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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