Chicken Katsu Curry

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Chicken Katsu Curry with rice and vegetables

There’s a certain restaurant that sells Chicken Katsu Curry and it always seems quite popular. I have to admit before I made it at home, I had never eaten it in a restaurant. The only reason is I have a gluten intolerance and I have never seen a gluten free version of this meal. (Please forgive me if I’m wrong). Now there is a gluten free version of this dinner and I have the pleasure in sharing the recipe with you.

Serves 4

Chicken Katsu Curry with rice and vegetables

Equipment

  • Sharp knife
  • Chopping board
  • Peeler
  • Bowls x 3
  • Frying pan
  • Plastic brush
  • Nutribullet or blender
  • Stirring spoon
  • Teaspoon
  • Small saucepan

Ingredient for the sauce

  • Spring onions x 1 bunch
  • Garlic x 2 cloves
  • Fresh ginger x 1 inch
  • Mild, medium or hot curry powder x 1 tsp
  • Coriander x 1 handful
  • Coconut milk x 400ml
  • Salt and pepper to taste
  • Oil for the pan

Method for the sauce

  • Peel and chop the ginger and garlic.
  • Top and tail the spring onions and cut them into half centimetre pieces.
  • Put the frying pan on a high heat and add oil to the base of the pan.
  • Spread the oil across the base of the pan with the plastic brush.
  • When the pan is hot, add the spring onions, garlic and ginger.
  • Fry these ingredients until they soften.
  • It should take about 5 minutes for the ingredients to soften depending on your hob.
  • Sprinkle over the curry powder and continue to fry for a further minute or so.
  • Pour over the coconut milk and bring to the boil.
  • Roughly tear up the coriander with your hands and add to the pan.
  • Let the coriander wilt down and then add salt and pepper to taste.
  • Stir all of these ingredients together and set aside.
  • Leave the sauce to cool and then blend it in the nutribullet or blender.

Ingredients for the chicken

  • Chicken breasts x 4
  • Eggs x 2
  • Brown rice flour or cornflour x 125g
  • Ground flax seed or bread crumbs x 125 g

Method for the chicken

  • Preheat the oven to 180°C or gas mark 4.
  • Pour the ground flax seeds in a bowl and then pour the brown rice flour into a different bowl.
  • Crack the eggs into another bowl and then scramble them.
  • Now dip a chicken breast or nugget into the flour, then dip it into the egg and finally into the ground flax seed or bread crumbs.
  • Repeat this process until all the mixture has been used.
  • You may need more or less ground flax seed, brown rice flour or egg.
  • If you need less, remember to throw any leftovers away as it will have raw turkey on it.
  • Place the chicken breasts on a baking tray and put into the oven for about 25 – 30 minutes.
  • Once the chicken is golden brown remove from the oven.
  • Heat the curry sauce on the hob in the small pan.
  • You could serve this dish with rice and vegetables of your choice.
  • Then enjoy.
Chicken Katsu Curry with rice and vegetables

Chicken Katsu Curry was gratefully received by my little family. It was a fairly easy meal to construct and it was demolished by my hungry husband and son. They really enjoyed this dish and so did I. It made a delicious Saturday night ‘Fake Takeaway’ but it can be eaten any night of the week. The sauce is freezable so if you are in a rush you could make this part during the week and freeze it. However you decide to eat this dish, as always, enjoy.

Do you love certain meals from restaurants and if so which ones do you enjoy? Let me know in the comments below and please don’t forget to like, comment and follow me. Thank you. xxx