Dairy Free Chicken Katsu Curry
Japanese comfort food doesn't get much more satisfying than a crispy, golden chicken cutlet laid over fluffy jasmine rice and blanketed in a rich, fragrant curry sauce. The beauty of this version is that it skips dairy entirely without sacrificing a single bit of that deep, warming flavor — no butter, no cream, nothing to swap out or second-guess. The curry sauce gets its body from a flour-and-broth roux built with olive oil, and a grated apple stirred in adds a subtle natural sweetness that makes the whole thing taste like it simmered all afternoon. Each chicken breast is pounded thin, dredged through flour, egg, and panko, then pan-fried until the crust is shatteringly crisp and a deep, burnished gold. A drizzle of tonkatsu sauce over the top ties everything together with a savory, slightly tangy finish. This recipe serves four, making it a genuinely weeknight-friendly dinner that still feels like a proper restaurant-style meal at home.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups jasmine rice
- 3 cups water
For the katsu
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- ½ cup neutral oil (such as canola or vegetable oil), for frying
For the curry sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into ½-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp all-purpose flour
- 2 tbsp curry powder
- 2 ½ cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 medium apple, peeled and grated
For serving
- 2 tbsp tonkatsu sauce
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, make the curry sauce. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
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