I am so, so, SO wildly excited to blog this recipe for chicken katsu curry today. Have you ever have chicken katsu curry? It’s honestly one of the most delicious things I’ve ever eaten. One of my favourite places to buy it is Japanika in Shoreditch, but you can get it at Wagamama too.
But you know how many calories one portion of chicken katsu curry is at Wagamama? 1,150. For one meal. That’s ridiculous. This version has nowhere near that many calories in it – and it’s got quite a lot of veg, too.
You can see why I’ve been so excited to share this recipe. It has been on my list to blog for three years, and I’ve never managed it. Why? Because, quite simply, every photo I’ve ever taken of it has made it look like a poo on a plate. This recipe tastes delicious, but it’s not the most beautiful of dishes.
This recipe – as in this very one, not chicken katsu curry in general – has a funny history. I first encountered in when my friend Katie brought it into a Slimming World class. I fell in love with it. Our other friend Tami submitted it to the SW website where it was posted crediting her as the source. We anxiously kept it from Katie for months, hoping she wouldn’t find out and be cross, but it turned out she knew all along and wasn’t bothered because she’d stolen it from one of her friends anyway. I can’t take credit for this recipe – I’ve adapted it but it was created by someone a few steps removed from me and is just so delicious it’s been passed around since then.
For super healthy points, serve it with vegetables. I like green beans because the sweetness of the beans contrasts nicely with the incredibly savoury, almost bitter sauce. But really, serve it with what you like. And make sure you pour on loads of sauce.
- 1 large red onion, diced
- 4 cloves of garlic, diced
- 2 courgettes, quartered lengthways and cut into chunks
- 2 large handfuls of frozen carrot
- 2 teaspoons of ground ginger
- 1 teaspoon of turmeric
- 2 teaspoons of cumin
- 2 teaspoons of dried coriander
- 1 teaspoon of chilli powder
- 1 tablespoon of sweetener
- 2 tablespoons of soy sauce
- 1 litre chicken stock
- 1 bay leaf
- 4 skinless chicken breasts
- 4 slices of wholemeal bread
- 1 egg
- 2 tablespoons of Quark
- Veg and rice, to serve
- Spray a large saucepan with oil and fry the onion and garlic until the onion is translucent. Add the courgettes and fry for two minutes more. Add the frozen carrots, the sweetener, and all of the spices except the bay leaf. Fry until the carrots have defrosted, stirring frequently to coat the vegetables in the spices
- Add the stock, soy sauce and bay leaf. Bring to the boil, then simmer vigorously for 30 minutes
- Preheat the oven to 200C. Add the bread to a food processor with lots of salt and pepper, and whizz until they're breadcrumbs. Beat the egg with more salt and pepper and place in a shallow dish
- Place the chicken breasts between two slices of clingfilm and bash with a rolling pin until as thick as a £1 coin
- Dip the chicken in the egg and then the breadcrumbs. Bake in the oven for 20 minutes
- Remove the bay leaf and pour the sauce into a blender. Puree until smooth, then add the Quark and blend again
- Serve the chicken with rice, vegetables, and lots and lots of the sauce