Chicken Katsu Curry

with Cauliflower Rice
Low-Carb
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
Cooking time: 40 min
Cals 981 · Prot 67 · Carbs 83 · Fat 47
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Ingredients
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Chicken Katsu

Chicken breast
400 Grams
Eggs
2 Piece
Soy sauce
10 ML
Almond flour
40 Grams
Smoked paprika powder
2 Grams
Cornflakes
100 Grams
Vegetable oil
6 Tbsp

Katsu sauce

Shallots
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Turmeric powder
2 Grams
Brown sugar
5 Grams
Chicken stock cube
1 Piece
Corn starch
10 Grams
Water
250 ML
Coconut milk
200 ML
Soy sauce
10 ML

Sides

Carrot
1 Piece
Cauliflower
400 Grams
Baby spinach
40 Grams
Sesame seeds
10 Grams

Instructions

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1 Prep
Whisk the eggs in a shallow bowl with the soy sauce. Place the almond flour into a second shallow bowl and mix with the paprika. Crush the cornflakes in their bag with a rolling pin and place into a third shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot.
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2 Bread chicken
Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, coat the chicken breasts in the flour. Then dip them in the beaten eggs and finally in the cornflakes, making sure they are well coated. Chill until step 5. 
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3 Make sauce
Heat a saucepan over a medium low heat with a drizzle of oil. Once hot, add the shallots, grated carrot and garlic ginger paste and cook for 3 min. Add the curry powderturmeric, sugar and corn starch. Gradually add the measured water, a little at a time, whilst stirring. Add the coconut milk, soy sauce and stock cube. Simmer for 5 min, then remove from the heat.
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4 Make cauli rice
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. 
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5 Fry chicken
Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
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6 Serve
Toss the baby spinach with the carrot ribbons and sesame seeds. Slice the fried chicken and serve with the cauliflower ricecurry sauce and salad on the side.
Tips for fussy eaters
Use a sieve to strain the sauce or use a hand blender to blitz until smooth.
Pro tip
To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

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