Katsu Curry Tenderloins
GF, RSF, DF
Serves: 4
The Katsu Curry is a well-known classic staple in Japanese cuisine, and my version takes the famous sauce to the next level by adding the benefits of bone broth to add a punch of nutrition but so much flavour too.
Ingredients:
Japanese Curry Sauce
1 tbsp coconut oil
1 brown onion, finely diced
2 garlic cloves, minced
2 tsp fresh ginger, minced
1 red apple, peeled and grated
1 small sweet potato, peeled and grated
2 carrots, peeled and grated
2 tbsp curry powder
2 tbsp coconut aminos
300 ml UNDIVIDED FOOD CO. GOOD BONES Beef Broth
Chicken
600 g free-range chicken tenderloins
1/4 cup tapioca or arrowroot flour
2 free-range eggs, beaten
2 cups almond flour
1 tsp sea salt
1 tsp smoked paprika
To Serve
UNDIVIDED FOOD CO. GOOD FAT Mayo
Finely sliced spring onions, to garnish
Method:
Get started on the Japanese curry sauce by heating the coconut oil in a large frying pan over medium heat. Once hot, add the onion and cook stirring for 2-3 minutes until softened and begins to caramelise.
Add in the garlic and ginger and continue to cook for 1-2 minutes until they soften and become aromatic.
Add the grated vegetables, apple, and curry powder, and cook for 2-3 minutes, stirring constantly. Pour in the beef broth and coconut aminos, reduce the heat to medium-low and simmer for 15-20 minutes or until the sauce begins to thicken.
Once you’re happy with the consistency, allow it to cool slightly and then using an immersion stick blender or heat-safe food processor, blitz until it is completely smooth and has no lumps. Season with salt to taste and keep warm ready for serving.
Meanwhile, for the chicken, which you can do whilst your chicken is cooking, preheat the oven to 200°C (400°F) and line a large baking tray with baking paper and spray all over with olive, coconut or avocado spray.
Prepare three large bowls for your crumbling stations. One with the tapioca flour, one with beaten eggs, and one with almond flour, salt and paprika. Place all the tenderloins in the tapioca flour and toss well until they're all well covered.
Then one by one, dip each tenderloin into the eggs, then the almond flour crumb mixture. Press down so it sticks and make a thick layer on the outside of each piece. Wash your hands between each piece so the mixture doesn’t clump. Place the chicken pieces on the prepared baking sheet and repeat with the remaining pieces, spray with olive oil spray and transfer to the oven and bake for 15-20 minutes or until they’re golden brown on the outside and cooked through.
To serve, place your tenderloins on a platter with the curry on one large ramequin and the Good Fat Mayo in another for each tenderloin to be dipped in generously.
