I’ve seen katsu curry on the menu a few times at our local Japanese but it’s known for being rather high in points. Having been craving it for a while, this week I thought I would see if I dig out a low point version and the result was this lovely adaptation (original recipe here) and it was delicious! I served this with 40g of rice per person and lots of green salad leaves. The chicken katsu itself if 7sp so you can add as much rice as you require, just be sure to add the points.
Serves 2 = 11sp (previously 14pp) each
For the chicken
2 x 165g chicken breast, raw, slightly beaten and flattened with a rolling pin
1 x egg
1 tsp plain flour
For the sauce
1 onion, finely chopped
3 garlic cloves, chopped
Thumb sized piece of ginger, peeled and grated
2 tsp garam masala
¼ tsp turmeric and hot chilli powder (or mild if you prefer less heat)
2 tsp tomato purée
500ml hot chicken stock made with one chicken stock cube
1 large carrot, peeled and grated
2 tsp dark soy sauce
½ tsp clear honey
2 tsp cornflour
80g basmati rice
Mixed salad leaves
Preheat the oven to 180c.
Begin by frying the onion, garlic and ginger, for around 10 minutes until the onion is tender and starting to brown. Add a little water if the pan gets too dry. Then stir in the garam masala, turmeric, chilli powder and tomato purée and fry for a minute stirring to scrape up any bits from the bottom of the pan. Next pour in the stock and then add the carrot, soy sauce and honey. Bring to a boil, then lower the heat and simmer gently for about 15 minutes uncovered.
While the sauce is simmering you can cook the chicken. Mix the breadcrumbs and flour in a bowl and season well with salt and pepper. Crack the egg into another bowl and beat well. Line a baking tray ready for the chicken. Next take the chicken and coat in the egg and then coat in the breadcrumbs. Repeat once more into the egg and then breadcrumbs and pop on the baking tray. Repeat for the other breast. Pop in the oven for 20-25 minutes (until cooked through) whilst the sauce is simmering.
Finally mix the cornflour with 2 tsp cold water, stir into the sauce and simmer for 1 minute. Then take off the heat and pop into a food processor. Whizz the mixture until it’s a smooth purée (add a little water to loosen if you need to). Strain the mixture through a fine sieve, set over a large bowl, pressing it through well with the back of a wooden spoon. Season with salt and set to one side (the sauce can be made up to 3 days ahead and chilled).
Serve with rice, some mixed salad leaves and the chicken sliced. Pour a generous amount of the sauce over the chicken.