Learn how to make Healthy Chicken Katsu from scratch with this paleo and gluten-free spin on the traditional Japanese curry recipe. A hearty, mildly spicy chicken dinner that can be served with rice or low carb with cauliflower rice.
Heat the coconut oil in a large frying pan over medium heat, once it begins to shimmer, add the onion and cook until softened, approx. 5 minutes. Add the garlic and ginger during the last minute.
Add the grated vegetables and apple, along with the curry powder and fry for 2 minutes while stirring constantly.
Pour in the stock and soy sauce, then leave to simmer for 20 minutes over low heat.
Blitz the sauce either with an immersion blender, or in a proper blender until smooth, and season to taste. This is a key point for Japanese curries, they are generally always served blended smooth.
While the curry is cooking, start with the chicken. Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper and spray with a bit of oil.
Slice chicken breasts in half lengthwise. Smack each piece a couple times with the bottom of a frying pan to flatten them a bit. I would advise putting a layer of cling wrap on top of the chicken first. This helps us give the chicken a surface that’s easier to bread, as well as relieve a bit of stress.
Prepare three large bowls / stations: one with cornstarch, one with beaten eggs, and one with almond flour, salt and paprika, mixed together.
Place all breasts in cornstarch and toss until they're all well covered.
Then one by one, dip each piece into the eggs, then the almond flour mixture. Press down so it sticks and make a thick layer. Wash your hands between each piece so the mixture doesn’t clump.
Place the coated piece on a prepared baking sheet and repeat with the remaining pieces.
Bake for 15 minutes on the middle rack of your oven (or until it reaches between 150-155°F), then move the baking sheet closer to the top element and broil for 5-8 minutes (depending on your oven, by now you should have hit the minimum 165°F for chicken) or until it's lightly golden. It won't get as golden as a fried chicken schnitzel, it's normal.
Let the chicken cool a bit and slice into thick pieces.
Arrange some rice onto 4 plates, pour curry sauce over one half of the plates and top with breaded chicken in the middle.
Healthy Chicken Katsu Curry https://www.notenoughcinnamon.com/healthy-chicken-katsu-curry/