Katsu chicken with cauliflower rice and pickled salad
TM6 TM5 TM31

Katsu chicken with cauliflower rice and pickled salad

4.0 (3 ratings)

Ingredients

  • extra virgin olive oil, for greasing

Crumbed chicken

  • 60 g flaked almonds
  • 70 g pork crackling (see Tips)
  • 1 tsp curry powder
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 2 eggs
  • 2 chicken breast fillet, cut horizontally to make 4 fillets

Pickled salad

  • 1 - 2 carrots, cut into julienne
  • 1 continental cucumber, deseeded and cut into julienne
  • 1 tbsp rice wine vinegar
  • ½ lime, juiced

Cauliflower rice and katsu sauce

  • 350 g cauliflower, broken into florets (3 cm)
  • 2 garlic cloves
  • 100 g brown onion, cut into halves
  • 1 cm piece fresh ginger, peeled
  • 20 g extra virgin olive oil
  • 2 tsp curry powder
  • 1 star anise
  • 350 g water
  • 1 ½ tbsp monkfruit sweetener or sweetener of choice (see Tips)
  • 1 tbsp tamari
  • 20 g cashews
  • 1 - 2 pinches salt, to taste
  • 1 - 2 pinches ground black pepper, to taste
  • 1 fresh red chilli, deseeded if preferred and thinly sliced, to garnish
  • fresh coriander, leaves only, to garnish

Nutrition
per 1 portion
Calories
2096.2 kJ / 499.1 kcal
Protein
45.1 g
Carbohydrates
12.5 g
Fat
28.2 g
Saturated Fat
5.9 g
Fibre
8.5 g
Sodium
1305.9 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes