Soy-Free Katsu Curry Rice

Take your taste buds on a flavorful journey with this Soy-Free Katsu Curry Rice, a comforting twist on the Japanese classic made without soy-based ingredients. This easy-to-make dish combines golden, crispy chicken cutlets coated in panko breadcrumbs with a rich and aromatic curry sauce made from a blend of tender carrots, potatoes, grated apple, and creamy coconut milk. A sprinkle of curry powder and a touch of honey bring the perfect balance of warmth and subtle sweetness, while the absence of soy makes it perfect for those with dietary restrictions. Served over a bed of fluffy white rice and garnished with vibrant green onions, this hearty meal is ready in under an hour and is packed with wholesome, savory goodness. Perfect for a comforting family dinner or an impressive meal to share, this soy-free katsu curry is a must-try for lovers of flavorful homemade cuisine.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast fillets
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Flour
• 1 large Egg
• 1 cup Panko breadcrumbs
• 1 cup Vegetable oil
• 1 large Carrot
• 1 medium Potato
• 1 large Onion
• 2 cloves Garlic cloves
• 2 tablespoons Curry powder
• 3 cups Chicken stock
• 0.5 cup Coconut milk
• 1 medium Apple
• 1 tablespoon Honey
• 1 tablespoon Cornstarch
• 4 cups Cooked white rice
• 2 tablespoons Green onions, chopped

Directions

Step 1

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

Step 2

Dredge each chicken piece in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs.

Step 3

Heat the vegetable oil in a large frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 4

In another pot, add 1 tablespoon of oil. Add chopped onions and sauté until translucent, about 3 minutes.

Step 5

Add minced garlic and cook for an additional minute. Stir in diced carrots and potatoes.

Step 6

Sprinkle curry powder over the vegetables and stir to coat evenly.

Step 7

Pour in chicken stock and bring the mixture to a simmer. Cook for about 15 minutes or until vegetables are tender.

Step 8

Grate the apple and add it to the curry along with honey and coconut milk.

Step 9

Dissolve cornstarch in a little water and stir into the curry to thicken. Simmer for an additional 5 minutes.

Step 10

Serve the curry alongside the crispy chicken cutlets over a bed of cooked white rice.

Step 11

Garnish with chopped green onions and enjoy your soy-free katsu curry rice!

Nutrition Facts

Serving size	(3249.9g)

Amount per serving	% Daily Value*
Calories	4553.7

Total Fat 253.0g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 138.9g
Cholesterol 566.3mg	0%
Sodium 9376.4mg	0%
Total Carbohydrate 393.7g	0%
Dietary Fiber 17.8g	0%
Total Sugars 69.4g
Protein 190.9g	0%

Vitamin D 53.8IU	0%
Calcium 327.0mg	0%
Iron 31.0mg	0%
Potassium 2544.8mg	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: 49.3%

Protein: 16.5%

Carbs: 34.1%