Katsu Curry

Prep Time:

Cook Time:

Serves:

CURRY SAUCE makes 4 portions.

KATSU CHICKEN makes 4 portions.

Level:

About the Recipe

CURRY SAUCE:

3 tsp Curry Blend

25g Shallot, finely chopped

25g Tomatoes, roughly chopped

4 Garlic Cloves, crushed

1 inch Ginger, crushed

250ml Water (or stock if you prefer)

25g Butter/Cooking Coconut Oil

Salt to taste

Each portion contains:

337 Calories

4g Carbs

47g Protein

15g Fat

KATSU CHICKEN:

4 medium Chicken Breasts

2 tbsp Coconut Cooking Oil

1 tsp Curry Blend

30g Coconut Flour

30g Ground Almonds/Milled Linseed

70g Cauliflower, grated

1 Egg, beaten

Each portion contains:

337 calories

4g Carbs

47g Protein

15g Fat

Curry Sauce

1 On a medium to low heat, soften the shallots in the oil. Do not allow them to go brown.
2 After about 5 minutes add the garlic and ginger 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 for a further 3 minutes.
5 Add the water (or stock) 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 the other half of the curry blend in a second bowl, the grated cauliflower and ground almonds in a third bowl.
2 Take each chicken breast and place in the coconut flour first, egg mix second and cauliflower mix third.
3 Heat the oil in a frying pan and shallow fry the chicken on a low heat as you want to cook the crust and chicken breast evenly. This will take about 15 minutes, depending on the thickness of the chicken.
4 Once the chicken is cooked, warm the sauce you prepared earlier. Place the chicken on the plate and pour the sauce over the top.