Tastes like Katsu Curry
April 18, 2017 | Cooking time: 50 minutes
I accidentally made this recipe in New York where I kinda mixed two curry recipes together and created a dish that tastes like the Japanese dish “Katsu Curry”. Usually, this dish is full of MSG, sugar and other unknown ingredients but I have made a healthier alternative! Now don’t be put off by the long list of ingredients – it’s actually very simple and the list is mainly just spices. After all…when you take our the MSG and sugar, you need to use more spices!
3 tsp coriander
3 tsp cumin
3 tsp paprika
2 tsp garam masala
2 tsp ginger, ground
1 tsp chilli powder (optional)
2 tsp turmeric
1 tbsp coconut oil or butter
1 stick of lemongrass, chopped
1 brown onion, diced
5 cloves of garlic, crushed or diced
1/2 tsp paprika
1 tsp curry powder
2 cups of pumpkin, cut into 1cm cubes
1/2 eggplant, cut 3cm into cubes
2 zucchinis, cut into 1cm rounds
500ml bone broth or chicken stock
a handful of green beans ends removed
1/2 head of broccoli, cut into florets
a handful of button mushrooms
3 bay leaves
400ml coconut milk
2 chicken thighs, skin on bone in (if possible)
1/2 cauliflower, cut into florets to serve
- To make the spice mix, combine all the spices into a jar and shake to combine.
- Sautee the garlic, onion and lemongrass in coconut oil until fragrant.
- Add the pumpkin, eggplant, pumpkin, zucchini, 1 tbsp of spice mix, cinnamon and paprika. Cook for 5 minutes.
- Add the bone broth, broccoli, beans, mushrooms and bay leaves and let simmer for 15 minutes. Add the coconut milk and continue to simmer for 20 minutes or until slightly reduced.
- Meanwhile, heat 1 tbsp coconut oil in a new frying pan and cook the chicken thighs skin side down for 15 minutes until skin in golden brown. Flip and continue to cook on low-medium heat for another 15 minutes or until cooked through. The flesh will remain dark and slightly pink due to the nature of the meat.
- While the chicken is cooked, pulse the cauliflower florets in a food processor until rice sized bits form. Set aside
- Once the chicken is cooked, add the cauliflower rice into the same pan and cook for 3-5 minutes.
- Serve the curry with a chicken thigh and cauliflower rice!