Dairy-Free Katsu Curry Rice

Delight in the comforting flavors of this **Dairy-Free Katsu Curry Rice**, a wholesome twist on the popular Japanese classic. Perfectly crispy, golden-brown chicken cutlets are coated in crunchy panko breadcrumbs and cooked to perfection without the use of dairy, while a velvety curry sauce—infused with warm spices, tender vegetables, and umami-rich soy sauce—provides the perfect pairing. Served over fluffy jasmine rice, this recipe is a satisfying and flavorful meal that’s ideal for those with dairy sensitivities or anyone seeking a lighter alternative. Ready in just about an hour, this dish is guaranteed to be a crowd-pleaser and makes an impressive dinner option for both weeknight meals and special occasions.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup all-purpose flour
• 1 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• 0.5 cup vegetable oil
• 1.5 cups jasmine rice
• 3 cups water
• 1 medium-sized, finely chopped onion
• 1 medium-sized, peeled and diced carrot
• 1 small, peeled and diced potato
• 2 cloves, minced garlic
• 2 tablespoons mild curry powder
• 0.5 teaspoon ground turmeric
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 stalks, sliced (optional for garnish) green onions

Directions

Step 1

Preheat your oven to 200°F (93°C) to keep cooked cutlets warm.

Step 2

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

Step 3

Set up a dredging station with three shallow dishes: one with the all-purpose flour, one with unsweetened almond milk, and one with panko breadcrumbs.

Step 4

Dip each chicken breast first into the flour, shaking off the excess, then into the almond milk, and finally press it into the panko breadcrumbs to coat. Ensure each side is covered completely.

Step 5

In a large skillet, heat the vegetable oil over medium heat. Once hot, fry the chicken cutlets until golden brown and cooked through, about 5 minutes per side. Transfer to an oven-safe dish and keep warm in the preheated oven.

Step 6

Rinse the jasmine rice under cold water. In a medium saucepan, combine rice and 3 cups of water. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and let it stand covered.

Step 7

For the curry sauce, use a deep skillet or saucepan. Heat a small amount of oil over medium heat, and add chopped onion, carrot, and potato. Cook until they begin to soften, about 5 minutes.

Step 8

Add minced garlic, mild curry powder, and ground turmeric to the vegetables, and stir for 1 minute until fragrant.

Step 9

Pour in chicken broth, soy sauce, tomato paste, and sugar. Stir to combine, then bring to a boil. Reduce the heat and let the curry simmer until the vegetables are tender, about 10 minutes.

Step 10

In a small bowl, mix cornstarch and 2 tablespoons of water to form a slurry, and then slowly stir it into the simmering curry to thicken.

Step 11

To serve, place a portion of rice on each plate, top with a sliced chicken cutlet, and spoon the curry sauce over. Garnish with sliced green onions if desired.

Nutrition Facts

Serving size	(2742.8g)

Amount per serving	% Daily Value*
Calories	2763.7

Total Fat 129.5g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 69.0g
Cholesterol 298.2mg	0%
Sodium 6017.0mg	0%
Total Carbohydrate 256.9g	0%
Dietary Fiber 17.1g	0%
Total Sugars 22.0g
Protein 148.9g	0%

Vitamin D 105.2IU	0%
Calcium 803.1mg	0%
Iron 14.9mg	0%
Potassium 2839.2mg	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: 41.8%

Protein: 21.4%

Carbs: 36.8%