Chicken katsu curry

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

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.

 

My Recipe

Serves: 2
Syns: 3
Healthy Extra:

Ingredients

  • Frylight
  • 2 onions, diced
  • 5 cloves garlic, chopped
  • 2 medium carrots, sliced
  • 1 tablespoon plain flour
  • 4 teaspoons curry powder
  • 600ml 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
  • 10g cornflakes, finely crushed

Method

  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!

Additional Info

This goes well with sugarsnap peas, or edamame for a more authentic Wagamama experience!

7 Replies to "Chicken katsu curry"

  • Dee 16th July 2015 (9:57 pm)

    I made this tonight and it was delicious x

    • theslimmingfoodie 17th July 2015 (8:50 am)

      So glad that you liked it!

  • Sam 27th October 2015 (7:35 am)

    Thanks katsu so much for this. Made it twice now and defo a favourite in my house x

  • Helen 21st January 2016 (9:14 pm)

    Made this tonight. So so good!

    Hubby declared it is better than the wagamama one! Xx

    • theslimmingfoodie 30th January 2016 (8:30 am)

      Hooray! that’s great to hear Helen!!

  • Debbie 9th April 2016 (8:09 am)

    That’s sounds like alot of garlic! I’m going to try this. What curry powder do you use please

  • Meet a Devon Blogger - Pippa from The Slimming Foodie - Gypsy Soul 21st December 2016 (2:46 pm)

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