Katsu Chicken Curry
Katsu Chicken Curry is one of the most popular dishes at Wagamama and our slimming friendly version is perfect if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories516
- Carbs45g
- Protein52g
- Fat17g
- Saturates4g
- Sugars10g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Our Katsu Chicken Curry features crispy fried chicken breast smothered in a tasty, curry sauce to create a delicious treat. Our recipe uses a few clever little swaps to keep this dish low in calories and Points without compromising on flavour!
The crunchy coating in this Katsu Chicken Curry only coats the top side of the chicken which helps to keep the dish slimming friendly and eliminates the risk of a soggy bottom!
It’s super easy to make and is so versatile that it works really well with a wide range of accompaniments.
What diets is this Katsu Chicken Curry suitable for?
This Katsu Chicken Curry is suitable for anyone following a dairy free diet.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients or equipment to make this Katsu Chicken Curry?
To make the sauce for this Katsu Chicken Curry, you will need a hand blender. We like to use one with a metal attachment as it doesn’t stain and you can use it while food is still hot, so it makes things a little quicker!
You will also need a decent large saucepan with a lid. It’s worth investing in a good one as it will last you for years. You can get them on Amazon or in larger supermarkets.
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‘This is absolutely delicious and the recipe makes a really generous portion of sauce - hard to believe it’s low calorie!’
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A metal hand blender is necessary for getting a smooth sauce, and you can find them on Amazon.
A large lidded saucepan is perfect for an even simmer, and you can find them on Amazon too!
How many calories are in this Katsu Chicken Curry?
There are 516 calories per portion in this Katsu Chicken Curry, which means it falls into our Special Occasion category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Katsu Chicken Curry is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200°C and chop the garlic, onion, carrots and potato.
Step 2
Spray the pan with low calorie cooking spray and gently fry the onions and garlic for a few minutes.
Step 3
Add the carrots, potato, garlic granules, onion granules, stock cubes, garam masala, curry powder, soy sauce, and the water to the pan and bring to the boil.
Then reduce the heat to simmer and put a lid on the pan. It will need to simmer for around 45 minutes, make sure to stir occasionally and add more water if it reduces too much.
Step 4
While the sauce is simmering, crush the tortilla chips into crumbs. An easy way to do this is putting them into a sandwich bag and bashing with a rolling pin!
Step 5
Take a baking tray, line with foil and spray with low calorie cooking spray ready for the chicken.
Step 6
Take the egg and whisk it up with a fork in a bowl. Now dip a chicken breast in the egg and lay it on the baking tray. Take a quarter of the crushed tortilla chips and pat onto the top of the chicken. Repeat until all four breasts are coated.
Step 7
Spray the top of the chicken with low calorie cooking spray and place into the middle of the preheated oven. The chicken will take 30-40 minutes to cook depending how thick the breasts are.
Step 8
Once the potato and carrot for the sauce have cooked through, add the sweetener and use a hand blender to liquify the contents of the saucepan. A top tip is to blend twice as long as you think, you want the sauce to be super smooth!
If the sauce seems too thick at this point, add some more water a little at a time until you reach the consistency you want. If it seems a little thin, reduce it on a low heat. This is all down to personal preference so don’t worry about getting it wrong!
Step 9
When the chicken is done (if you’re not sure, make a deep cut in the thickest part of the chicken and check it is white all the way through) slice it up and serve with the sauce!
What could I serve with this Katsu Chicken Curry?
Our Katsu Chicken Curry works really well with any of the following accompaniments:
How do you know when this Katsu Chicken Curry is cooked?
You’ll know that this recipe is cooked when the chicken is white all the way through – if you’re not sure then make a deep cut in the thickest part of the chicken and check.
This should take around 30-40 minutes in a pre-heated oven (at 200°C) depending on how thick the breasts are.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Katsu Chicken Curry in the fridge?
Once you’ve put this dish out, ideally you should eat it within 4 hours.
We don’t advise that you keep the chicken as the coating will end up soggy, but this recipe does make lots of sauce which can be saved. If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep left overs in the fridge for approximately 3 days or so.
Can I freeze this Katsu Chicken Curry?
We wouldn’t advise freezing the chicken as the coating will end up soggy. You can freeze any extra sauce though – and you should have loads as this recipe makes plenty! – ready for the next time your Katsu cravings hit! Please remember to:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is and on what date you put it in the freezer!
How do I reheat Katsu Chicken Curry?
From chilled: Place the sauce in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes or until piping hot.
From frozen: Allow the sauce to defrost and then heat covered in the microwave for 3-5 minutes. Stir and then cook for a further 5-7 minutes until piping hot.
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Katsu Chicken Curry
Katsu Chicken Curry is one of the most popular dishes at Wagamama and our slimming friendly version is perfect if you're counting calories or following a plan like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 516
- Carbs 45G
Instructions
- Pre-heat the oven to 200°C and chop the garlic, onion, carrots and potato.
- Spray the pan with low calorie cooking spray and gently fry the onions and garlic for a few minutes.
- Add the carrots, potato, garlic granules, onion granules, stock cubes, garam masala, curry powder, soy sauce, and the water to the pan and bring to the boil. Then reduce the heat to simmer and put a lid on the pan. It will need to simmer for around 45 minutes, make sure to stir occasionally and add more water if it reduces too much.
- While the sauce is simmering crush the tortilla chips into crumbs. An easy way to do this is putting them into a sandwich bag and bashing with a rolling pin!
- Take a baking tray, line with foil and spray with low calorie cooking spray ready for the chicken.
- Take the egg and whisk it up with a fork in a bowl. Now dip a chicken breast in the egg and lay it on the baking tray. Take a quarter of the crushed tortilla chips and pat onto the top of the chicken. Repeat until all four breasts are coated.
- Spray the top of the chicken with low calorie cooking spray and place into the middle of the preheated oven. The chicken will take 30-40 minutes to cook depending how thick the breasts are.
- Once the potato and carrot for the sauce have cooked through, add the sweetener and use a hand blender to liquify the contents of the saucepan. A top tip is to blend twice as long as you think, you want the sauce to be super smooth! If the sauce seems too thick at this point, add some more water a little at a time until you reach the consistency you want. If it seems a little thin, reduce it on a low heat. This is all down to personal preference so don't worry about getting it wrong!
- When the chicken is done (if you're not sure, make a deep cut in the thickest part of the chicken and check it is white all the way through) slice it up and serve with the sauce!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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87 comments
See what others have to say
LisaTuesday 9th January 2024
Could you use an alternative to they granulated sweetener….im not a big fan of sweeteners
LisaThursday 11th January 2024
Hi Lisa
You could use sugar instead, and adjust the calories accordingly
TierneyTuesday 10th January 2023
Made the sauce and just put some quorn chicken nuggets in the air fryer and then with the sauce and some rice!! Soo good!
SharonWednesday 11th January 2023
Hi Tierney, that sounds great, thanks for sharing your idea!
EmmaFriday 9th September 2022
Could you cook the chicken in the air fryer? If so how long for? I’m new to air frying 😁
HollyTuesday 20th September 2022
Hey Emma, yes you can cook the chicken in an air-fryer! We have a conversion article HERE which includes a temperature and timing guide which you may find helpful!
Katie DallawayThursday 5th May 2022
Chucked all the ingredients for the sauce in a soup maker – perfect 😘👌
HollyFriday 6th May 2022
Hey Katie, thanks so much for your message we are so glad to hear you enjoyed it!
EllieFriday 8th April 2022
Can I use chicken thigh instead of breast for this recipe as I find the breast is quite dry.
HollyMonday 11th April 2022
Hey Ellie, yes chicken thighs would work great for the Katsu Chicken Curry!
Angie VillaSunday 5th December 2021
Hello,
I’m a bit confused with the recipe. It says I need 250g onion and 4 garlic cloves, as well as garlic and onion granules. I can’t find on the instructions at what point to use the 250g of onion and 4 garlic cloves, just the granules. Am I going mad? I have cooked this before and was delicious but don’t remember having this confusion! Please help!
Thank you
HollyMonday 6th December 2021
Hey Angie, in step 2 gently fry the onion and garlic then in step 3 add the garlic and onion granules along with the carrot, potato, stock cubes, garam masala, curry powder, soy sauce, and the water to the pan wit the onion and garlic. Then you simmer that for 45 minutes and then blitz to make the sauce. Hope that helps!
EmmaThursday 18th November 2021
Could you make the sauce in the soup maker on the smooth setting? Perhaps run it twice to make sure it’s cooked for long enough?
LisaThursday 25th November 2021
Hi Emma, we’ve not tried it but I can’t see any reason why that wouldn’t work! Enjoy the recipe!
CathySaturday 22nd January 2022
I made it in a soup maker and it came out perfect.
HollyMonday 24th January 2022
Hey Cathy, thanks so much for letting us know it was a success!
VickyFriday 21st May 2021
Hi do you need to peel the potatoes or can I chuck it all in without peeling? Thanks!
HollyMonday 24th May 2021
Hey Vicky, I think it’s probably best to peel the potatoes before adding them to the pan as the skins may be a little difficult to whizz with a hand blender. Hope that helps!
Kim SWednesday 13th January 2021
Hi,
Is it ok to freeze the sauce ?
It’s delicious !
HollyThursday 14th January 2021
Hey Kim, You can freeze any extra sauce ready for next time! Pop it in a freezer proof bag or container and freeze as soon as cool enough to do so hope that helps!
BethMonday 11th January 2021
This is such a nice recipe! And very easy thing to cook for fussy eaters. My boyfriend will literally not touch a vegetable however with them being blended in the sauce he never knows he’s eating them. Perfect way to get veggies into a fussy eaters stomach.
Will definitely be making this more often 😊
HollyTuesday 12th January 2021
Hi Beth, so glad you enjoyed the Katsu Chicken Curry!
Claire MSaturday 9th January 2021
How many calories would you say the sauce- only is? We’re using shop bought chicken but still need to record calories.
Thanks!!
HollySunday 10th January 2021
Hey Claire, we have a really useful article HERE on how we work out all of the nutritional information for our recipes which you may find helpful!
Terry mcmahonThursday 19th November 2020
Love this had it tonight and it was perfect and had some sauce left over for something else in a couple of days! I would post a picture but don’t know how.
HollyTuesday 24th November 2020
Hi Terry, so glad you enjoyed this Katsu Chicken Curry! To share images of your recipes you can tag us on instagram or use the hashtag #PinchofNom you can also become a member of our facebook group where you will find lots of inspiration and share your photos you can find some information HERE
L smithThursday 24th September 2020
Hi. Are the calories on this recipe inclusive of the rice or does that need to be added on? Thanks
SharonThursday 24th September 2020
Hi,
Thanks for your question about the Katsu Chicken Curry. The calories stated on the recipe are just for the curry and don’t include the rice.
Thanks for getting in touch and hope you try this recipe.
BexSaturday 29th August 2020
50g chicken breast per person? That’s so small! Is that a typo?
LisaFriday 4th September 2020
Hi Bex, well spotted! It is indeed a typo. It should read 150g. I have updated the ingredients.
Thanks for letting us know.
ClaireFriday 10th July 2020
Hi could I make the sauce in a soup maker. As my hand blender is plastic
LisaSunday 12th July 2020
Hi Claire, we’ve never made it in a soup maker, but I can’t see any reason why it wouldn’t work. Let us know how it goes!
caroMonday 15th June 2020
I bought you new book the other day as I am trying to lose weight. I fed the meals to all the family and everyone thinks they are great even though they are not trying to lose weight. One week in I feel the difference already. Thank you so much. I will be looking for the first book now.
SharonMonday 15th June 2020
Hi Caro, we’re really pleased to hear that everyone in the family is enjoying the recipes. Thankyou for buying the books and hope you continue to enjoy the recipes!
Anne-MarieWednesday 10th June 2020
I love love love this recipe kids said it was better than the real thing and there’s enough sauce for another meal – I did the chicken in homemade breadcrumbs as didn’t fancy topping – would highly recommend
SharonThursday 11th June 2020
Hi Anne-Marie, it’s great to hear that you loved this recipe and that you adapted the recipe to suit you. Thanks for taking the time to let us know.
Kerry TaylorMonday 1st June 2020
I can’t seem to print this recipe there no option to print once clicked on the print under instructions
Holly LevellMonday 1st June 2020
Hi Kerry, try refreshing the page the print button is right underneath the recipe card if you scroll down the page. Hope that helps!
JennySaturday 23rd May 2020
If the oven temperature says 200 degrees, is that fan oven on 200 or on 180? Many thanks
LisaSaturday 23rd May 2020
Hi Jenny! We use a fan assisted oven for all our recipes. If you scroll down the recipe page, at the end there is a recipe card which provides a link to a conversion chart. Hope this helps.
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