Katsu curry is an absolute favourite dish of mine, and something I wasn’t able to have whilst being low FODMAP. Thankfully, by discovering a few products and shortcuts, I am now able to have this delicious curry again. This recipe is a huge hit in my family (none of my other family members are low FODMAP), and they all claim that you can’t even tell that the entire dish is low FODMAP! I make this recipe regularly, and love to make it when friends come over.
I find that the easiest way to flatten the chicken breasts is to use a solid rolling pin. I beat the chicken breast until I get it to the desired thickness. However, you do have to be careful when doing this because you don’t want to hammer down on your fingers. Also, you do want to beat the chicken breast somewhat carefully because you don’t want it to splatter everywhere and completely lose its shape. I turn the breast over and beat it a little on the other side too, but I find that the bottom of it is more delicate, so I do most of the flattening from the top.
Enjoy this katsu curry recipe? Perhaps you might like my other lunch/dinner recipes:
- Pizza dough and sauce
- Quinoa and tofu salad bowl
- Pad Thai with prawns
- Microwave wedges
- Smoky fried tofu
- Tofu, okra and aubergine curry
- Sweet potato gnocchi
- Potato soup with bacon
- Lemon and dill baked salmon
- Sweet soy air fryer tofu
- Rice noodle salad
- Roasted tomato and basil soup
- Superfood kale, potato and spinach
- Carrot and sweet potato soup
- Air fryer bbq chicken tenders
- Air fryer sweet potato dough balls
- Spaghetti Bolognese
I put salt and pepper into the batter, to ensure that it has a little bit of flavour, despite the fact it will be smothered in the katsu curry sauce! I find that the best way to batter a chicken breast is to dip it in the egg yolk with a fork, then use a separate fork to toss it in the flour. This way, your fork doesn’t end up getting super mucky and coated itself! I would also recommend at least double layering the batter on your chicken, to ensure you get a nice, thick, satisfying crunch when you bite into it! Alternatively, you could place the flour into a tupperware box and shake the chicken breast around inside it- but be careful to ensure that the box is fully closed!!
Other ingredients you could add to your katsu curry:
- Katsu tofu (breaded or battered)
- Firm tofu- done in the air fryer
- Pumpkin croquettes
- Various chopped veggies
- Radish to serve
- Lettuce leaves to serve
- Freshly chopped chillies to serve
- Pickled ginger to serve
Ensure to chop your carrots really fine. This will ensure that they cook quicker, and don’t take the main spotlight off other elements in the katsu curry. I like it when the carrots almost just blend into the background of the meal- adding a slight sweetness to the sauce, but not taking up your entire mouthful! They also add a nice bit of bright colour to your dish. I like to add cucumber to my katsu curry to serve, as it adds a little bit more brightness and a light touch to the meal. Chillies are also a good option, but personally, I enjoy my katsu curry not too spicy.
You may be asking yourself, whether there’s a pre-make katsu curry sauce that’s low FODMAP? Because in my experience, it’s been impossible to find one! Most supermarket brands have numerous high FODMAP ingredients, like onion, dairy and garlic. In fact, the katsu curry sauce I used is low FODMAP! I know right?! I received it from Bays Kitchen- you have to check them out! If you would like a discount off their products, here are my codes: thelazylowfodmap5 will give you 5% off when you spend over £25 and thelazylowfodmap10 will get you 10% off when you spend over £40.
Ingredients: (serves 2)
- 1 jar Bay’s Kitchen katsu curry sauce
- 2 chicken breasts
- 1 cup gluten free flour
- 1 egg whisked
- 1 carrot
- Salt
- Pepper
- Rice to serve
- Cucumber to serve
Method:
Step 1: flatten your chicken by beating it until it’s at a 1 inch thickness.
Step 2: coat your chicken in the whisked egg.
Step 3: combine your flour, salt and pepper, then toss your chicken breasts in it until fully coated. Repeat this until you have a thick layer of batter.
Step 4: air fry for 25 mins on 190° flipping after 15 mins, or pan fry your chicken until fully cooked through.
Step 5: shallow boil your chopped carrots for 5 mins and then add your katsu sauce. Hear until piping hot!!
Step 6: dish up your rice, pour your katsu sauce over the top of it, and chop your katsu chicken into strips to lay on top of your rice.
Your katsu curry will keep in the fridge for up to 3 days in an airtight container. To reheat, place in the microwave on full power for 2 mins, or until piping hot throughout.
Feel free to send me over your lemon and olive chicken photos to my Instagram TheLazyLowFODMAP. I recommend DMing them to me or tagging me in your posts so that I see them!
