten-free curry powder
- 2 tbsp Gluten-free soy sauce
- 500 ml Chicken stock
- 200 ml Coconut milk
- 1 tbsp Honey
- 1 tbsp Gluten-free flour
Instructions
Season the chicken breasts with salt and pepper on both sides.
Place the sweet rice flour on a plate, beat the eggs in a shallow bowl, and place the gluten-free breadcrumbs on another plate.
Coat each chicken breast in the flour, then dip into the beaten eggs, and finally press into the breadcrumbs until fully coated. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat.
Fry the chicken breasts for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the pan and keep warm.
In the same pan, remove excess oil leaving about 2 tablespoons, and sauté the chopped onion, carrots, and potatoes for 5 minutes until they start to soften.
Add the minced garlic and grated ginger, cooking for another minute.
Stir in the gluten-free curry powder, ensuring the vegetables are coated evenly.
Pour in the chicken stock and bring to a boil, then reduce heat and simmer covered for 15 minutes or until the vegetables are tender.
Add coconut milk, gluten-free soy sauce, and honey, then stir well.
In a small bowl, mix the gluten-free flour with a bit of water to form a smooth paste, then stir into the curry to thicken.
Simmer for another 5 minutes or until the sauce has thickened to your liking.
To serve, slice the katsu chicken breasts and place over a bed of rice. Pour the curry sauce and vegetables over the chicken and enjoy.
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 142.2 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 53.5 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 388 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3015 mg | 64% | |
*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.
