chicken katsu curry
Chicken that’s crispy on the outside and tender on the inside, with a rich & delicious curry sauce- step-by-step instructions on how to make a killer chicken katsu curry using
20 mins
35 mins
450 kcals
serves 2
HOW TO MAKE THE BEST CHICKEN KATSU CURRY
Chicken katsu curry is one of my favourite treat meals- the crispy coated chicken works perfectly with the rich curry sauce. Cornflakes make a brilliant crispy coating, that also looks amazing and is baked rather than fried so you are able to get brilliant, crispy results. The curry sauce tastes so authentic (just like Wagamama!), you wouldn’t believe that it is actually full of goodness!
HAVE A LOOK BELOW FOR STEP-BY-STEP INSTRUCTIONS AND FIND OUT WHAT YOU NEED TO CREATE THIS AT HOME:
1.Spray a cold pan with low calorie cooking spray, and place onto the heat to warm up:
2. Fry onions and garlic gently for 5 minutes until the onions have softened:
3. Add flour and curry powder, and stir into the onion & garlic:
4. Add the chicken stock, and stir well:
5. Add the carrots, honey, soy sauce, garam masala and salt & pepper, stir, and leave to simmer:
6. Cover the chicken breasts with clingfilm and use a rolling pin to bash them and thin them down to a thickness of 1cm:
7. Crush the cornflakes- either use a sandwich bag and crush them by hand/with a rolling pin, or in a food processor:
8. Coat the chicken breast in beaten egg, and then coat in the cornflake crumbs:
9. Spray the bottom of a baking tray with low calorie cooking spray, and place the chicken on it. Spray the top of the chicken with low calorie cooking spray to coat. Pop into the oven for 25 minutes:
10. Blend the curry sauce with a hand blender:
11. Remove the chicken from the oven, and slice up to serve:
12. Serve with basmati rice, and carrots and cucumbers sliced into ribbons:
Chicken katsu curry
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
Chicken that’s crispy on the outside and tender on the inside, with a rich & delicious curry sauce- step-by-step instructions on how to make a killer chicken katsu curry
Syns: 4 per portion
Ingredients
- Low calorie cooking spray
- 2 onions (diced)
- 5 garlic cloves (chopped)
- 2 medium carrots (peeled and sliced)
- 1 tablespoon plain flour
- 4 teaspoons curry powder
- 600 ml hot chicken stock
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 teaspoon garam masala
- 2 chicken breast fillets (pounded down to 1cm thickness)
- salt and pepper
- 1 egg (beaten)
- 25 g cornflakes (finely crushed)
Instructions
- Preheat oven to 180°C
- For the curry sauce: Heat low calorie cooking spray in a medium, non-stick saucepan, add onion and garlic and cook until softened (about 5 minutes).
- Add flour and curry powder; cook for 1 minute, stirring through the onion and garlic. Add the stock, carrots, honey, soy sauce, garam masala and salt & pepper. Stir thoroughly and bring to the boil.
- Turn down heat to a gentle simmer and leave simmering gently while you cook the chicken.
- For the chicken: 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 low calorie cooking spray, place the chicken on the tray, and spray all over with more low calorie cooking spray. Bake for 25 minutes, until crispy.
- Whizz up the sauce with a hand-blender until lovely and smooth.
- Pour curry sauce over basmati rice, place the chicken on the plate and serve with whatever you fancy. Sugar snap peas, edamame beans, ribboned carrot and cucumber and green beans all go well with this meal.
Notes
Syns breakdown for those on Slimming World: 1 tbsp plain flour: 2 syns 2 teaspoons honey: 2 syns 25g cornflakes: 4.5 syns Total: 8.5 syns, 4.25 syns per portion
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Fakeaway
- Method: Easy
- Cuisine: Japanese
Keywords: fakeaway, Wagamama, katsu
Would this work in the air fryer ?