Katsu Curry: Ingredients

Serves 2

50 coconut flour

1 organic free-range egg beaten

50g ground almonds

4 tablespoons desiccated coconut

Generous pinch mineral rich salt

2 organic free-range chicken breasts, approx. 200g each or 1 aubergine sliced into 1.5cm thick rounds

For the sauce:

2 carrots, peeled and roughly chopped

1 tablespoon onion powder

½ teaspoon garlic powder

1 teaspoon ground turmeric

2 teaspoons garam masala

2 tablespoons dried curry leaves

2 tablespoons coconut aminos

3 tablespoons unsweetened coconut yogurt

200ml organic Chicken Bone Broth

¼ teaspoon mineral rich salt

Generous pinch black pepper

Katsu Curry: Method

  1. Preheat the oven to 200c/Gas 6. Line a baking tray with baking parchment.

  2. You will need three wide shallow bowls to create three dipping stations: put the coconut flour in the first bowl, the beaten egg in the second, and in the third combine the ground almonds, desiccated coconut and salt. Going through each station in that order, dip either the chicken breast or the aubergine slices in each bowl and place on the lined baking tray. Bake in the oven for 25-30 minutes until crispy.

  3. While these are cooking, make the katsu sauce. Steam the carrots for 10 minutes until tender. Add the cooked carrots to a blender with the rest of the sauce ingredients and blend on the highest setting. Transfer into a saucepan ready for warming.

  4. Remove the chicken or aubergine from the oven. Leave the chicken to rest for 10 minutes and then cut into slices across the wider part of the breast. Warm the katsu sauce for 3 minutes, stirring constantly, and pour a generous serving over the chicken or aubergine.

This recipe was created by Eve Kalinik. Follow Eva on Instagram, @evekalinik