Gluten Free Katsu Chicken Curry
Servings Prep Time
2people 10 minutes
Cook Time
20minutes
Servings Prep Time
2people 10 minutes
Cook Time
20minutes
Instructions
  1. Put the water on to boil for the rice
  2. Chop and sweat the onions
  3. When the onion is cooked add the curry powder and chicken stock and bring to the boil.
  4. Add the soy sauce and mirin and reduce the heat to low, leave to simmer for 10 minutes
  5. Add the rice to the boiling water, follow the instructions on the packet, its usually around 15 minutes to cook
  6. Dust the chicken breast in flour
  7. Beat the eggs in a bowl, put the breadcrumbs in a separate bowl
  8. Dip the chicken breasts in the egg and then the breadcrumbs.
  9. Heat a frying pan over a medium heat and fry the chicken until crisp and golden
  10. Mix the cornflour with 3 tbsp of water and stir into the sauce to thicken it, bring to the boil for about 2 minutes and turn off the heat. Add salt and pepper to taste.
  11. Cut the chicken into bite size pieces and serve over the rice. Ladle over your curry sauce and you’re done.
Recipe Notes

The soy sauce needs to be Tamari Soy Sauce as normal soy sauce contains gluten.

Instead of breadcrumbs I did once use gluten free cornflakes, they worked well and kept their Panko-style crunch. If you’re in a rush Marks & Spencer do a lovely gluten free breaded chicken!