My gluten free Katsu curry recipe was inspired by my first ever trip to Wagamama yeeeeears ago. Sadly, I can’t eat gluten anymore, so I thought it was time to make my own version – gluten free, low FODMAP and dairy free!
Wow, it’s been nearly 4 years since I first posted my gluten free Katsu curry recipe on the blog. So in 2018, I thought it was time for an update!
I’ve dedicated my blog to recreating all of the many, many things I can no longer eat because of those pesky food intolerances.
One of the first ever recipes I recreated at home was this gluten Katsu curry recipe. Now, I actually managed to get the recipe right first time round all those years ago, so this update was mostly so just I could replace the old, terrible photos!
I hope you’ll agree that they look much better now!
One major difference from back in 2014 is that my gluten free Katsu curry recipe now includes how to make your own breaded Katsu chicken. Hooray!
Of course, traditionally, Katsu chicken is made using Panko breadcrumbs, but there really isn’t a gluten free equivalent that matches up.
So instead, I’d recommend picking up some gluten free breadcrumbs from the supermarket, or failing that, just whizz some gluten free bread in a food processor until fine.
All you need to is crispy, golden breaded chicken breast and you’re already half-way to a damn good Katsu.
My biggest cheat (and I’ll forgive you for doing so) is picking up some gluten free breaded chicken from the supermarket instead of making your own from scratch. *gasp*
As someone who has to make literally every meal from scratch every day, I know only too well how far a little convenience can go in the kitchen.
Then, all you have to make is the sauce, your rice and you’re done. But obviously my breaded chicken is so much better than what you’ll find in the supermarket (I’m not biased, I swear) but I’ll leave it down to you to decide what you’d prefer!
So here’s my new and improved gluten free Katsu curry recipe. It’s low FODMAP and dairy free too, of course! Here’s the link to my low FODMAP curry powder recipe for those following the low FODMAP diet too.
My Gluten Free Katsu Curry Recipe (low FODMAP, dairy free)
For the breaded chicken
- 2 chicken breasts
- 100 g gluten free breadcrumbs
- 50 g gluten free plain flour
- 1 egg
For the Katsu sauce
- Garlic infused olive oil
- 2 medium carrots sliced, peeled or spiralised
- 2 tablespoons gluten free plain flour
- 4 teaspoons mild curry powder if you're low FODMAP, see my curry powder link above this recipe
- 600 ml chicken stock ensure your stock is low FODMAP if needed
- 4 teaspoons gluten free soy sauce
- 2 bay leaves
- 1 teaspoon garam masala ensure low FODMAP if needed
- Jasmine rice
- Fresh chives
Pre-heat your oven to 200c.
Take your chicken and roll it in a bowl of gluten free plain flour until lightly dusted.
Then roll it in a bowl of beaten egg.
Then finally, roll it in breadcrumbs.
Heat garlic-infused olive oil in your frying pan, ensuring there's enough oil to lightly cover the entire saucepan.
Shallow fry the breaded chicken until slightly golden and place into the oven for 12-15 minutes.
To create the Katsu sauce, heat garlic infused olive oil in a saucepan or wok.
Add your carrots (chopped however you wish) and fry over a low to medium heat until slightly softened.
Add and stir in the gluten free plain flour, curry powder and cook for 1 minute.
Gradually stir in the chicken stock until combined.
Add the gluten free soy sauce and bay leaves. Slowly bring to the boil.
Turn down the heat and simmer for 20 minutes or until the sauce has thickened but is still of pouring consistency. (Basically, the consistency you want your sauce to be!)
Stir in the garam masala.
Take off the heat and remove the bay leaves. (You can also remove the carrots if you wish by pouring the sauce through a sieve - have them on the side though, they taste good).
Serve up your chicken alongside a pile of jasmine rice and pour your sauce over the top. I also like to add some fresh chives and a few leaves.
Thanks so much for checking out my gluten free Katsu curry recipe! It’s been one of our favourites for so many years now and I hope it is for you too!
Thanks for reading,
Oh and don’t forget to pin this for later!