Want an indulgent takeaway that you can make at home, that tastes just as good? My katsu curry recipe is healthy and incredibly easy to make. This fakeaway recipe will allow you to toss all the ingredients together and create a delightful dinner in less than 30 minutes.
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I am not a fan of a chain restaurant, but I do make an exception for Wagamamas. Their yasai katsu curry is my absolute favourite; sweet potato, butternut squash and aubergine in crispy panko breadcrumbs, sticky white rice and the salad. Yum yum!
My chicken katsu curry recipe is easy to make, and is a great substitute to eating out – lowering the calories too. If you are vegetarian or vegan, you can use vegetables instead. Dig into this fakeaway recipe!
Chicken Katsu Curry Recipe
So, what will you need to make this katsu chicken curry recipe? Of course, an oven is essential, and it is always recommended that you pre-heat it before you start assembling the ingredients.
- Chopping board
- Vegetable peeler
- Vegetable knife
- Garlic press
- Measuring spoons
- Measuring jug
- Frying pan
- Large saucepan
- Stick blender
Chicken Katsu Curry Recipe UK
Do not let the number of ingredients put you off. Or, that it looks a bit fiddly. Honestly, it looks scarier than it actually is, and you will have the majority of the herbs and condiments in your store cupboard staples. It is very easy to make.
- 2 x red onions, sliced
- 2 x carrots, chopped
- 5 x garlic cloves, crushed
- Tbsp mild or medium curry powder
- Tbsp tomato puree
- 4 x tsp soy sauce
- 600ml hot chicken stock
- 4 x chicken breasts
- Slice of wholemeal bread, blitzed to crumbs
- OR 3 x tbsp of panko breadcrumbs
- Zest of 1 lemon
- Egg, beaten
Instead of chicken you could use, or a mix of both
- Sweet potato, sliced
- Butternut squash, sliced
- Aubergine, sliced
- Courgette, thickly sliced
- Soften the onions in a saucepan pan. You may need to add a tbsp or two of water if they start to stick.
- Add the carrots for another 5 mins.
- Add all the other sauce ingredients and bring to the boil.
- Reduce the heat and simmer for 25 mins.
- Blend until smooth.
- Mix the bread crumbs and lemon rind on a plate.
- Dip the chicken (or the vegetables) in the egg and coat with the crumbs.
- Put on a tray lined with grease proof paper. Cook for 25 minutes, or until the chicken is cooked and the juices run clear.
- Serve with Thai vegetables and jasmine rice. Garnish with a chopped chilli and spring onions.
It can be frozen and reheated if you are batch cooking as long as the chicken has not been previously frozen. It is recommended that you only keep it for up to 3 months. Make sure you use freezer-proof food storage containers.
Alternatives to Grease Proof Paper
Unfortunately, kitchen foil, aluminium foil and grease proof paper is not recyclable. You can now purchase roasting dishes with lids, which are an investment, but you will never have to use foil again. Or you can buy reusable baking sheets, which are wipeable. (These are my favourite!) Other examples are leaf wraps, seaweed and banana leaves.
Chicken Katsu Curry on Slimming World
I follow Slimming World* and this katsu curry recipe is definitely ideal for a healthy eating lifestyle. Ditch the takeaway and tuck into this easy to make. Fakeaway recipes on Slimming World are really popular. This is 1 Syn if using wholemeal bread crumbs or 1.5 if using panko breadcrumbs. Check out my Slimming World journey.
* The recipe is in no way connected, affiliated or endorsed by Slimming World. Every effort has been made to give you the correct Syns and information, but I would encourage you to double-check these for yourself.