Chicken katsu curry

Chicken katsu curry

This version is so similar to the real thing at Wagamama, but only has 3 syns!

time

10 mins

pan

50 mins

fire

410 kcal

time

10 mins

pan

50 min

fire

410 kcal

Chicken katsu curry

SERVES

2

DIFFICULTY

more effort

SERVES

2

Difficulty

more effort

I used to work almost next to a Wagamama so it was an occasional lunchtime treat and I could never resist the chicken katsu curry. A little look on the Slimming World app tells me that the proper version is 29.5 syns! In those days, pre-children I wasn’t having to worry about my weight, but I’m not sure I could eat the real thing now that I know how high in syns it is.

This version has just 3 syns (for the cornflakes, honey and flour) and tastes so authentic- a real treat dinner without any guilt. The cornflakes make a fab crispy coating for the chicken without the need for any oil.

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Chicken katsu curry

Servings: 2
A homemade copycat of the Wagamama chicken katsu curry!
Syns: 3 per portion
Print Recipe
10 mins
50 mins

Ingredients

  • Frylight
  • 2 onions diced
  • 5 cloves garlic chopped
  • 2 medium carrots sliced
  • 1 tablespoon plain flour
  • 4 teaspoons curry powder
  • 600 ml chicken stock
  • 2 teaspoons honey
  • 4 tespoons soy sauce
  • 1 bay leaf
  • 1 teaspoon garam masala
  • 2 chicken breast fillets , pounded down to 1cm thickness
  • salt and pepper
  • 1 egg beaten
  • 10 g cornflakes finely crushed

Instructions

  • Preheat oven to 180 degrees c.
  • For the curry sauce: Heat frylight in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes (keep stirring).
  • Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
  • Turn down heat and simmer for 20 minutes or until sauce thickens a little but is still of pouring consistency. Stir in garam masala. Whizz sauce up with a hand blender; return to saucepan and keep on low heat until ready to serve.
  • For the chicken: Season both sides of chicken breasts with salt and pepper. Place egg and crushed cornflakes in separate bowls and arrange in a row. Dip the chicken breasts in egg, then coat in cornflakes, making sure you cover both sides.
  • Spray a baking tray with frylight, place the chicken on the tray, and spray all over with frylight. Bake for 20 minutes. I keep the sauce bubbling away to thicken up during this time
  • Pour curry sauce over basmati rice, place the chicken on the plate and sprinkle with coriander if you have it!

Notes

This goes well with sugarsnap peas, or edamame for a more authentic Wagamama experience!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!