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gluten-free katsu curry

Ultimate Gluten-Free Katsu Curry

Avatar for Becky Terrell
This gluten-free Katsu Curry is a classic Japanese curry that is packed with flavour. A mouth-watering crispy fried chicken with a delicious coconut and mild curry sauce.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2 Servings
Calories 1474 kcal

Equipment

  • 1 Wooden Spoon
  • 1 Chopping Board
  • 1 Frying pan
  • 1 Baking tray
  • 3 Plates

Ingredients
 
 

  • 2 Large chicken breasts (cut into small strips)
  • 3 Slices Gluten-free bread (to make crumbs)
  • 5 tbsp Gluten-free plain flour
  • 50 ml Oil
  • 1 Egg
  • 2 tbsp Garlic oil (I used rapeseed oil with half a teaspoon of garlic)
  • 2 Carrots (thinly sliced)
  • 1.5 tbsp Gluten-free plain flour
  • 3 tbsp Mild curry powder
  • 4 tbsp Gluten free soy sauce
  • 500 ml Gluten-free chicken stock
  • 2 Fresh Bay leaves (dry is ok too)
  • 1 tbsp Garam masala
  • 2 Spring onions (chopped)
  • Sticky Jasmine rice

Instructions
 

  • Cut the chicken breasts into smaller strips.
  • On three plates put the beaten egg, gluten-free flour and gluten-free breadcrumbs.
  • First, dip the chicken into the flour, then the egg and finally the breadcrumbs. Repeat this with all of the chicken breasts fully coating them.
  • Next in a heated frying pan fry the coated chicken for around 3 minutes on each side until they are just golden.
  • Then remove from the frying pan and put onto a baking tray and bake in the oven for 10-12 minutes to cook through.
  • Next cut - up the carrots. I like to cut them into batons.
  • Fry them for 4 minutes, then add the gluten-free flour and mild curry powder.
  • Coat all the carrots with the flour then add the chicken stock, soy sauce and bay leaves. Mix them well to dissolve the flour. Bring to the boil then simmer for 20 minutes. It will make a thick sauce, you can add more boiling water if it becomes too thick. Stir occotionally.
  • Once cooked through and thicker add the Garma Masala powder and mix in well. Remove the bay leaves and serve with the jasmine rice and spring onions.

Nutrition

Calories: 1474kcalCarbohydrates: 81gProtein: 100gFat: 82gSaturated Fat: 15gPolyunsaturated Fat: 21gMonounsaturated Fat: 42gTrans Fat: 0.1gCholesterol: 259mgSodium: 62043mgPotassium: 2102mgFiber: 6gSugar: 48gVitamin A: 10597IUVitamin C: 12mgCalcium: 574mgIron: 8mg
Keyword Curry
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