Gluten-Free Katsu Curry Rice

Satisfy your craving for Japanese comfort food with this irresistibly rich and flavorful Gluten-Free Katsu Curry Rice. This recipe transforms the classic katsu curry into a celiac-friendly delight by using gluten-free panko breadcrumbs and soy sauce, ensuring everyone can enjoy its crispy, tender chicken and aromatic curry sauce. The golden-breaded chicken cutlets are paired with a luscious curry made from a medley of sautéed onions, carrots, garlic, potatoes, and creamy coconut milk, all infused with bold curry spices. Served over fluffy white rice and garnished with fresh spring onions, this dish strikes the perfect balance of crispy, savory, and hearty. Whether you're gluten-sensitive or simply looking for a healthier twist, this comforting recipe is a must-try for any curry lover.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Dredge each chicken breast in the flour, shaking off excess. Dip into the eggs and then coat thoroughly with breadcrumbs. Set aside.

Step 4

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.

Step 5

In a separate large saucepan, heat a tablespoon of oil over medium heat. Add onion and carrot, sautéing for 5 minutes until softened.

Step 6

Add garlic, potato, and curry powder, stir to coat the vegetables well. Cook for an additional minute until fragrant.

Step 7

Pour in the chicken broth and bring to a simmer. Cook for about 15 minutes until the potatoes and carrots are tender.

Step 8

Stir in the coconut milk, gluten-free soy sauce, and honey. Simmer for another 5 minutes. Adjust seasoning to taste.

Step 9

Slice the cooked chicken katsu into strips.

Step 10

To serve, place a portion of cooked rice on a plate, top with sliced chicken katsu, and ladle over the curry sauce.

Step 11

Garnish with chopped spring onions and enjoy!

Nutrition Facts

Serving size	2345.4 grams (2345.4g)

Amount per serving	% Daily Value*
Calories	3202

Total Fat 133.30g	171%
Saturated Fat 22.20g	111%
Polyunsaturated Fat 67.40g
Cholesterol 668mg	223%
Sodium 11495mg	500%
Total Carbohydrate 341.80g	124%
Dietary Fiber 16.50g	59%
Total Sugars 49.70g
Protein 155.80g	312%

Vitamin D 86IU	428%
Calcium 331mg	25%
Iron 25mg	138%
Potassium 3648mg	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.

Source of Calories

Fat: 37.6%

Protein: 19.5%

Carbs: 42.9%