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Katsu Chicken Curry (Gluten and Dairy Free)

I love a curry, and after watching Jamie and Jimmie’s Friday Night and salivating at the tv screen i thought there has to be a way of making this dairy and gluten free – (and corn free too due to my elimination diet) so here is my version and boy was it good and well worth it!! So thought i would share it!

This recipe is for two people so you may want to multiply it for more of you.

KATSU CHICKEN CURRY – DAIRY AND GLUTEN FREE

I love a curry, and after watching Jamie and Jimmie’s Friday Night and salivating at the tv screen i thought there has to be a way of making this dairy and gluten free – (and corn free too due to my elimination diet) so here is my version and boy was it good and well worth it!! So thought i would share it!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian, Thai
Keyword: GLUTEN AND DAIRY FREE KATSU CHICKEN CURRY, GLUTEN FREE KATSU CHICKEN CURRY
Servings: 2 people
Calories: 1kcal
Author: claireskitchen

Ingredients

  • FOR THE MARINADE
  • 200ml gluten free oat milk
  • 2 tbsp lemon juice
  • 2 cloves garlic crushed
  • FOR THE SAUCE
  • 1/2 chopped chilli
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb sized piece of ginger, grated
  • 1 medium carrot, peeled and chopped small
  • 1 small bunch corriander, stalkes chopped
  • 2 teaspoons each of garam masala, medium curry powder and turmeric (or use a mild curry paste)
  • 2 teaspoons of mild curry paste
  • 2 tbsp gluten free plain flour
  • 2 tsp mango chutney
  • OTHER
  • 2 chicken breasts
  • sunflower oil or rapeseed
  • 3 tbsp baby rice or rice breadcrumbs
  • FOR THE SALAD
  • 1/3 fresh red chilli, seeds removed chopped
  • 1 lemon rind peeled and thinly chopped
  • 1 small red onion, thinly sliced
  • 1 carrot peeled and peeled with peeler into thin strips
  • squeeze of lemon juice
  • handful of coriander leaves

Instructions

  • Take the chicken breast and flatten out with a rolling pin.  You want to put the chicken in between 2 pieces of cling film or baking parchment first before bashing the chicken.  This makes this a lot cleaner.  
  • Place in a bowl, and pour over the gluten free oat milk, place in the lemon juice and stir. Add the curry powder, a pinch of salt and the crushed garlic. Ideally marinade for a minimum of 2 hours or even better overnight in the fridge but i have used straight away. 
  • For the sauce, peel and chop the onion. Fry in some sunflower oil, with the crushed garlic, chopped ginger, half a chopped chilli, and chopped carrot, and the finely chopped coriander stalks (reserving the leaves).  Saute the mixture for 10-15 minutes. Add in the garam masala, medium curry powder and turmeric and stir around to combine and add the curry paste (i use mild here) but this will still give it a punch with the other ingredients if you like it mild add to taste.  Allow this to cook for a minute or two but without burning you will need to keep string.  Stir in the gf flour and then the mango chutney and stir, then add 800ml of water then allow to simmer for 15 minutes.   It will look watery but it will thicken up. 
  • Cook the rice in the usual way. 
  • While this is happening pour some baby rice onto a plate and then take your chicken and remove from the marinade and place in the baby rice so that it sticks and coats the chicken, turn over and do the same on the over side. Heat a frying pan with some oil and then place the chicken into the oil and fry on a gentle heat and allow to cook for 5-6 minutes each side which should give it as nice colour and try not to touch and turn so you do not knock off the coating. Ensure the chicken is cooked through and allow to rest before serving. 
  • You can make the pickle by peeling the carrot with the vegetable peeler into thin strips. Cut the lemon rind with the vegetable peeler and then cut it finely with a knife and add it to the bowl. Add fine slices of red chilli, red onion and lemon juice and corriander leaves and stir. 
  • Your dinner is ready to serve!!

Here is a few suggestions you might find helpful. I love these oven ware dishes and use these a lot. Having a handy lid is brilliant for when you have made things in advance or for keeping left overs. They are brilliant to clean to and dishwasher safe.

I also have Anolon pans and i can really rate these! I have had some of my pans for over 20 years and considering i use then a lot!! (like every day, this is hard core use!) They are great at keeping things warm at the table too, as well as looking stylish) The metal handles on the frying pans means they can go in the oven which is great for steaks meat dishes, fish, grilling, as well as omelettes etc.

I recently bought a saute pan from Eaziglide, i was recommend this whilst i was on a shopping trip, i was looking at Le Creuset and this was a comparison but cheaper. I am so impressed with this pan, i had to give it a shout out!! Amazing non stick, you can use metal implements with this and can go in the oven and put this in the dishwasher too. I will be buying more, these pans are incredible!!

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