Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chicken katsu curry by WW

Chicken katsu curry

5
Point(s)
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
In this easy version of the popular Japanese dish, the chicken is browned in a pan, then baked, instead of deep fried. The sauce is mildly spiced.

Ingredients

Plain White Flour

50 g

Asda Panko Breadcrumbs

75 g

Egg, whole, raw

2 large, raw, lightly beaten

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Rocket

70 g, wild

Pickled Sushi Ginger

100 g

Onion(s)

1 medium

Root Ginger

1 inch slice(s), peeled and grated

Garlic

1 clove(s), large, crushed

Curry Powder

9 g, medium

Plain White Flour

1 tablespoons, level

Chicken stock cube(s)

1 cube(s), to make 400 ml stock

Soy Sauce

½ tablespoons, light

Honey

2 teaspoons, level, clear

Instructions

  1. Line a baking tray with baking paper and place a wire rack on top. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Put the flour, breadcrumbs and eggs into 3 shallow bowls. Put the chicken fillets between two pieces of nonstick baking paper and bash with a rolling pin until the chicken is about 1cm thick.
  3. Dip each of the chicken fillets in the flour, then the egg and finally the breadcrumbs. Mist a large frying pan with cooking spray and put over a medium heat. Once hot, add the chicken and cook for 1 minute each side until golden, then transfer to the wire rack on the baking tray and cook in the oven for 10 minutes.
  4. While the chicken is cooking, make the sauce. Mist a large nonstick pan with cooking spray and put over a medium heat. Add the onion and cook for 6-8 minutes until softened, then add the ginger and garlic and cook for 1 minute. Add the curry powder and flour and cook for a further 1 minute.
  5. Gradually stir in the stock, then add the soy sauce and honey, stirring to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes, until thickened. Allow the sauce to cool slightly, then transfer to a blender and blitz until smooth. Season to taste.
  6. Toss the rocket with the sushi ginger. Slice the chicken and serve with the sauce drizzled over, with the salad on the side.

You might like

You might like