Soy-Free Katsu Curry
Indulge in the comforting flavors of this Soy-Free Katsu Curry, a delightful twist on the classic Japanese dish that’s bursting with vibrant spices and creamy textures. Perfect for those avoiding soy, this recipe features crispy, golden chicken breasts coated in panko breadcrumbs, served over fluffy rice and smothered in a rich, aromatic curry sauce. The sauce combines fresh vegetables, grated apple for a subtle sweetness, and coconut milk for an ultra-creamy finish, thickened beautifully with a cornstarch slurry. With a prep time of just 30 minutes, this recipe is ideal for busy weeknights yet special enough to impress at dinner parties. Serve up a wholesome, satisfying meal that’s packed with flavor and free of soy!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
- 1 medium Onion
- 1 large Carrot
- 1 medium Potato
- 2 cloves Garlic
- 1 inch Ginger
- 2 tablespoons Curry powder
- 2 cups Chicken broth (low-sodium)
- 0.5 cup Coconut milk
- 1 tablespoon Honey
- 0.5 grated Apple
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 2 cups Rice
Instructions
Begin by preparing the chicken breasts. Flatten them to ensure even cooking by placing them between plastic wrap and pounding with a meat tenderizer or rolling pin until they are about 1/2 inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken breast in flour, shaking off the excess, then dip in beaten eggs, ensuring they are well coated, and finally press into the panko breadcrumbs, turning to coat both sides.
Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
Fry the chicken breasts for about 3-4 minutes on each side or until golden brown and cooked through. Transfer to a wire rack to drain any excess oil.
For the curry, finely chop the onion; peel and slice the carrot; peel and dice the potato. Mince the garlic and grate the ginger.
In a large saucepan, heat a tablespoon of vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger; cook for another minute until fragrant.
Stir in the curry powder, allowing it to toast briefly, then add the chopped carrot, potato, grated apple, chicken broth, and coconut milk.
Bring to a simmer and let cook for about 20 minutes, or until the vegetables are tender.
Add honey for a touch of sweetness, stirring well.
In a small bowl, mix cornstarch with water to make a slurry. Stir this into the curry to thicken the sauce, cooking for an additional 3 minutes.
Taste and adjust seasoning if necessary.
Cook the rice according to package instructions while the curry sauce cooks.
Serve hot katsu curry by slicing the fried chicken and placing it over rice, then ladle the curry sauce with vegetables over the top, and enjoy.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 136.6 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 8552 mg | 372% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 54.1 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 251 mg | 19% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1692 mg | 36% | |
*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.
