Learn how to make healthy chicken katsu from scratch with this paleo and gluten-free spin on the traditional japanese curry recipe. A hearty, mildly spicy chicken dinner that can be served with rice or low.
1 Small potato or 1/2 sweet potato peeled and grated
2 Carrots peeled and grated
5.5 tablespoon Curry powder
5.5 tablespoon Coconut aminos or light soy sauce
1.25 cup 300 ml chicken stock
2 Large chicken breasts
5.5 tablespoon Cornstarch or arrowroot flour
2 Eggs beaten
3.67 cup Almond flour depending on the size of the chicken breasts
1 teaspoon Sea salt
0.5 teaspoon Paprika
4 cup Cooked rice to serve
Carrots and cucumbers cut into ribbons, to serve optional
Nutrition value
2100
calories per serving
116 g Fat61 g Protein201 g Carbs36 g FiberOther
Current Totals
116 g Fat
61 g Protein
201 g Carbs
36 g Fiber
MacroNutrients
Carbs
201 g
Protein
61 g
Fiber
36 g
Fats
Fat
116 g
Vitamins & Minerals
Calcium
514 mg
Iron
20 mg
Vitamin A
3335 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
121 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
46 mg
Copper
3 mcg
Magnesium
741 mg
Manganese
8 mg
Phosphorus
1262 mg
Selenium
27 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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