Keto Recipe: Chicken Katsu Curry with Cauliflower and Edamame spiced rice

Chicken Katsu Curry with Cauliflower and Edamame spiced rice

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  1. Recipe:



    Dice and fry half an onion till translucent.

    Add a tablespoon of minced garlic, and teaspoon of minced ginger.

    add a tablespoon of mild curry powder, and a teaspoon of turmeric and mix through.

    Add a further tablespoon (aprox) of coconut powder)– Alternatively if using coconut milk, you can add a little xanthem gum instead.


    heat through for 2 minutes to activate the spices – then add aprox 80ml of chicken stock, little by little, and mix until well incorporated.

    Add double cream (or coconut milk) – I used about 35ml but you can use as much as you’d like – try 100ml of coconut milk if you want it creamy.

    Add a teaspoon equivalent of sugar supplement (I used erythritol)

    Reduce to desired consistency being careful not to let boil once adding your cream of choice.


    — Chicken Katsu

    – Debone two chicken thighs and pound with mallet (or bottom of frying pan) until even thickness.

    Scramble an egg in a separate bowl.

    To another separate bowl, add aprox 100g of almond flour, salt, pepper, onion powder, garlic powder, paprika.

    Dip chicken into egg ensuring is well coated, and let excess drain off. Then place into almond powder mixture and toss it to ensure it’s well coated. (I like to shake the bowl prior to flipping – feel it helps get in the nooks).

    Shallow fry for 4-8 minutes on medium heat, turning every 90 seconds. If you’re scared about it burning on the exterior, you can finish off in the oven for 5-10 minutes – Just cut open to check doneness.

    Slice up using diagonal cuts and serve!


    — Rice


    Fry cauliflower rice in frying pan for 4-5 minutes. Add teaspoon of minced garlic and ginger, as well as paprika and onion powder. Mix through. Add in Edamame and mix through. Cook till edamame is tender (a couple minutes)


    — Overall I rate this recipe 7.5/10 – Definitely a good start but could use some improvement – Chicken itself was very moist – I used chicken thighs instead of breasts as they simply taste better – but you could use breasts. Exterior crispy. Sauce tastes very similar to original katsu sauces.


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