The Best Ever Gluten Free Japanese Chicken Katsu Curry
I love Japanese food but Chicken Katsu is off the menu with following a gluten free diet..Here is my GF Japanese Chicken Katsu Curry recipe using my favourite GF Breadcrumbs from Orgran. This recipe is super easy and no one will know it's gluten free!
Vegetable oil, to shallow-fry
4 chicken schnitzels crumbed in Orgran Premium Crispi Breadcrumbs
500ml (2 cups) Chicken Stock
75g (1 ⁄4 cup) miso paste
1 brown onion, cut into thin rings
2 teaspoon mild curry powder
80g (1 ⁄3 cup) Kewpie Mayonnaise
1 tbs wasabi paste
450g cooked jasmine rice
2 carrots, peeled, cut into thin strips
2 cucumbers, peeled into ribbons
4 red radishes, thinly sliced
1 tbs black sesame seeds
60g (1 ⁄3 cup) pickled ginger
Pour the oil into a large heavy-based frying pan to a depth of 3cm. Heat over medium-high heat (when the oil is ready, a cube of bread will turn golden in 15 seconds). Add the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain, reserving the oil.
Meanwhile whisk the stock and miso together in a bowl or jug. Heat 1 tbs reserved oil in small saucepan. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry powder and stir for 30 seconds or until aromatic.
Stir miso mixture into the onion mixture. Bring to boil then reduce heat. Simmer for 3-5 minutes or until sauce thickens slightly.
Combine mayo and wasabi in a small bowl. Thickly slice the chicken. Divide warm rice among serving bowls. Top with chicken, curry sauce, carrot, cucumber, radish and sesame seeds. Serve with ginger and wasabi mayo.
Check out the Orgran Premium Crispi Breadcrumbs at our online store