AIP Chicken Katsu Curry
An AIP compliant Chicken Katsu Curry - spiced, fruity and easy to make, too! Free of gluten, grains, nuts and dairy so allergy-friendly, too.
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I'd tried a few times to master the Katsu curry at home, and never quite got it right. So it's ironic, I suppose, that the one that I nail it on is the one without grains, nightshades, seed spices or dairy. Funny that.
To make this AIP friendly, paleo and allergy-friendly - because everyone should be able to enjoy a decent Katsu curry, regardless of their dietary restrictions - I've done away with the breadcrumbs and opted for a dusting of cassava flour instead. The sauce is still sweet and mild, but it's made with a shed load of veggies that you'll never know are in there.
The sauce is a bit of a riff off from the Chip Shop Currry Sauce recipe in my book SPICE (check it out on Amazon), just with a bigger portion and more veggies. I even tested this out on my kids and they had no idea it wasn't just regular Katsu sauce, which, I reckon, is a good test of how it turned out.
I like to eat this with a pile of broccoli rice and a heap of raw carrot. Feel free to add radish or a little helping of pickles, if you have any.
AIP Chicken Katsu Curry. Done.
AIP Chicken Katsu Curry
2 teaspoons mild unflavoured coconut oil or other preferred fat
1 small onion, peeled and chopped
1 small carrot, peeled and chopped
2 cloves of garlic, peeled and chopped finely
small pinch of ground cloves
1 teaspoon ground turmeric powder
350ml chicken stock
1 teaspoon runny honey
2 tablespoons cassava flour - this is the one I use
pinch of salt
3 chicken breast fillets, skinless and boneless
1 teaspoon mild, unflavoured coconut oil or other preferred fat
First of all, make the sauce.
Heat the 2 teaspoons of coconut oil (or other fat, if using) in a medium-sized saucepan and add the chopped onion. Allow to brown fairly well, stirring occasionally, but don't let it burn.
Once the onion is a good golden colour, add the carrots and the garlic. Give it a stir and add the ground cloves and turmeric and then pour in the stock. Allow to bubble for a few minutes, and then simmer for 10 minutes or until the veggies are soft. Stir in the honey and a pinch of salt and then blend the mixture, so you have a smooth, thick sauce. Keep on a low heat, stirring occasionally, while you make the chicken.
To make the chicken, place the cassava flour in a medium sized bowl and season with a little salt. Place the chicken breasts on a board and put your hand flat on the top. Slice the chicken breasts in half lengthways, being careful not to cut yourself with the knife, so you end up with 6 thin chicken fillets.
Heat the 1 teaspoon of oil (or other fat, if you're using) in the frying pan, on a medium heat. Dip each of the thin fillets in the flour, shaking the excess off gently back into the bowl and carefully lay the chicken down in the hot oil. Wash your hands, and fry the chicken on each side for around 4-5 minutes, or until cooked through and crispy and golden on the outside. Turn the chicken regularly, and then place on a board. Repeat for all of the chicken fillets, until they're all cooked.
When it's time to serve, slice the cooked, crisp chicken into slices and then arrange on a plate, with some steamed or microwaved broccoli rice and a pile of grated carrot. Give the sauce a stir and spoon over the chicken. Serve straight away with your chosen veggies.
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