Chicken katsu curry

This is my husband's favourite takeaway meal! I tried to lighten it up, lower the carbs, and add in some extra veggies!

Ingredients

4 large chicken breasts
Salt and pepper
1 egg beaten (optional)
1/2 cup ground almonds
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1 tbsp olive oil
1/2 red onion, chopped
1 garlic clove, chopped finely
1 inch ginger, peeled and chopped finely
1/2 head of cauliflower, cut into small florets
2 large carrots, peeled and chopped
2 tbsp curry powder
1/2 tsp tumeric powder
1 tbsp soy sauce
350ml chicken stock
Salt and pepper to taste

Needed kitchenware

Item A
Item B
Item C

Instructions

Preheat oven to 180c.

For the chicken:

Use a knife to butterfly the breasts to make larger thinner pieces. Season with salt and pepper.

If using an egg wash, dredge the chicken in the egg and then the almonds. Press the almonds in to the chicken to cover fully. If not using an egg wash, just add the almonds all over, pressing in to cover.

Place chicken in oven for about 30 minutes or until fully cooked. Chop into slices.

For the sauce:

In a large pan over medium heat, add the oil, and then once hot, add the onions, garlic and ginger. Stir and cook until fragrant, a couple of minutes.

Add in the cauliflower, carrots and spices. Stir to combine.

Add the soy sauce and stock. Stir to combine, cover, and allow to simmer for about 20 minutes.

10.

Use a blender or immersion blender to purée until smooth.

11.

Serve the curry sauce with the chopped chicken.

12.

Tip

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef