My Wagamama inspired chicken katsu curry. With the crispy breaded chicken being baked, it’s lower in calories and just as delicious. Start by adding the onion & carrots into a deep non-stick frying pan along with the coconut oil. Gently fry on a medium/ low heat for around 5 minutes. Season with salt.
Heat garlic oil in a frying pan, fry the chicken into the oil, until golden and then place it into the oven for about 12 minutes. For the Katsu sauce, heat the garlic oil in a saucepan.
Naturally lower-carb and vegan katsu curry sauce to go with aaaaall the vegetables and proteins! This vibrant Japanese-style sauce is nutritious and uber-delicious. Feel free to go as spicy as you dare. Oh, and it freezes like a dream!
This "mild" curry is an easy paleo and gluten free spin on traditional chicken katsu curry recipe that combines a thick veggie-packed curry sauce with a crisp baked chicken cutlet. Guys this one has quickly become a favorite ‘fakeaway’ meal for me and I know you will love it just as much.