[Low Carb // Easy // Quick] Chicken Katsu Curry & Japanese Slaw
with Cauli-Rice
- Celery
- Mustard
- Sesame
- Soy
- Milk
Ingredients
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard)
3
Garlic
1
Spring Onion
1 packet
Shredded Cabbage Mix
330 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1 packet
Cauliflower & Broccoli Rice Mix
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the rice)
(Contains: Milk)
20 g
butter (for the sauce)
(Contains: Milk)
¼ cup
water
1 tbs
honey
Cooking Steps
• Finely chop garlic. • In a large frying pan, melt the butter (for the rice) with a dash of olive oil over medium-high heat and cook 1/2 the garlic, until fragrant, 1 minute. • Add cauliflower & broccoli rice mix and cook until softened, 2-4 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• 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.
• Divide cauli-rice and Japanese slaw between bowls. Top with chicken katsu curry. Spoon over any remaining sauce from pan. • Top with spring onion. Enjoy!
