Dairy-Free Katsu Curry

Savor the comforting flavors of this Dairy-Free Katsu Curry, a tantalizing twist on the classic Japanese favorite that's perfect for those avoiding dairy. This recipe combines crispy breaded chicken or tofu with a rich, velvety curry sauce made from coconut milk, fragrant ginger, and aromatic spices like curry and turmeric. The golden, crunchy coating is perfectly complemented by the creamy, savory sauce, which simmers with tender sautéed onions and carrots for added depth. Serve this delectable dish over fluffy steamed rice for an irresistible meal that’s both hearty and wholesome. Easy to make and bursting with flavor, this dairy-free katsu curry is sure to become a family favorite!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless chicken breasts or firm tofu
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 100 grams All-purpose flour
• 2 pieces Large eggs
• 150 grams Panko breadcrumbs
• 100 milliliters Vegetable oil
• 1 piece Onion, finely chopped
• 2 pieces Carrots, peeled and sliced
• 2 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Curry powder
• 0.5 teaspoon Turmeric powder
• 400 milliliters Canned coconut milk
• 250 milliliters Vegetable stock
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 4 servings Cooked rice

Directions

Step 1

Season the chicken or tofu with salt and pepper.

Step 2

Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third.

Step 3

Coat each piece of chicken or tofu in flour, then dip into the beaten eggs, and finally cover with panko breadcrumbs. Ensure each piece is fully coated.

Step 4

Heat the vegetable oil in a large frying pan over medium heat. Fry the breaded chicken or tofu until golden and cooked through, approximately 5-7 minutes per side. Remove and set aside on a plate lined with paper towels to drain excess oil.

Step 5

In a separate saucepan, heat a small amount of oil over medium heat. Add the chopped onion and sliced carrots, sauté until the onion is translucent.

Step 6

Add minced garlic and grated ginger to the pan, cooking until fragrant, about 1 minute.

Step 7

Stir in curry powder and turmeric, cooking for another minute to release their flavors.

Step 8

Pour in the coconut milk and vegetable stock. Stir well, bringing the mixture to a gentle simmer.

Step 9

Add soy sauce and sugar, stirring to combine. Let the sauce simmer for 10-15 minutes until it thickens.

Step 10

Once the sauce has reached the desired consistency, taste and adjust seasoning if necessary.

Step 11

Slice the chicken or tofu and serve over a bed of cooked rice. Pour the curry sauce generously over the top.

Step 12

Garnish with freshly chopped herbs if desired and enjoy your Dairy-Free Katsu Curry!

Nutrition Facts

Serving size	(2363.5g)

Amount per serving	% Daily Value*
Calories	4397.8

Total Fat 214.4g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat 57.6g
Cholesterol 542mg	0%
Sodium 7593.4mg	0%
Total Carbohydrate 494.7g	0%
Dietary Fiber 20.0g	0%
Total Sugars 49.5g
Protein 145.1g	0%

Vitamin D 90IU	0%
Calcium 411.1mg	0%
Iron 45.3mg	0%
Potassium 3224.5mg	0%

*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: 43.0%

Protein: 12.9%

Carbs: 44.1%