Katsu Chicken Curry
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
(this is if using water, not stock)
Katsu chicken makes 4 portions - each portion contains:
337 Calories / 4g Carbs / 47g Protein / 15g Fat
25g Butter or Cooking Coconut Oil
25g Shallot, finely chopped
4 Garlic Cloves, crushed
1 inch Ginger, crushed
25g Tomatoes, roughly chopped
3 tsp Curry Blend
250ml Water or Stock
Salt to taste
1 tsp Curry Blend
30g Coconut Flour
1 Large Egg
70g Cauliflower, grated / riced (we use a food processor)
30g Ground Almonds or Milled Linseed
4 Medium (approx 500-600g total) Chicken Breats, sliced horizontally to make them thinner (or use Chicken Steaks)
30ml (2 tbsp) Oil of choice - we use Cooking Coconut Oil (this is has no flavour)
On a medium to low heat, soften the shallots in the oil - don't allow them to go brown.
After around 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 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.
Take each chicken breast / steak and place in each mixture: first - coconut flour, second - beaten egg, third - cauliflower & almonds.
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.
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.