Gluten-Free Katsu Curry

Indulge in the comforting flavors of Gluten-Free Katsu Curry, a delicious twist on a Japanese classic tailored for gluten-free diets. This recipe features crispy, golden chicken breasts coated in gluten-free breadcrumbs, paired with a velvety curry sauce made from aromatic spices, creamy coconut milk, and hearty vegetables like tender carrots and potatoes. With just 20 minutes of prep time, this dish combines a crunchy, savory exterior with a perfectly spiced and silky sauce, making it a satisfying meal for any occasion. Serve it over steamed rice for a complete and mouthwatering dinner that’s sure to impress. Perfect for gluten-free meal planning, this recipe is packed with bold flavors and wholesome ingredients!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

Place the sweet rice flour on a plate, beat the eggs in a shallow bowl, and place the gluten-free breadcrumbs on another plate.

Step 3

Coat each chicken breast in the flour, then dip into the beaten eggs, and finally press into the breadcrumbs until fully coated. Set aside.

Step 4

In a large skillet, heat the vegetable oil over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Add the minced garlic and grated ginger, cooking for another minute.

Step 8

Stir in the gluten-free curry powder, ensuring the vegetables are coated evenly.

Step 9

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.

Step 10

Add coconut milk, gluten-free soy sauce, and honey, then stir well.

Step 11

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.

Step 12

Simmer for another 5 minutes or until the sauce has thickened to your liking.

Step 13

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

Serving size	2215.3 grams (2215.3g)

Amount per serving	% Daily Value*
Calories	3929

Total Fat 256.20g	328%
Saturated Fat 38.60g	193%
Polyunsaturated Fat 142.20g
Cholesterol 688mg	229%
Sodium 5682mg	247%
Total Carbohydrate 263.70g	96%
Dietary Fiber 20.50g	73%
Total Sugars 53.50g
Protein 162.90g	326%

Vitamin D 82IU	410%
Calcium 388mg	30%
Iron 18mg	97%
Potassium 3015mg	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.

Source of Calories

Fat: 57.5%

Protein: 16.2%

Carbs: 26.3%