Whenever I visit Wagamama, Katsu Curry is always my choice of dish. Breaded chicken, with rice, curry sauce and salad! Bliss. As I don’t have a Wagamama nearby, hint hint Chelmsford, I decided to scour the internet for a recipe to create it at home! The last time I blogged a recipe was last year… shocking eh? This is one of few meals I have cooked and actually enjoyed, and a few people on twitter requested the recipe… So here we go!
You will need…
For the chicken: 4 skinless chicken breasts, 240g wholemeal breadcrumbs, 1 egg beaten, salt and pepper.
For the curry sauce: 1 chopped onion, 1 chopped courgette, 2 chopped carrots, 4 crushed cloves of garlic, 1 tsp of fresh ginger, 1 tsp of turmeric, 2 tsp of cumin, 2 tsp coriander, 1 tsp chilli powder, 1 tbsp sweetener, 1 tbsp soy sauce, 1 litre of chicken stock (I used chicken stock cubes – much easier to get hold of!), 1 bay leaf, 1 tbsp fat free fromage frais, low calorie cooking spray.
Spray a large saucepan with low-calorie cooking spray. Add the onion, garlic and ginger and then cook for 3 minutes, or until the onion is softened. Add the carrots and courgettes, and fry for a further 4-5 minutes. Then add the turmeric, cumin, coriander, chilli powder and sweetener and evenly coat the vegetables.
Add the chicken stock, soy sauce and bay leaf and bring it to the boil. Reduce the heat and simmer for 30 minutes. (The second photo is of it blitzed, do this at the end of the 30 minutes!)
Whilst the sauce is cooking, preheat your oven to 200c/180c fan/gas 6. Season the breadcrumbs with salt and pepper. Dip each chicken breast in the egg then coat with breadcrumbs and place onto a baking tray sprayed with low-calorie cooking spray. Bake in the oven for 15-20 minutes, or until the chicken is cooked through. As demonstrated in the second photo, take out the bay leaf from the sauce and blitz it until the sauce becomes thick and smooth, then stir in the fromage frais.
There you have it, a quick, easy, AND healthy homemade Katsu Curry! Let me know if you give it a go! 🙂