Gluten Free Chicken Katsu Curry
Perfectly crispy, gluten-free chicken paired with our rich, aromatic cats curry sauce. Ever since visiting Japan this has been on my to do list! Albeit it has been a few years but the wait was worth it. Serious droooools!
Enjoy!
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Breast
Servings: 2
Ingredients
½ cup Buckwheat Flour
1 Free-Range Egg, whisked
½ cup Almond Meal
1 x Free-Range Chicken Breast, halved horizontallyinto schnitzel thickness
Extra Virgin Olive Oil, drizzled
½ Onion, finely diced
1 Carrot, diced
1 cm Ginger, minced
2 cups Bone Broth or Vegetable Stock
1 Potato, diced
2 tsp Coconut Sugar
1 ½ tsp Curry Powder
¼ tsp Paprika
¼ tsp Ground Turmeric
Salt & Pepper, to taste
Serving Suggestions
Rice, lime wedges and stir fry seasonal vegetables like broccolini, capsicum, beans, snow peas.
Method
Place buckwheat flour, egg, and almond meal in three separate bowls.
2. Coat each piece of chicken in flour, dip in egg and crumb in almond meal.
3. Heat a frying pan on a medium heat and generously drizzle oil.
4. Add chicken and cook until golden each side and cooked through, add additional oil when flipping for an extra golden crumb.
5. Meanwhile, heat a separate saucepan and drizzle with oil.
6. Add onion to saucepan and cook until softened.
7. Add carrot and ginger, cooking for a further 2 minutes.
8. Add bone broth, potato, coconut sugar, curry powder, paprika, turmeric, salt and pepper to saucepan. Bring to a boil and reduce to a simmer. Allow to simmer and cook until potato can be pierced with a fork and liquid has reduced.
9. Serve rice topped with curry, sliced golden chicken, lime and seasonal vegetables.