Chicken Katsu Curry

with Cauliflower Rice
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
1,203 Reviews
Cals 982 · Prot 73 · Carbs 84 · Fat 41
Low-Carb
Try Hello Chef Now
40 min
Chicken Katsu Curry with Cauliflower Rice
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
1,203 Reviews
Cals 982 · Prot 73 · Carbs 84 · Fat 41
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken Katsu
Chicken breast
400 Grams
Eggs 5*
2 Piece
Soy sauce 9*
10 ML
Almond flour 2*
40 Grams
Smoked paprika powder
2 Grams
Cornflakes 11*
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 4*5*9*15*
1 Piece
Corn starch
10 Grams
Water
250 ML
Coconut milk
200 ML
Soy sauce 9*
10 ML
Sides
Carrot
1 Piece
Cauliflower
400 Grams
Baby spinach
40 Grams
Sesame seeds 3*
10 Grams

Allergens

*5 Eggs, *9 Soya, *2 Tree Nuts, *11 Gluten, *4 Milk, *15 Celery, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Bread chicken

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.
Make sauce

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 powder, turmeric, 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.
Make cauli rice

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.
Fry chicken

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.
Serve

6 Serve

Toss the baby spinach with the carrot ribbons and sesame seeds. Slice the fried chicken and serve with the cauliflower rice, curry sauce and salad on the side.
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