Katsu Chicken Curry (Metabolic Balance Style)

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Katsu Chicken Curry (MB Style)

Yield: 1

Author: Emily Fidirikkos

Ingredients

• 1 Ryvita or 25g rye bread or bread of choice
• pinch salt to taste
• 1 portion of chicken or turkey breast sliced horizontally into a thin steak or beaten with a rolling pin to 1cm thick.
• cauliflower (your volume minus 70g). See below for other vegetable options.
• 1 garlic clove
• 20g leek or onion (optional)
• 50g carrot
• 1/2 an apple (optional)
• 1-2tsp ghee to taste
• 1 tsp curry powder
• 200g water
• 1 tsp Thermomix vegetable stock paste (optional) or a generous sprinkle of salt

Instructions

Thermomix

1. Add Ryvita or bread and salt to Thermomix and turn to crumbs (10 seconds/speed 10). Set aside in a shallow bowl.
2. Add cauliflower to mixing bowl and turn to rice 5 seconds/reverse speed 5. Tip into varoma and put aside.
3. Add garlic, leek or onion (optional), carrot, apple, ghee and curry powder to mixing bowl and chop 5secs/speed 5. Scrape down sides of bowl.
4. Saute 2 mins/varoma/speed 1 with simmering basket on lid instead of measuring cup.
5. Add water and stock or salt to mixing bowl. Place lid and varoma with cauliflower into position and cook 20mins/varoma/ speed 1.
6. Meanwhile, coat chicken or turkey with crumbs. Cook in oven or airfyer for 15minutes or until cooked through. You can also pan fry in a frypan if you like with a little fat.
7. Once the sauce is cooked, blend on 30seconds/speed 9, increasing speed gradually.
8. Serve chicken and cauliflower rice with curry sauce.

Conventional

1. Add Ryvita or bread and salt to a food processor or bullet blender and turn to crumbs. Set aside in a shallow bowl.
2. Add cauliflower to food processor and pulse until crumbled. Put aside.
3. Finely chop garlic, leek or onion (optional), carrot and apple. Add to saucepan with ghee and curry powder and saute on high heat until softened.
4. Add water and stock or salt to saucepan. Bring to gentle simmer and cook, covered for 15-20minutes.
5. Meanwhile, coat chicken or turkey with crumbs. Cook in oven or airfyer for 15minutes or until cooked through. You can also pan fry in a frypan if you like with a little fat.
6. Saute or steam cauliflower until al dente.
7. Once the sauce is cooked, blend into smooth sauce using a stick blender or in a food processor.
8. Serve chicken and cauliflower rice with curry sauce.

Notes

• Make sure the carrots onion/leek and cauliflower add up to your vegetable portion size.
• you can make vegetable 'rice' from many different vegetables like broccoli, carrot or cabbage depending on your needs.
• You may also like to serve your chicken and sauce with zoodles, or a side salad instead.

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