Katsu Curry

Buckwheat & coconut breaded chicken with cashew katsu curry is a bit of a mouthful, I didn’t want to scare you off! It is however much easier to make than it sounds! I often have a big craving for a katsu curry, I love breaded chicken, (like really love it) and think the combination with curry sauce is my ultimate comfort food.

katsucurry1

RECOMMENDED*** I served it with a bulghar and quinoa mix salad, with toasted almond flakes, dried cranberries, olive oil and ground cumin.

katsucurry2

Serves 4

Cooks in Minutes

Ingredients

BREADED CHICKEN

  • 4 chicken breasts
  • 1 cup buckwheat flour
  • 1/2 cup desiccant coconut
  • 2 eggs
  • 1/2 cup coconut milk

CURRY SAUCE

  • 2 small green chillies
  • 5 curry leaves
  • 2 garlic cloves
  • tsp tumeric
  • tsp coriander seeds/or ground
  • tsp cumin seeds
  • tsp mustard seeds
  • 1/2 tsp curry powder
  • 1 can coconut milk
  • 1/2 jar cashew butter (about 90g)


Method

  1. Prepare your chicken, whisk the eggs and milk in a large bowl-using a fork make some holes in The chicken breast and let sit in the egg mix for 30 minutes or overnight (in the fridge).
  2. Using a zip lock bag pour in the buckwheat and coconut with a pinch of salt.
  3. One breast at a time place in the bag and press hard until it is completely covered and ready for baking.
  4. Place on a wire rack.
  5. Cook at 200ºC for roughly 30-40 minutes until golden and fully cooked,turning over during cooking.

SAUCE

  1. Heat up a little oil in a large saucepan (I used coconut oil).
  2. Add in the garlic, chillies and cook for 3-5 minutes until browned.
  3. Add in your spices and stirring to toast the seeds and release the flavours (2 min).
  4. Add in the coconut milk let it come to boil and then lowering the heat let simmer for 15 minutes.
  5. It should be green in colour – just incase your getting scared!
  6. Remove from heat, add in your cashew butter, using a hand blender blitz the sauce until completely smooth.
  7. Return to hob, and let come to boil once more stirring to make sure the bottom doesn’t burn, it should get thick during this process and be a nice creamy curry! Remove and serve!

← Quick Cashew Chicken & Broccoli Bake

Pecan Spiced Pancakes →

By continuing to use the site, you agree to the use of cookies. more information

Accept