Chicken Katsu Curry

5 Weight Watchers Points

359kCal Per Portion

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.


Plain White Flour: 50g

Panko Breadcrumbs: 75g

Eggs: 2 large, lightly beaten

Chicken Breast: 4x skinless

Wild Rocket: 70g

Yutaka Sushi Ginger: 100g

Onion: 1 medium

Root Ginger: 1 inch slice, peeled and grated

Garlic: 1 clove crushed

Medium Curry Powder: 9g

Plain White Flour: 1 tablespoon

Chicken Stock: 1 cube – 400ml

Light Soy Sauce: ½ tablespoon

Honey: 2 teaspoons

Oil Spray: 4 Sprays


  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.

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