Gluten Free Katsu Curry
Katsu curry is probably Japan’s most famous dish along with Sushi. It’s become really popular in Europe, and I’m sure you will love our gluten free recipe as much as we do. We have cooked whole chicken breasts then sliced them; feel free to do strips of chicken, or small nuggets.
Credited to: Coeliac UK
Kcal: 346.3
Difficulty: Pretty easy
Serves 4
25 mins prep
20 mins cooking time
Ingredients
For the curry sauce
- 25g butter
- 75ml apple juice
- 1 tbsp oil
- 2 tbsp curry powder
- 2 tsp gluten free soy sauce*
- 2 tsp tomato ketchup
- ¼ tsp cayenne pepper
- 1 tbsp corn flour
- 300ml water
For the breaded chicken
- 4 chicken breasts
- Gluten free flour*, for coating
- 1 egg, beaten
- 75g Gluten free breadcrumbs*, for coating
- Vegetable oil, for frying
Notes: *Please check our online food and drink information for suitable products.
Method
- First, make the curry sauce. Melt the butter in a saucepan over a low heat, then stir in apple juice, oil, curry powder, gluten free soy sauce, tomato ketchup, and cayenne pepper. Cook for 10 minutes, stirring occasionally.
- Mix the corn flour with some of the water to make a paste, add the rest of the water to the curry pan, bring to the boil, then add the corn flour mix and continue to stir.
- Cook for a few minutes until it thickens.
- Lay the chicken flat on a work top and make a horizontal slice halfway through the chicken, (being careful not to cut all the way through). Open the chicken like a book – this helps the chicken cook more quickly.
- Put the flour, egg, and gluten free breadcrumbs each into three separate bowls. Coat the chicken in flour, then dip into the egg and coat completely in the gluten free breadcrumbs.
- Heat enough oil for deep-frying in a large frying pan until hot.
- Gently lower the chicken into the oil. Cook for 3 minutes per side until crisp and golden brown, you will need to do this in two batches. Remove from the oil and drain on a plate lined with kitchen paper.
- When all the chicken is cooked, slice the chicken and serve with rice, curry sauce and some pickled ginger and sliced spring onions.
Nutritional information per serving
Kcal
346.3
Fat
15g
Carbs
19.5g
Protein
32.7g
Fibre
1.5g
Sugars
3.4g
Hints and tips:
Serve with freshly steamed rice, pickled ginger and chopped spring onions.
