Soy-Free Katsu Curry

Dive into the comforting, umami-packed flavors of Soy-Free Katsu Curry—a wholesome twist on the beloved Japanese classic. Perfect for those avoiding soy, this recipe pairs golden-crisp panko-coated chicken with a luscious, homemade curry sauce brimming with tender carrots, potatoes, and a subtle sweetness from grated apple and honey. The rich, coconut milk-based broth is thickened to perfection and spiced with fragrant curry powder, making it a creamy, satisfying complement to a steaming plate of fluffy rice. Quick to prepare in just over an hour, this family-friendly dish delivers all the iconic flavors of katsu curry without compromise, offering a hearty, soy-free option for comforting weeknight dinners.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 1 cup Vegetable oil
• 1 medium Onion
• 1 large Carrot
• 1 medium Potato
• 2 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Curry powder
• 2 cups Chicken broth (low-sodium)
• 0.5 cup Coconut milk
• 1 tablespoon Honey
• 0.5 grated Apple
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• 2 cups Rice

Directions

Step 1

Begin by preparing the chicken breasts. Flatten them to ensure even cooking by placing them between plastic wrap and pounding with a meat tenderizer or rolling pin until they are about 1/2 inch thick.

Step 2

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

Step 3

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 4

Dredge each chicken breast in flour, shaking off the excess, then dip in beaten eggs, ensuring they are well coated, and finally press into the panko breadcrumbs, turning to coat both sides.

Step 5

Heat vegetable oil in a large skillet over medium-high heat until it shimmers.

Step 6

Fry the chicken breasts for about 3-4 minutes on each side or until golden brown and cooked through. Transfer to a wire rack to drain any excess oil.

Step 7

For the curry, finely chop the onion; peel and slice the carrot; peel and dice the potato. Mince the garlic and grate the ginger.

Step 8

In a large saucepan, heat a tablespoon of vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 9

Add the garlic and ginger; cook for another minute until fragrant.

Step 10

Stir in the curry powder, allowing it to toast briefly, then add the chopped carrot, potato, grated apple, chicken broth, and coconut milk.

Step 11

Bring to a simmer and let cook for about 20 minutes, or until the vegetables are tender.

Step 12

Add honey for a touch of sweetness, stirring well.

Step 13

In a small bowl, mix cornstarch with water to make a slurry. Stir this into the curry to thicken the sauce, cooking for an additional 3 minutes.

Step 14

Taste and adjust seasoning if necessary.

Step 15

Cook the rice according to package instructions while the curry sauce cooks.

Step 16

Serve hot katsu curry by slicing the fried chicken and placing it over rice, then ladle the curry sauce with vegetables over the top, and enjoy.

Nutrition Facts

Serving size	(2284.3g)

Amount per serving	% Daily Value*
Calories	3881.4

Total Fat 242.6g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 136.6g
Cholesterol 662.5mg	0%
Sodium 8551.8mg	0%
Total Carbohydrate 288.7g	0%
Dietary Fiber 13.8g	0%
Total Sugars 54.1g
Protein 150.6g	0%

Vitamin D 82IU	0%
Calcium 251.3mg	0%
Iron 23.5mg	0%
Potassium 1691.6mg	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: 55.4%

Protein: 15.3%

Carbs: 29.3%