Directions

Curry Sauce

1. On a medium to low heat, soften the shallots in the oil - don't allow them to go brown.

2. After around 5 minutes, add the ginger and garlic and cook for 2 minutes, stirring continuously.

3. Add the tomatoes and cook out for 5 minutes until most of the moisture disappears. 

4. Add the curry blend and cook out for a further 3 minutes.

5. Add the water or stock of your choice and mix through. It will naturally thicken but should still be quite a thin consistency.

6. Add salt to taste after 5 minutes of simmering and set aside.

Katsu Chicken

1. Place the coconut flour and half the curry blend in one bowl, the egg and remaining curry blend in a second bowl, and the cauliflower rice & ground almonds in a third.

2. Take each chicken breast / steak and place in each mixture: first - coconut flour, second - beaten egg, third - cauliflower & almonds.

3. Add the oil to a frying pan and begin to shallow-fry the chicken on a low heat as you want to cook the crust and chicken breast equally.

4. 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 over the top.