Gluten-Free Katsu Curry Rice
Delight in the comforting flavors of Gluten-Free Katsu Curry Rice, a mouthwatering twist on the classic Japanese dish made accessible for gluten-sensitive eaters. This flavorful recipe combines crispy, golden-brown chicken katsu, coated in gluten-free panko breadcrumbs, with a rich and aromatic curry sauce featuring coconut milk, curry powder, and vibrant veggies like carrots, potatoes, and onions. Served over a bed of fluffy white rice and garnished with fresh spring onions, this dish is perfect for a hearty, satisfying meal. Packed with bold flavors and gluten-free alternatives like soy sauce and flour, it's an ideal choice for anyone craving an indulgent yet dietary-friendly dinner. Ready in about an hour, this dish will transport your taste buds to new culinary heights while maintaining comfort-food appeal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup gluten-free flour
- 2 large eggs
- 1 cup gluten-free panko breadcrumbs
- 0.5 cup vegetable oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and sliced
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 1 cup coconut milk
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon honey
- 2 tablespoons curry powder
- 2 cups chicken broth
- 2 cups cooked white rice
- 3 tablespoons spring onions, chopped (for garnish)
Instructions
Place the chicken breasts on a cutting board, cover with plastic wrap, and pound to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Set up a breading station: Fill one bowl with gluten-free flour, a second bowl with beaten eggs, and a third with gluten-free panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off excess. Dip into the eggs and then coat thoroughly with breadcrumbs. Set aside.
In a large skillet over medium heat, add vegetable oil. When hot, fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and place on a paper towel-lined plate.
In a separate large saucepan, heat a tablespoon of oil over medium heat. Add onion and carrot, sautéing for 5 minutes until softened.
Add garlic, potato, and curry powder, stir to coat the vegetables well. Cook for an additional minute until fragrant.
Pour in the chicken broth and bring to a simmer. Cook for about 15 minutes until the potatoes and carrots are tender.
Stir in the coconut milk, gluten-free soy sauce, and honey. Simmer for another 5 minutes. Adjust seasoning to taste.
Slice the cooked chicken katsu into strips.
To serve, place a portion of cooked rice on a plate, top with sliced chicken katsu, and ladle over the curry sauce.
Garnish with chopped spring onions and enjoy!
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 11495 mg | 500% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 49.7 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 331 mg | 25% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3648 mg | 78% | |
*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.
