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
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.
Chicken katsu curry
Servings: 2
A homemade copycat of the Wagamama chicken katsu curry!Syns: 3 per portion
Print Recipe
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 @the_slimming_foodie or tag #theslimmingfoodie!
