Low Carb Katsu Curry
Satisfy your comfort food cravings without breaking your low-carb lifestyle with this flavorful Low Carb Katsu Curry! This guilt-free twist on a Japanese classic features crunchy almond flour and coconut-coated chicken breasts baked to golden perfection, served with a velvety curry sauce infused with aromatic spices like curry powder, turmeric, garlic, and ginger. Paired with light, spiralized zucchini noodles, this dish is gluten-free, keto-friendly, and packed with vibrant flavors. With just 20 minutes of prep and wholesome ingredients like coconut milk and chicken broth, this recipe is the perfect balance of healthy and indulgent. Whether you're looking for a creative weeknight dinner or a meal-prep option, this low-carb katsu curry will become a new favorite in your rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup almond flour
- 0.5 cup unsweetened coconut flakes
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons curry powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 cup coconut milk
- 1 teaspoon turmeric powder
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 medium zucchini
- 1 small onion
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness of about half an inch.
In a shallow bowl, combine almond flour, unsweetened coconut flakes, half the salt, and pepper.
In another bowl, beat the egg.
Dip each chicken breast in the egg, then coat thoroughly with the almond flour mixture.
Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes until golden and fully cooked.
While the chicken is baking, prepare the curry sauce. Chop the onion finely.
In a saucepan, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
Add the ginger paste, garlic paste, curry powder, and turmeric powder. Stir until fragrant.
Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
Cook the sauce for 10-12 minutes, allowing it to thicken slightly.
For the side, spiralize two medium zucchinis to create zucchini noodles.
Serve the baked chicken cutlet on a bed of zucchini noodles and top with the hot curry sauce. Enjoy your low-carb katsu curry!
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 11991 mg | 521% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 57.8 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 419 mg | 32% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2720 mg | 58% | |
*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.
