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+ servings

Katsu Chicken Curry

  • Prep Time
    10 MINS
  • Cook Time
    45 MINS
  • KCals 516
  • Carbs 45G
  • WW Points:
  • 7 Green
  • 5 Blue
  • 4 Purple
4 Servings


  • 4 chicken breasts skinless (approximately 150g each)
  • 50 g salted tortilla chips crushed
  • 1 egg
  • 400 g carrot
  • 250 g onion
  • 230 g potato
  • 4 garlic cloves
  • 2 chicken stock cubes
  • 2 tbsp sweetener
  • 2 tbsp soy sauce
  • 2 tbsp curry powder We used medium but mild or hot will work too!
  • 2 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tbsp garam masala
  • 750 ml water
  • low calorie cooking spray


  1. Pre-heat the oven to 200°C and chop the garlic, onion, carrots and potato.

  2. Spray the pan with low calorie cooking spray and gently fry the onions and garlic for a few minutes.
  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.
  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!
  5. Take a baking tray, line with foil and spray with low calorie cooking spray ready for the chicken.
  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.
  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.

  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!

  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!