Keto Katsu Curry
Indulge in the bold, irresistible flavors of Keto Katsu Curry, a low-carb twist on the beloved Japanese classic. This recipe combines crispy, golden almond-and-Parmesan-crusted chicken with a luscious, aromatic coconut curry sauce infused with garlic, ginger, and warming spices like curry powder and turmeric. Perfectly suited for a keto lifestyle, it's thickened with xanthan gum and sweetened with erythritol for a guilt-free yet flavorful dish. Ready in under an hour, this protein-packed meal is garnished with vibrant green onions and pairs beautifully with cauliflower rice or a fresh side salad. Whether you're craving comfort food or a standout dinner idea, Keto Katsu Curry delivers rich taste and satisfying textures—without breaking your carb count!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 0.25 cup coconut oil
- 1 cup coconut milk
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon erythritol sweetener
- 2 tablespoons soy sauce (keto-friendly)
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
In a shallow bowl, mix almond flour and grated Parmesan cheese together.
In another shallow bowl, beat the egg.
Dip each chicken breast into the beaten egg, then coat in the almond flour mixture, pressing it onto the chicken to adhere well.
In a large oven-safe skillet, heat coconut oil over medium heat. Once hot, add the almond-crusted chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the skillet with the chicken into the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
Meanwhile, in a saucepan over medium heat, add a tablespoon of coconut oil and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and ginger to the saucepan and sauté for an additional minute.
Stir in the curry powder, turmeric, and erythritol sweetener. Cook for a minute until the spices are fragrant.
Pour in the coconut milk, soy sauce, and salt. Bring to a simmer, then reduce heat to low.
Sprinkle the xanthan gum into the sauce, whisking constantly to avoid clumps. Simmer for 5-10 minutes until the sauce thickens.
Once the chicken is done, remove from the oven and let rest for a couple of minutes.
Slice the chicken and serve it over the curry sauce, garnished with chopped green onions.
Enjoy your Keto Katsu Curry with a simple side salad or cauliflower rice.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 8064 mg | 351% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 23.4 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 451 mg | 35% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
