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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!

So for two people you will need:

2 chicken breasts

200ml of gf oat milk

2 cloves of garlic, crushed

1/2 chopped chilli

baby rice

vegetable oil

For the sauce:

1 large onion, chopped

2 cloves of garlic, crushed

1 thumb sized piece of ginger, grated

1 medium carrot, peeled and chopped small

1 bunch of corriander, stalkes chopped

olive oil

2 teaspoons each of garam masala, medium curry powder and turmeric (or use a mild curry paste)

2 heaped tablespoons gluten free plain flour

2 heaped teaspoons of mango chutney

For the pickle

1 fresh red chilli, chopped

1 lemon, rind peeled

1 red onion, thinly sliced


Take the chicken breast and flatten out with a rolling pin.

  1. Place in a bowl, and pour over the gf oat milk, place a tablespoon of 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 ideally overnight in the fridge.
  2. 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. Stir in the gf flour and then the mango chutney and stir, then add 800ml of water then allow to simmer for 15 minutes.
  3. Cook the rice in the usual way.
  4. 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.
  5. 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.
  6. 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 and lemon juice and stir.
  7. Your dinner is ready to serve!!

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