Looking for a comforting, flavorful meal that doesn’t compromise your health goals? This Healthy Chicken Katsu Curry has everything you love about the classic Japanese dish — crispy breaded chicken cutlets, a rich curry sauce, and satisfying rice — but it’s made with wholesome, clean ingredients. Plus, it’s paleo, gluten-free, and can be made dairy-free too!
What Is Chicken Katsu Curry?
Chicken Katsu Curry is a beloved Japanese comfort food, typically made with deep-fried breaded chicken cutlets (katsu), served with Japanese curry and rice. The curry is sweet, mild, and packed with flavor — and when poured over crispy chicken and fluffy rice, it becomes a soul-satisfying meal.
This healthier version skips the deep-fryer and uses nutrient-dense ingredients, while keeping all the traditional flavor and crunch. Let’s dive into how to make it!
Why You’ll Love This Recipe
- Baked, not fried = less oil, less mess
- Paleo- and gluten-free-friendly
- Kid-approved flavor with just the right touch of spice
- Can be made ahead and reheated
- The curry sauce is packed with veggies and natural sweetness
Ingredients You’ll Need
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- 1/4 cup arrowroot powder or cornstarch
- 2 eggs
- 3/4 cup almond flour
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil or cooking spray for baking
For the Curry Sauce:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 carrots, chopped
- 1 small apple, grated
- 1 small potato, peeled and diced
- 1 tablespoon curry powder
- 2 cups chicken broth
- 2 tablespoons coconut aminos or low-sodium soy sauce
- Salt and pepper to taste
How to Make Healthy Chicken Katsu Curry
Step 1: Make the Curry Sauce
In a large saucepan, heat coconut oil and sauté the onion until soft. Add garlic and ginger, cooking until fragrant. Stir in carrots, grated apple, and potatoes. Sprinkle curry powder and cook for another minute. Pour in chicken broth and soy sauce, bring to a boil, then reduce heat and simmer for 20 minutes until veggies are soft.
Use an immersion blender (or transfer to a regular blender) and blend the sauce until smooth. Set aside and keep warm.
Step 2: Bake the Chicken Katsu
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and grease lightly.
Pound chicken breasts until evenly thick. Season with salt and pepper.
Set up a breading station: one bowl with arrowroot powder, one with whisked eggs, one with almond flour mixed with paprika and more salt.
Dredge each piece of chicken in arrowroot, then dip in egg, then coat in almond flour. Place on the baking sheet.
Bake for 15 minutes, then switch to broil for 5–8 minutes, or until golden and crisp.
Step 3: Assemble Your Bowl
Slice chicken into strips. Serve over steamed white rice or cauliflower rice. Ladle warm curry sauce on top and garnish with fresh herbs, sesame seeds, or shredded veggies.
Tips & Variations
- Low-carb option: Serve with cauliflower rice.
- Make ahead: Curry sauce keeps in the fridge for 3–4 days and freezes well.
- Extra crunch: Add a sprinkle of crushed grain-free crackers or toasted nuts over the chicken before serving.
- Vegetarian version: Swap the chicken for breaded tofu or roasted eggplant slices.
Final Thoughts
This Healthy Chicken Katsu Curry is proof that comfort food doesn’t have to be heavy. With simple swaps and clean ingredients, you get all the bold flavor of the traditional dish, minus the guilt. Perfect for cozy nights, meal prep, or impressing your dinner guests!
Happy cooking!