Katsu chicken with cauliflower rice and pickled salad
TM6 TM5 TM31

Katsu chicken with cauliflower rice and pickled salad

4.1 (73 rating)

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

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