Fancy creating a delicious lower-calorie version of your chicken katsu curry takeaway favourite? This homemade Wagamama katsu curry might involve a little bit more work than just ordering in a restaurant, but Cook Yourself Thin chef Gizzi Erskine has created this easy katsu curry recipe so you can make it in your own kitchen. This katsu dish features the classic breadcrumbed chicken and sticky rice combination, with the spicy curry sauce we all love. And not to mention it’s much healthier for you when you make it at home! We know what we’re making for dinner tonight!
- 1tbsp groundnut or vegetable oil
- 1 onion, peeled and chopped
- 5 whole garlic cloves, peeled
- 2 carrots, peeled and chopped
- 2tbsp plain flour
- 1tbsp medium curry powder
- 600ml chicken stock
- 2tsp honey
- 1tbsp soy sauce
- 1 bay leaf
- ½tsp garam masala
- 4 x 100g chicken breasts
- 100g flour, seasoned with lots of salt and pepper
- 1 free-range egg, beaten lightly
- 120g cornflakes, bashed in a pestle and mortar
- 5 spritzs of spray olive oil
- Japanese steamed rice and salad, to serve
- You'll also need:
- Small pan with lid
To make this chicken curry, heat the oven to 200ºC. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 mins, then throw in the carrot pieces and cook slowly for 10 mins, with the lid on giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
Stir in the flour and curry powder and cook them for a min. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps). Add the honey, soy and bay leaf then bring to the boil.
Reduce the heat to a slow simmer and cook for 20 mins. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (Some people might like a chunky sauce so feel free not to strain it but I like it nice and smooth.)
Meanwhile, for the chicken, lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the cornflakes.
Spritz with oil then put in the hot oven for 12-15 mins. Slice the chicken diagonally then serve with Japanese steamed rice and salad.
Coating the chicken in cornflakes may sound bonkers, but they will add tons of crunch with the ability to be able bake the dish and they're fantastic for allergy sufferers too