Low Carb Katsu Curry

Transform your weeknight dinner with this irresistible Low Carb Katsu Curry—a healthy twist on the beloved Japanese classic! Tender chicken breasts are coated in a golden, crunchy crust made from almond flour and unsweetened coconut flakes, then baked to perfection for a guilt-free alternative to deep-frying. The star of the dish is the velvety curry sauce, simmered with fragrant ginger, garlic, curry powder, and creamy coconut milk for a bold, rich flavor. Served over a bed of zucchini noodles instead of traditional rice, this recipe is a flavorful, gluten-free, and keto-friendly option that's perfect for those watching their carb intake. Ready in under an hour, this dish is as satisfying as it is nourishing—your new favorite wholesome dinner is just a bake and simmer away!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 1 cup almond flour
• 0.5 cup unsweetened coconut flakes
• 1 large egg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons curry powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 cup coconut milk
• 1 teaspoon turmeric powder
• 1 cup chicken broth
• 2 tablespoons olive oil
• 2 medium zucchini
• 1 small onion

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Pound the chicken breasts to an even thickness of about half an inch.

Step 3

In a shallow bowl, combine almond flour, unsweetened coconut flakes, half the salt, and pepper.

Step 4

In another bowl, beat the egg.

Step 5

Dip each chicken breast in the egg, then coat thoroughly with the almond flour mixture.

Step 6

Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes until golden and fully cooked.

Step 7

While the chicken is baking, prepare the curry sauce. Chop the onion finely.

Step 8

In a saucepan, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.

Step 9

Add the ginger paste, garlic paste, curry powder, and turmeric powder. Stir until fragrant.

Step 10

Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.

Step 11

Cook the sauce for 10-12 minutes, allowing it to thicken slightly.

Step 12

For the side, spiralize two medium zucchinis to create zucchini noodles.

Step 13

Serve the baked chicken cutlet on a bed of zucchini noodles and top with the hot curry sauce. Enjoy your low-carb katsu curry!

Nutrition Facts

Serving size	(1499.0g)

Amount per serving	% Daily Value*
Calories	1970.8

Total Fat 133.0g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 425.9mg	0%
Sodium 11991.3mg	0%
Total Carbohydrate 106.5g	0%
Dietary Fiber 26.1g	0%
Total Sugars 57.8g
Protein 108.7g	0%

Vitamin D 53.8IU	0%
Calcium 419.2mg	0%
Iron 20.0mg	0%
Potassium 2719.7mg	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: 58.2%

Protein: 21.1%

Carbs: 20.7%