{"id":3679,"date":"2011-11-10T19:27:38","date_gmt":"2011-11-10T23:27:38","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/chicken-katsu-curry"},"modified":"2024-09-17T12:15:22","modified_gmt":"2024-09-17T17:15:22","slug":"chicken-katsu-curry","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/chicken-katsu-curry","title":{"rendered":"Chicken Katsu Curry"},"content":{"rendered":"\n

A healthier oven baked version of the ever so popular dish - Chicken Katsu Curry<\/em><\/p>\n\n\n\n

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Before I moved to Canada, one of my favorite places to eat was Wagamama<\/a>, <\/strong>I love the food and the social atmosphere of the layout. It's an eating out place I really miss since I moved here.  <\/strong>One of my favourite dish to order there, was the Chicken Katsu Curry and I crave it often. Far too often.<\/p>\n\n\n\n

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?<\/p>\n\n\n\n

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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!!<\/p>\n\n\n\n

Best of all, because it is made with lots of vegetables, it adds veg to your plate.<\/p>\n\n\n\n

You don't need a better excuse, to smother your plate in that sauce.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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For the breadcrumbs, I use 100% whole wheat bread, which I blitz into breadcrumbs using<\/em>  the chopping bowl of my <\/span>Nutri Ninja Food Processor with Auto IQ technology<\/a>  <\/span><\/strong>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. <\/span><\/em><\/p>\n\n\n\n

Then I use blender jug for the sauce and it really gets the sauce lovely and smooth and silky. This blender is awesome!!<\/em><\/span><\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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I use a julienne peeler<\/a><\/strong><\/span> 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.<\/p>\n\n\n\n

Want to make a Chicken Katsu Curry? Swap the honey for Sukrin:1<\/a> <\/strong><\/span>or another sweetener of choice and omit the apple. Personally though those ingredients make the sauce perfect.<\/p>\n\n\n\n


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