Chicken or Aubergine Katsu Curry

Serves 2


  • 50g coconut flour
  • 1 large egg, beaten
  • 50g ground almonds
  • 4 tablespoons desiccated coconut
  • Generous pinch sea salt
  • 2 chicken breasts (approx 200g each) – ideally organic/free-range OR 1 x aubergine, sliced into 1.5cm thick rounds

Katsu sauce

  • 2 medium sized carrots, peeled and roughly chopped
  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder (or 1 clove crushed garlic)
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon mild curry powder
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato puree
  • 200ml chicken bone broth (or vegetable stock for plant-based version)
  • Pinch sea salt and black pepper

Basmati rice cooked to serve. Or you can make sweet potato wedges and place them in the oven 10 mins before the chicken and aubergine.


Preheat the oven to 200C/Gas 6. Line a baking tray with baking parchment.

You will need three wide shallow bowls to create three dipping stations: put the coconut flour in the first bowl, the beaten egg in the second, and in the third combine the ground almonds, desiccated coconut and salt. Going through each of the stations in that order, dip either the chicken breast or the aubergine slices in each bowl and place on the lined baking tray. Bake in the oven for 25-30 minutes until crispy.

While these are cooking, make the katsu sauce. Steam or boil the carrots for 10 mins or until tender. Add the cooked carrots to a blender with the rest of the sauce ingredients and blend until smooth. Transfer into a saucepan ready for warming.

Remove the chicken or aubergine from the oven. Leave the chicken to rest for 5 minutes and then cut into slices across the wider part of the breast. Warm the katsu sauce for 3 minutes, stirring constantly, and pour a generous serving over the chicken or aubergine.

Serve with basmati rice, or sweet potato wedges.