Keto Katsu Curry

Dive into the perfect fusion of Japanese comfort food and low-carb lifestyle with this Keto Katsu Curry! Tender, golden almond-crusted chicken breasts are oven-baked to crispy perfection and served with a luscious, rich curry sauce imbued with coconut milk, aromatic spices, and just a touch of keto-friendly sweetness. This guilt-free version of the classic pairs bold flavors with wholesome ingredients like almond flour, Parmesan, and turmeric, while keeping it low-carb and gluten-free. Ready in under an hour, this dish is ideal for busy weeknights or meal prepping, and it’s deliciously versatile when served with cauliflower rice or a crisp salad. Perfect for keto enthusiasts and curry lovers alike, this recipe will have you coming back for seconds!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large chicken breasts
• 0.5 cup almond flour
• 0.25 cup parmesan cheese, grated
• 1 large egg
• 0.25 cup coconut oil
• 1 cup coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon erythritol sweetener
• 2 tablespoons soy sauce (keto-friendly)
• 0.5 teaspoon xanthan gum
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons green onions, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.

Step 3

In a shallow bowl, mix almond flour and grated Parmesan cheese together.

Step 4

In another shallow bowl, beat the egg.

Step 5

Dip each chicken breast into the beaten egg, then coat in the almond flour mixture, pressing it onto the chicken to adhere well.

Step 6

In a large oven-safe skillet, heat coconut oil over medium heat. Once hot, add the almond-crusted chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.

Step 7

Transfer the skillet with the chicken into the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.

Step 8

Meanwhile, in a saucepan over medium heat, add a tablespoon of coconut oil and sauté the chopped onion until translucent, about 5 minutes.

Step 9

Add the minced garlic and ginger to the saucepan and sauté for an additional minute.

Step 10

Stir in the curry powder, turmeric, and erythritol sweetener. Cook for a minute until the spices are fragrant.

Step 11

Pour in the coconut milk, soy sauce, and salt. Bring to a simmer, then reduce heat to low.

Step 12

Sprinkle the xanthan gum into the sauce, whisking constantly to avoid clumps. Simmer for 5-10 minutes until the sauce thickens.

Step 13

Once the chicken is done, remove from the oven and let rest for a couple of minutes.

Step 14

Slice the chicken and serve it over the curry sauce, garnished with chopped green onions.

Step 15

Enjoy your Keto Katsu Curry with a simple side salad or cauliflower rice.

Nutrition Facts

Serving size	(1003.4g)

Amount per serving	% Daily Value*
Calories	1783.5

Total Fat 108.4g	0%
Saturated Fat 58.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 568.3mg	0%
Sodium 8063.7mg	0%
Total Carbohydrate 54.6g	0%
Dietary Fiber 9.0g	0%
Total Sugars 23.4g
Protein 151.9g	0%

Vitamin D 53.8IU	0%
Calcium 450.6mg	0%
Iron 16.0mg	0%
Potassium 754.5mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 33.7%

Carbs: 12.1%