Chicken katsu curry

BY:
Pip
PUBLISHED:
UPDATED:

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

10 mins

50 mins

410 kcals

serves 2

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CHICKEN KATSU CURRY

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


  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 2 1x

Description

A homemade copycat of the Wagamama chicken katsu curry!

Syns: 3 per portion


Ingredients

Scale
  • 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

  1. Preheat oven to 180 degrees c.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. 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!

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes

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