Katsu Chicken Curry
You'll also find this recipe on page 90 of the Keto & Spice Cookbook.
Katsu Chicken Curry
Main / Chicken / Sauce
Keto Fitness Club
The curry sauce in this recipe is a great quick sauce to keep in the fridge for those emergency dinners - just pair with a protein and a selection of low carb veggies!
Curry Sauce makes 4 portions - each portion contains:
67 Calories / 3g Carbs / 1g Protein / 6g Fat
(macros are based on using water, not stock)
Katsu chicken makes 4 portions - each portion contains:
337 Calories / 4g Carbs / 47g Protein / 15g Fat
25g Butter / Cooking Coconut Oil (this has no taste or scent)
25g Shallots, finely chopped
1 inch Ginger, crushed
4 Garlic Cloves, crushed
25g Tomatoes, roughly chopped
3 tsp Keto & Spice Curry Blend (or other curry powder of your choice)
250ml Water (this can also be stock)
Salt to taste
30g Coconut Flour
30g Ground Almonds / Milled Linseed (or other milled nuts / seeds of your choice)
70g Cauliflower, grated (use a food processor)
1 tsp Keto & Spice Curry Blend (or other mild curry powder)
4 Medium (approx. 500-600g total raw weight) Chicken Breasts
30ml Oil of your choice - we use Cooking Coconut Oil (this is unflavoured)
On a medium to low heat, soften the shallots in the oil - don't allow them to go brown.
After approximately 5 minutes, add the ginger and garlic and cook for 2 minutes, stirring continuously.
Add the tomatoes and cook out for 5 minutes until most of the moisture disappears.
Add the curry blend and cook out for a further 3 minutes.
Add the water or stock of your choice and mix through. It will naturally thicken but should still be quite a thin consistency.
Add salt to taste after 5 minutes of simmering and set aside.
Place the coconut flour & half the curry blend in one bowl, the egg plus the other half of the curry blend in a second bowl, and the cauliflower rice & ground almonds in a third.
Take each chicken breast and place in each mixture: first - coconut flour, second - beaten egg, third - cauliflower & almonds.
Add the oil of choice to a frying pan and begin to shallow-fry the chicken on a low heat as you want to cook the crust and the chicken breast equally. This will take around 15 minutes depending on the thickness of the chicken.
Once the chicken is cooked, warm the sauce you prepared earlier, present the chicken on a plate and pour the sauce on top.
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