Low-Carb Chicken Katsu Curry

with Cauliflower Rice

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Instructions

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1 Prep

Whisk the eggs in a shallow bowl with the soy sauce. Place the almond flour into a shallow bowl and mix with the paprika. Crush the cornflakes in their bag with a rolling pin and place into another 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 the rolling pin, bash the chicken breasts until almost halved in thickness. One by one, place the chicken breasts in the flour, coating both sides. 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 four. Mix. 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 the oil in a second frying pan over medium-high heat. Add the chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Place on a plate lined with kitchen towel to remove excess oil.

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6 Serve

Mix 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.

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!

Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.

Cooking Time: 40 min

Equipment Required: Rolling pin

Cals 981 · Prot 67 · Carbs 83 · Fat 47

Ingredients

Number of people

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

Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.

Cooking Time: 40 min

Equipment Required: Rolling pin

Cals 981 · Prot 67 · Carbs 83 · Fat 47

Instructions

photo

1 Prep

Whisk the eggs in a shallow bowl with the soy sauce. Place the almond flour into a shallow bowl and mix with the paprika. Crush the cornflakes in their bag with a rolling pin and place into another 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.

photo

2 Bread chicken

Wrap the chicken breasts in cling film and place them on a chopping board. Using the rolling pin, bash the chicken breasts until almost halved in thickness. One by one, place the chicken breasts in the flour, coating both sides. Then dip them in the beaten eggs and finally in the cornflakes, making sure they are well coated. Chill until step 5. 

photo

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 four. Mix. 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.

photo

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. 

photo

5 Fry chicken

Meanwhile, heat the oil in a second frying pan over medium-high heat. Add the chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Place on a plate lined with kitchen towel to remove excess oil.

photo

6 Serve

Mix 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.

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!

Ingredients

Number of people

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
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