I still remember the first time I had Chicken Katsu Curry at a tiny Japanese café. That golden, crispy breading, the rich, slightly sweet curry sauce—it was love at first bite.
But when I started eating gluten-free, I thought I’d never have that experience again. Turns out, I was wrong! With a few tweaks, I’ve nailed a version that’s just as good (if not better) than the original.
This gluten-free Chicken Katsu Curry is packed with bold flavors, fresh ingredients, and a crunch that’s unbelievably satisfying. Plus, it’s made with everyday ingredients you can find at any grocery store.
Whether you’re avoiding gluten by choice or necessity, this dish proves you don’t have to miss out on comfort food.
Let’s make some magic in the kitchen!
🍽️ Chef’s Tips
- Make It Dairy-Free: Use coconut oil instead of butter.
- Swap the Chicken: Try shrimp, tofu, or eggplant for a vegetarian version.
- Extra Crispy Katsu: Double-coat the chicken for an even crunchier bite.
- Mild or Spicy? Adjust the curry powder amount to control the heat.
Crispy Gluten-Free Japanese Chicken Katsu Curry
A crunchy, golden-fried chicken katsu paired with a rich, savory Japanese-style curry sauce—all made 100% gluten-free!
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
Ingredients
🛒 Ingredients
For the Curry Sauce:
- 2 tbsp avocado oil or butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp gluten-free curry powder (I like S&B)
- 1 tbsp garam masala
- 1 tbsp tomato paste
- 1 ½ cups low-sodium chicken broth
- 1 tbsp coconut aminos or gluten-free soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)
- Salt & pepper to taste
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- ½ cup gluten-free all-purpose flour
- 2 eggs, beaten
- 1 cup gluten-free panko breadcrumbs
- ½ tsp smoked paprika (for extra flavor)
- ¼ cup avocado oil (for frying)
For Serving:
- Cooked jasmine rice or cauliflower rice
- Chopped green onions
- Pickled ginger (optional)
Instructions
Instructions
Step 1: Make the Curry Sauce
- Heat avocado oil or butter in a pan over medium heat.
- Sauté onions and carrots until soft (about 5 minutes). Add garlic and ginger, cooking for another minute.
- Stir in curry powder, garam masala, and tomato paste—let it cook for 30 seconds to wake up the flavors.
- Pour in chicken broth, coconut aminos, and honey. Let it simmer for 10 minutes.
- Blend the sauce with an immersion blender (or leave it chunky if you like).
- Stir in cornstarch mixture to thicken. Adjust seasoning with salt & pepper.
Step 2: Prepare the Chicken Katsu
- Butterfly the chicken breasts and pound them to about ½-inch thickness. Season with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika.
- Dredge each chicken piece in flour, dip in eggs, then coat in panko. Press the breadcrumbs on well for a crispy crust.
- Heat avocado oil in a pan over medium heat. Fry chicken for 3-4 minutes per side until golden brown and crispy.
- Drain on a paper towel and slice into strips.
Step 3: Assemble and Serve
- Spoon curry sauce over a bed of rice.
- Place crispy chicken slices on top.
- Garnish with green onions and pickled ginger.
- Dig in and enjoy every bite!
Notes
Use fresh, high-quality curry powder for the best flavor. Serve with rice and your favorite pickled veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 540 per serving
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 105mg
