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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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
GerrySunday 17th May 2020
Hi, I would love to try this with vegetables instead of chicken, e.g cauliflower, broccoli, squash – so just wondered if you have ever tried and if you would blanch the veg first before coating and cooking?
Sharon FitzpatrickMonday 18th May 2020
Hi Gerry, thanks for your question. We haven’t made this recipe with vegetables, but it could work. If you are going to use vegetables such as broccoli and cauliflower, we don’t think you’d need to blanch them as they should be tender after around 20 minutes in an oven preheated to 200ºC. If you are going to use a more dense vegetable such as squash, we would suggest blanching or even par boiling first as they will take longer to cook than, say, broccoli or cauliflower. We would love to hear how it goes!
Paul BollardMonday 11th May 2020
First ever attempt at any katsu curry. Won’t be trying any others I did add a sweet potato as I had one lying round and a couple of bay leaves ( found out they’re added to a so called authentic katsu). End result was enjoyed by all members of the family, including the two really fussy kids.
HollyTuesday 12th May 2020
Hi Paul, thanks so much for your message! So glad you enjoyed the Katsu Chicken Curry it’s one of my favourites too!
Jess DytonWednesday 29th April 2020
Mine came out super spicy and dark. Is it meant to be tbsp of spice? Seemed an awful lot?
LisaWednesday 6th May 2020
Hi Jess. We use 1 tbsp in the recipe, but if you find it too spicy, you can adjust the amount to your own taste.
StephenSaturday 29th February 2020
Can the sauce be frozen?
Sharon FitzpatrickThursday 7th May 2020
Hi Stephen, thanks for your question. Yes, you can freeze the sauce for this recipe, hope you enjoy making it.
PerrineWednesday 29th January 2020
Hello! This recipe looks delicious, I was wondering if I could prepare it in the instant pot and if so what would be cooking times? Many thanks in advance
HollyFriday 16th October 2020
Hi Catherine, We have recently published an article on slow cooker, instant pot and oven conversions which you can find here if you scroll down there is a table that gives a rough guide for how to convert recipes. These times are just a rough guide only, so please make sure that everything is cooked through before serving. If not, just cook it for a bit longer and you may need to reduce the broth down at the end. Hope that helps!
Lesley CaterSunday 26th January 2020
Did this tonight. Absolutely lovely
Sharon FitzpatrickMonday 11th May 2020
Hi Lesley, we’re so pleased you loved this recipe, thanks for letting us know!
RachelSaturday 4th January 2020
Katsu Curry is one of our favourite recipes in this household. I thought this tasted a little off… Like a spicy soup over the chicken rather than a gravy/curry.
Flavours were nice, and chicken lovely but just a bit soupy tasting.
SharonFriday 5th June 2020
Hi Rachel, thanks for getting in touch and letting us know your thoughts on this recipe. We’re glad you liked the flavour and the chicken, and hope you enjoyed it even though it wasn’t completely to your taste.
AmandaThursday 8th August 2019
Wow… this was a fabulous recipe and worked first time! My 10 yr old son loved it too, so win-win!! Will definitely become a regular in our home. Thankyou????
Jade RoodTuesday 6th August 2019
My sauce was dark colour not same as pic . Any idea y and what sweetener just what u use in tea and coffee ?
Emma TTuesday 24th September 2019
Hi Jade,
It might’ve been because you reduced the sauce for longer, or cooked the spices more which would give it more colour. With regards to sweetener, we tend to use a natural granulated sweetener which weighs like-for-like with sugar – Sukrin, Natvia or Canderel Sugarly are all good options ????
SandieThursday 1st August 2019
Can I use anything else other than tortillas, breadcrumbs for instance?
Emma TTuesday 24th September 2019
Hi Sandie,
Yes you could use breadcrumbs! Just remember to check the nutritional values of whatever you use as they may vary to those shown in the recipe above ????
JacqMonday 15th July 2019
When you say ‘tbs’ is that heaped or flat. I’ve known this fir any recipe. Thanks!
Sharon FitzpatrickWednesday 6th May 2020
Hi Jacq, if a recipe states Tbsp (tablespoon) it means a flat tablespoon. Thankyou for getting in touch.
KerryTuesday 9th July 2019
Is the weight watchers 5 points including rice?
Steve CowderoyFriday 22nd May 2020
Hi Kerry, thanks for getting in touch with us. Unfortunately the points do not include the rice. Hope this helps.
RebeccaThursday 23rd May 2019
How long can this be kept for in the fridge? I have made a big batch and frozen some too 🙂
CateSaturday 25th May 2019
The sauce would keep covered in the fridge for 3 days 🙂
Emma SToreSunday 19th May 2019
Aw! This looks absolutely delicious. I will definitely try it!
Katherine CowardFriday 3rd May 2019
Wow I loved this recipe. Mine didn’t go yellow but it was delightful.
AnnaWednesday 17th April 2019
Do you only coat the chicken breast with crumbs on one side?
Many thanks 🙂
CateThursday 18th April 2019
Yes that’s right! 🙂
JoWednesday 17th April 2019
Would you put in 2 tbsp of sugar if you didn’t want to use sweetener?
CateMonday 8th April 2019
I tend to buy the very cheap supermarket own brand and smash the whole bag up, then weigh out what I need. You can then keep them sealed up for future and its not as tempting to munch on a bag of crumbs! 🙂
EmilyFriday 29th March 2019
Mine came out a with a strong carrot flavour. Any advice?
Emma TSunday 7th April 2019
Hi Emily,
You could increase the amount of spices in it ????
christieTuesday 26th March 2019
My katsu curry has turned out with such a bitter aftertaste. I followed the recipe to the letter. Could it be because I used powdered sweetener?
Emma TSunday 7th April 2019
Hi Christie,
I suspect that is the reason – we use natural granulated sweeteners which weigh the same as sugar and taste really good without the bitter aftertaste ????
Gemma HillTuesday 19th March 2019
I am disappointed with my sauce, which just resembled soup. Admittedly I thought I had curry powder in the cupboard and it turned out to be chilli powder, would that make all the difference? ????
CateMonday 8th April 2019
Curry powder is what gives the sauce that classic curry sauce flavour, so it won’t work without it!
Nicki HarwoodSaturday 9th March 2019
Absolutely Devine, 1st attempt and perfect
Jonny WalkerSunday 3rd March 2019
I really enjoyed this recipe but if I was to make it again I would half the amount of carrot. Very good meal tho. I put loads of coriander on top. Yum
TylerSaturday 19th January 2019
Hi, what kind of curry powder do you use?? I have one in my cupboard that I use for Indian recepies, but that didn’t sound right to me? Thanks
TylerSunday 20th January 2019
Thank you, I am trying this recepie tonight 🙂
Jack CampbellSaturday 5th January 2019
Sorry if this is a silly question but does it mean by sweetener?
SallySaturday 5th January 2019
What a winner! My son who always has katsu curry in Wagamamas said this was every bit as good as! Fab recipe- and I made the sauce in my soup maker! Really easy!
MichelleSaturday 5th January 2019
This was a fabulous dish / even better than a well known Japanese restaurant! My son said the tortilla chip coating was better than normal breadcrumbs. Will definitely be making this again!
SarahSunday 30th December 2018
On your picture it looks a yellow colour, mine is brown, is this down to the curry powder? 🙁
AimeeWednesday 19th December 2018
I’ve noticed this recipe mentions 4 garlic cloves and 2 tbsp of garlic granules. Step 1 mentions chopping the garlic but then it isn’t mentioned again. Step 3 mentions adding the garlic granules. Is this supposed to have both cloves and granules or just one of them please?
AmyWednesday 21st November 2018
What salted tortilla chips have you used?
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