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Chicken Katsu Curry

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Slimming World Recipes

' Forum started by MarieDK, Apr 10th, 2014 at 07:30 AM.
Apr 10th, 2014, 07:30 AM  
Join Date: Mar 2014
Location: Denmark
Posts: 514

Chicken Katsu Curry

We had this twice this week, and it was delicious, living in Denmark I missed a bit of Yo sushi so when I found this recipe I was dead happy This is how mine turned out:


Serves: 4
Prep. time: 20 minutes
Cook time: 30 minutes
Total time: 30-60 Minutes
Syns per serving:
Extra Easy: FREE
Add 6 Syns if not using Wholemeal bread as a Healthy Extra on Extra Easy. Add 4.5 syns if using Gluten Free Cornflakes on Extra Easy.


For the chicken

4 skinless chicken breasts
240g fresh wholemeal breadcrumbs (I used 25g per chicken breast of Gluten Free Cornflakes 4.5 syns - some brands may vary)
1 egg, beaten
Salt and freshly ground black pepper

For the curry sauce - This makes loads, there are 3 of us and it did 2 meals, I saved the leftover sauce in a sealed jar in the fridge.

1 large onion, chopped
1 courgette, chopped
2 carrots, chopped
4 cloves of garlic, crushed
1 tsp fresh ginger
1 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp chilli powder
1 tbsp sweetener
1 tbsp soy sauce
1 litre chicken stock
1 bay leaf
1 tbsp fat free fromage frais
Low calorie cooking spray

Spray a large heavy-based saucepan with low-calorie cooking spray. Add the onion, garlic and ginger and cook for 3 minutes or until the onion is softened. Add the carrots and courgette and lightly fry for a further 4-5 minutes. Add the turmeric, cumin, coriander, chilli powder and sweetener and evenly coat the vegetables. Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes.
While the sauce is cooking, preheat your oven to 200°C/180°C Fan/Gas 6. Season the breadcrumbs with salt and freshly ground black pepper. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser. Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray. Bake in the oven for 15-20 minutes or until the chicken is cooked through.
For the sauce remove the bay leaf and pour the contents of the saucepan into a blender. Blitz until it becomes a thick, smooth sauce and stir in the fromage frais.
To serve slice the chicken breast into pieces, spoon over the curry sauce and serve with steamed jasmine rice.
Apr 10th, 2014, 08:31 AM  
Join Date: Mar 2014
Posts: 51

Oh my gosh, this looks so tasty! I'm always on the lookout for a good curry recipe as it's one of the rare things both my daughters will eat without complaint. How hot is it? I'm guessing that I could adjust this by leaving out the chilli powder?
Apr 10th, 2014, 08:52 AM  
Join Date: Mar 2014
Location: Denmark
Posts: 514

It's not terribly hot Ruby, I think kids can find the ginger a bit much so I put a little less in for my daughter's sake and I used just a touch of cayenne (only had chilli flakes in the house) but you could definitely leave it out I think. Most kids I know really like this, as with the sweetner it has a bit of a sweet taste.
Jul 10th, 2014, 19:23 PM  
Join Date: Jul 2014
Posts: 28

Cannot wait to try this, might try Katsu aubergine as not a big chicken fan! Chicken Katsu is my partners fave, but I've refused to go wagamamas!
Sep 26th, 2014, 10:09 AM  
Join Date: Sep 2014
Location: Houston, Texas.
Posts: 17

Is this helpful for diet persons ?
Sep 26th, 2014, 11:08 AM  
Join Date: Jun 2013
Location: UK
Posts: 7,879

Looks delicious!!
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