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Chicken Katsu Curry | Raising Sugar Free Kids - a quick, easy, affordable and super tasty homemade version of chicken katsu curry. Sugar free, gluten free, low carb, with vegan and Paleo options. #sugarfree #glutenfree #lowcarb
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Chicken Katsu Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A quick, easy, affordable and super tasty homemade version of chicken katsu curry. No faffing around with 3 bowls of flour, eggs and breadcrumbs for the chicken, and a curry sauce that is too delicious not to make a triple batch to keep on hand for emergency dinners! Gluten free and low carb with veggie/vegan and Paleo options.

Course: Autumn, Dinner, Entertaining, Fall, Gluten Free, Low Carb, Main Course, Sauce, Spring, Sugar Free, Summer, Winter
Servings: 4 servings
Author: Raising Sugar Free Kids
Ingredients
For the curry sauce:
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 4 cloves of garlic, minced
  • thumb-sized piece of fresh ginger, grated
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon rice syrup or 1-2 drops stevia
  • 1 tablespoon tamari (use coconut aminos for Paleo)
  • 500 ml stock
  • 1 bay leaf
  • 1 teaspoon coconut flour (or use 1-2 tablespoons of plain flour or cornflour/cornstarch)
For the chicken:
  • 2 large free-range chicken breasts (or 4 small)
  • 1 tablespoon olive oil
  • large handful of ground almonds (or Panko breadcrumbs)
To serve:
  • 1 small cucumber, finely sliced
  • 1 small carrot, finely sliced
  • juice of 1/2 lime
  • 1 teaspoon tamari
  • handful roughly chopped coriander leaves
  • cooked Basmati rice (or use cauli-rice or cooked quinoa)
Instructions

  1. For the sauce: gently fry the onion and carrots in coconut or olive oil (about 1 tablespoon) over medium heat until softened (about 5 minutes). Add the garlic and ginger and fry for 1 more minute, then add all of the other ingredients except the coconut flour. Bring to the boil, then simmer for 25-30 mins, until everything is soft. Whisk in the coconut flour and simmer for another 1-2 minutes until thickened, then take off the heat and blitz with a hand blender or in a food processor until smooth.

  2. While the sauce is simmering, preheat the oven to 220C/425F/gas 7. Brush the chicken breasts with the olive oil and roll in the ground almonds, pressing the chicken into them so they coat it. Bake in the oven for 20 mins, or until the almond coating is golden and the chicken is cooked through (a meat thermometer inserted into the thickest part of the breast should read 75C/170F.

  3. Slice the chicken and serve over the cooked rice alongside a salad made by mixing all the remaining ingredients. Pour the curry sauce over the chicken (be generous). Serve straightaway.