Chicken Katsu

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 rustle up a low point version and the result was delicious! I served this with 50g of rice per person and lots of green salad leaves. The chicken katsu itself if 5sp so you can add as much rice as you require, just be sure to add the points.



Serves 4 = 10sp per serving on all plans ( 5sp on 💜 if served with brown rice)

For the chicken

4 x 165g chicken breast, raw, slightly beaten and flattened with a rolling pin

1 x egg

100g breadcrumbs

2 tbsp plain flour, seasoned with salt and pepper

For the sauce – makes 4 portions at 3sp per serving

1 onion, finely chopped

3 garlic cloves, chopped

Thumb sized piece of ginger, peeled and grated

2 tsp plain flour

1 tbsp curry powder

2 tsp garam masala

1 tsp turmeric

1/4 tsp chilli powder

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

1 tsp clear honey

100g light coconut milk

Serving suggestions

50g basmati rice per person

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. Add the flour and stir to coat the veggies and then add the curry powder, garam masala, turmeric and chilli powder as well as the 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, add the coconut milk and then simmer gently for about 15 minutes uncovered.

While the sauce is simmering you can cook the chicken. Pop the breadcrumbs, egg and flour in separate bowls. Season the flour with salt and pepper. Beat the egg. Line a baking tray ready for the chicken. Next take the chicken and coat in the flour, then the egg and then the breadcrumbs. Repeat for the other breasts. Pop in the oven for 20-25 minutes (until cooked through) whilst the sauce is simmering.

Take the sauce off the heat and pop into a food processor. Whizz the mixture until it’s a smooth purée (add water to loosen if you need to do that the mixture is loose enough to be strained). Strain the mixture through a fine sieve back into the pan, pressing it through well with the back of a wooden spoon. If you end up with a lot still left in the sieve, add it back to the blender with 100ml water and reblend, then restrain. Keep the sauce warm on the hob. Season to taste with salt to taste 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.


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14 thoughts on “Chicken Katsu

  1. amanda says:

    This was delicious although took me ages to cook! Was worth it and my children liked it too. Followed with Laura’s ice cream and waffle cone kids loved it!
    Thanks for sharing Laura x

  2. Sophie Peckham says:

    I cooked this last night after a recommendation from a friend. It was delicious! Easy to follow recipe. Both my boyfriend and I loved it. He didn’t realise it was a healthy version of our favourite curry. Can’t wait to cook another recipe

    • Laura says:

      So pleased you enjoyed it Sophie, that’s why I love it too, you would never guess its the healthy version so you feel like you are having a real treat!

  3. Amanda says:

    Hi Laura
    If i want to do this recipe without the breadcrumbs i.e. no crispy topping do i just omit the egg, flour and breadcrumbs? What would the SP points be for the whole meal? Do i just count chicken and rice? Thanks

  4. Katie Sandford says:

    I made this tonight, it was so delicious. Definitely going to become a regular dinner for my husband and I. Thank you! 😊

  5. Sally Stokes says:

    Hi Laura

    I made this for my family last night and they LOVED it!! I made a sushi rice salad to go with it, sushi rice with chopped red pepper, cucumber, nori and sushi dressing for 6SP per serving. Thank you xxx

  6. Rachel Keighley says:

    This was absolutly amazing! I doubled up on the sauce so we could have it twice in the week without a lot of extra effort. Another delicious recipe. Thanks.

  7. Kate Reilly says:

    Tried this for the first time tonight and OMG I loved it! My partner and son really enjoyed it too. It was like having a meal from Wagamamas! Will definitely be having this again! Fantastic recipe 🤩

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