Katsu Curry Recipe
Get your Wagamama katsu curry fix at home with this healthier version - don't worry, we've kept things super simple! Instead of deep frying the chicken, we've opted to oven-bake to keep it light and crispy. While the chicken is in the oven you can make the katsu sauce so that when the chicken is ready, you can serve your meal straight away.
Did you know?
Katsu means cutlet in Japanese but it's pronunciation is the same as the verb 'to win'. So often in Japan, students will eat katsu the night before an important exam.
- 1 tbsp panko breadcrumbs
- 1 Chicken Breast
- 1 small egg beaten
- 1 tsp of curry powder
- ¼ onion
- ½ carrot
- 150g of cooked basmati rice
- 125ml chicken gravy
- 1 tsp peanut butter
- 2 tsp soy sauce
- Preheat oven to 200c.
- Start by making your breaded chicken. Place chicken on a chopping board and cover with cling film then hit with a rolling pin, beat until flattened out and the same thickness throughout.
- Dip in egg mixture all over and then into the panko breadcrumbs and place onto a baking tray.
- Place into oven for 20-25 minutes.
- To make the sauce start by heating a frying pan with a few sprays of fry light.
- Add in onion and carrot and stir fry until cooked through.
- Place into a blender with chicken gravy, peanut butter and soy sauce and whizz up.
- Place mix into a pan and gently heat through.
- Once chicken is cooked serve with your katsu sauce and rice. It is also great served with a side salad.
For more easy and healthy recipes this this, click here.