A healthier oven baked version of the ever so popular dish - Chicken Katsu Curry
Before I moved to Canada, one of my favorite places to eat was Wagamama, I love the food and the social atmosphere of the layout. It's an eating out place I really miss since I moved here. One of my favourite dish to order there, was the Chicken Katsu Curry and I crave it often. Far too often.
It is quite obvious from a low fat healthy eating point of view, that dish is probably one of the worse choices, from the menu. Deep fried chicken in panko breadcrumbs and a delicious curry sauce. But it is sooooooo good, right?
That sauce is the best thing ever and so that was the main component I had to try and create and I think the sauce I came up with is pretty damn amazing!!
Best of all, because it is made with lots of vegetables, it adds veg to your plate.
You don't need a better excuse, to smother your plate in that sauce.
This low fat version of the ever so popular Chicken Katsu Curry, will have you coming back again and again to this recipe. In fact you may just make the sauce, because it is totally slurp worthy (Hey no one is judging you here). I have been known to eat just a bowl of rice with some of this sauce.
I occasionally get some leftover sauce, but you won't see me complaining, I just tub it up and freeze for another day, or add some cooked chicken, peas and onions for a yummy kind of Chinese Style Curry the next day.
This can also be made into a gluten free version, by using Rice Krispies instead the breadcrumbs. Even if you are not gluten free, you might decide to use the Rice Krispies.
For the breadcrumbs, I use 100% whole wheat bread, which I blitz into breadcrumbs using the chopping bowl of my Nutri Ninja Food Processor with Auto IQ technology After seasoning the breadcrumbs, I then spread them all out on a baking tray, and lightly toast it in a hot oven for a few mins, just to make the little crumbs nice and crispy. It yields a better coating for the chicken.
Then I use blender jug for the sauce and it really gets the sauce lovely and smooth and silky. This blender is awesome!!
I like to serve this Chicken Katsu Curry with some julienned carrot and a bunch of fresh coriander (cilantro) as it compliments the dish, but you can add any veg you like to the side.
I use a julienne peeler for the carrots, it makes it look pretty, as you get nice thin strands, you could also use a vegetable spiralizer, or just slice it into thin matchsticks if you do not have either. The julienne peelers, are pretty cheap though, and they are great for making vegetables pretty for salads etc.
Want to make a Chicken Katsu Curry? Swap the honey for Sukrin:1 or another sweetener of choice and omit the apple. Personally though those ingredients make the sauce perfect.
Recipe Card
Chicken Katsu Curry
This recipe is gluten free, dairy free, Slimming and Weight Watchers friendly
WW Smart Points- 12 per serving
Gluten free version - use gluten free stock and soy sauce. Replace the breadcrumbs for gluten free rice krispies or another alternative.
Ingredients
[b]For the Chicken[/b]
- 4 chicken breasts (fat and skin removed) (approx 800g/28oz)
- 240g of whole wheat bread (blitzed into breadcrumbs)
- salt and pepper to season
- 2 eggs, beaten
[b]For the curry sauce[/b]
- 1 large onion, chopped
- 1 small courgette (zucchini), chopped
- 2 small carrots chopped
- 1 small apple, peeled and chopped
- 4 cloves of garlic crushed
- tsp of fresh ginger
- 1 teaspoon turmeric
- 2 teaspoon of cumin
- 2 teaspoon of coriander
- 2 teaspoon of chilli powder
- 1 tablespoon of honey
- 1 tablespoon of soy sauce
- 4 cups (960ml) of chicken stock
- 1 bay leaf
- Coconut oil spray
- 1 cup of uncooked rice
- carrot, julienned
- fresh coriander
Instructions
For the curry sauce
- Spray a large saucepan with some Coconut oil spray.
- Add the onion, garlic and ginger and cook for approx 3 mins, until onion is softened. Add the carrots, apple and courgette and lightly fry for a further 4-5 mins.
- Mix in all the spices to evenly coat.
- Add the stock, honey, soy sauce and bay leaf and bring to the boil. Reduce heat and simmer (lid off) for approx 30 mins, until all vegetables are softened.
For the chicken
- While the sauce is cooking, Preheat oven too 200c or 400f
- Season the whole wheat bread made into breadcrumbs (or rice crispies with some salt and black pepper.
- Place each chicken breast in some cling film and bash down into thinner fillets with a rolling pin or meat tenderiser. Remove cling film and discard.
- Dip the chicken breast into the beaten eggs and then cover with the whole wheat breadcrumbs (or rice crispies) and place on a baking tray sprayed with some Coconut oil spray.
- Bake in the oven until breaded chicken breasts are nice and golden. (approx 30 mins)
- While the chicken is cooking, add rice to a saucepan, with 2 cups of water and a little salt. Bring to a boil, then simmer until liquid is almost all absorbed, turn off heat, but leave covered with lid for approx 10 mins, for steam to continue to cook rice.
- Slice each breaded chicken breast into pieces and serve alongside some steamed jasmine rice and fresh coriander and grated carrots.
- Remove the bayleaf
- Put curry sauce into a blender and blend till smooth, and then add back to the heat and simmer down for 10 mins so that it becomes a thick smooth sauce and ladle over the chicken and rice.
- Enjoy!!
Notes
Note: once you blitz the bread into breadcrumbs and season, spread out on a baking tray and place in the oven to lightly toast for a couple of minutes.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Amount Per Serving Calories 461Total Fat 6.6gSaturated Fat 1.3gCholesterol 93mgSodium 647.8mgCarbohydrates 88.2gFiber 8.5gSugar 12.2gProtein 13.9g
Joanne Tylor says
I love the little sweet taste of apple in the curry. this is unique to Japanese curry and i really love it.
Kitchenaid Pro 600
Abi says
How come apple is syns in this? Have I missed something in my Slimming World books lol 🙂
Anonymous says
Fruit when not eaten in it's raw form becomes syns. So that means fruit which is cooked, pureed, blended etc. You will find the syn values in your basic syns list.
Jessica Heard says
Oh wow, I've just made this, and it's TO DIE FOR. Even my fussy husband loves it!! Thank you!!!
Anonymous says
this is beautiful! absolutely delicious. I added a little fat free natural yogurt to the sauce when it was blitzing, just to make it a bit creamier. yum yum xx
Anonymous says
Just made this curry sauce and its the best low fat one ever, would you mine if I put this link on my facebook profile for my other slimmingworld pals to see. xx
LUH1983 says
Just wanted to say thanks for posting this curry. I love it! Even my partner (who is not on SW and who loves authentic Japanese food) thought it was great. I was so inspired that I slightly modifed it into a Chinese curry version the following week. One of my former favourite comfort foods that I miss most on SW was our local Chinese take-away's chips, rice and curry sauce in a tray (not good for you but sooo yummy). I had tried to make it at home, but the supermarket-bought chinese curry paste that I like is quite synful too and it didn't seem worth it. So I made your curry sauce as above, leaving out the honey and apple, with the addition of a tsp of chilli powder, plus a level tblsp of cornflour mixed with water at the end after blending. Had it poured over some low-syn oven chips and rice in a bowl and it was damn near perfect! Makes me feel virtuous that I'm sneaking some veggies in there too!
Siobhan (Slimming Eats) says
Glad you enjoyed it. I couldnt see anything on the link, I think you have to have access and I am only a member of the USA site.
I think this has happened with a few of my recipes. They are most likely member submitted and without seeking my permission.
Lyla Mchale says
it was very nice will make it again ta
Louise says
I made this tonight (Wagamama katsu is my husband's favourite!) and had to tell you how much we loved it! It tasted so authentic, too! I have a whole week of your recipes planned for our dinners this week (got bored of my SW recipe books so took to Google and found you!) so I can't wait to try some more 🙂 thanks!
lolg says
Hi, just come across this recipe and it looks right up my street. I was wondering if you can freeze this sauce?
Siobhan (Slimming Eats) says
yes the sauce is freezable 🙂
Nikki says
Made this tonight - was absolutely lovely 🙂 I added some Maggi Coconut milk powder and my wimpy husband still thought it was a bit hot for him 😉 I loved it though. Looking forward to the other half of the sauce which is just about to go in the freezer. xxx
Linda Woodward says
I am this earlier this week for my family (infact we had it 2 evening as I made so much of the sauce) for my husband and four boys who eat out a lot and eat Katsu curry quite often. They all absolutely loved it . My oldest son who who is quite critical towards some curries I cook saying they are bland and not enough spice to them... he loved this. So well done, a great receipt.
Natalie farmer says
Have been on slimming world so many times and always struggled with meals. Since finding your blog I am now not only enjoying the amazing meals. Including this one which is to die for. But I am now enjoying cooking!!
I would happy forfeit my full Indian take away for this meal!!!
Thank you so much for making this journey that it easier !!!
Finally someone who understands the struggles of a sw dieter!!
Shevy (Slimming Eats) says
Thank you so much, Natalie, for the lovely comment, when I see posts like this, it makes what I do all the more enjoyable. If I can just help one person on their journey by helping them to create the foods they love in a healthier way at home, I am happy. Good luck on your weight loss journey.
Burtbird says
Could you use cous cous instead of breadcrumbs do you think? I don’t gave anything to blitz bread with! 🙁
Shevy (Slimming Eats) says
Hi you could try toasting the bread in the oven for about 12-15 mins until crispy and then crumbling by hand or with a rolling pin. Hope that helps.
Melanie says
Another tasty recipe which the family enjoyed! Thanks for the great recipes
Shevy (Slimming Eats) says
thanks Melanie for commenting. Happy to hear it was a hit with the family.
Michelle crutcher says
Fantastic recipe! We all loved this and the curry sauce was amazing
Sam says
Should the Coriander be ground or fresh? Thanks.
Shevy (Slimming Eats) says
in the sauce it's ground coriander, but there is also fresh coriander on the side 🙂
Emma says
Looking forward to trying this, but just FYI - Rice Krispies aren’t gluten free (they have barley in)
Shevy (Slimming Eats) says
these ones are gluten free in Canada 🙂 https://www.walmart.ca/en/ip/kelloggs-rice-krispies-brown-rice-gluten-free-cereal-340g/6000070415615?cmpid=sem_pla_google_en_none_6000070415615_600019535807921114334136000194328527_None&cmpid=sem_pla_google_en_none_868545256_45415463938_None&gclid=EAIaIQobChMIitHQm7PA2wIVklmGCh18JQI7EAYYAiABEgIhufD_BwE
Sam says
This may sound stupid but I don’t know how to make breadcrumbs. I presume I put it in a blender. Do I toast the bread first?
Going to make this tonight, but I’m doing the sauce in the slow cooker. I don’t have any coconut frylight in but I’m hoping the sunflower will make it crispy enough.
Heather Buckley says
Made this last night and it was utterly amazing ! It’s one of my hubbies faves and he said it’s the best he’s ever had ! As soon as the knife and fork were put down he was asking when I’m
Making it again ! Thank you so much ! Your recipes are FAB!!!!!
Rona says
Shevy I have a question! Really fancy making this but we're snowed in and I have no apples right now ... could I use unsweetened apple sauce do you think? I have some of that in the fridge!
Shevy (Slimming Eats) says
Hey Rona,
Yes apple sauce should be okay. Hope you are not snowed in for too many days. Enjoy!!
Sophie says
Have made this and frozen a second batch of sauce for another day. When I want to reheat can I do so straight from frozen?
Thanks
Shevy (Slimming Eats) says
yes you can, or fully defrost and then heat.
Craig Strachan says
Fantastic recipe. Will probably live in this now!!
Anna Kerfoot says
The sauce is terrific I’m delighted with this recipe and will definitely be making it again
Bonnie Palm says
Made this tonight and it was truly delicious. A real hit with all the family. So will definitely be making it again. Thank you for your wonderful creation.
Trish Geary says
First time of making and it was fabulous! My son always orders this at Wagamama and he loved it as did we. Thank you for for sharing this wonderful recipe with us all
Paul L says
Fabulous recipe, you wouldn't think that it was 'diet nosh'. Our chilli powder was a bit strong, so had a 'healthy glow' by the end. Did our chicken in an air fryer, came out nice and crispy.
Looking forward to trying more recipes (Chinese Chicken Curry next)
Leigh says
Siobhan, tgis is wonderful. I shouldn't have waited so long to make it. We're having it with gkuten free breaded tofu and I used maple syrup instead of honey.
Lesley says
Oh wow such a great tasting curry, absolutely loved it and so healthy when you look at how it’s made.
Sharon Collis says
I’m making this now, probably a silly question I’m freezing so should I blend and freeze then cook for the 10 additional minutes to thicken when I’m using it?
Siobhan (Slimming Eats) says
I would make the sauce as per recipe and then freeze once cooked, you can loosen if it's needed upon reheating with a little stock.