[Low Carb // Easy // Quick] Chicken Katsu Curry & Japanese Slaw

• Meanwhile, grate carrot. Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • In a large bowl, combine shredded cabbage mix, grated carrot, Japanese dressing and a drizzle of olive oil. Season to taste.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to low and stir in Japanese curry paste, the butter (for the sauce), water, honey and remaining garlic until slightly reduced, 1-2 minutes.