Katsu Chicken Curry | Slimming & Weight Watchers Friendly

Ingredients

• 4 (approximately 150 g each)skinless chicken breasts
• 50 gsalted tortilla chips, crushed
• 1egg
• 400 gcarrot
• 250 gonion
• 230 gpotato
• 4 clovesgarlic
• 2chicken stock cubes
• 2 tbspsweetener
• 2 tbspsoy sauce
• 2 tbspcurry powder
• 2 tbspgarlic granules
• 1 tbsponion granules
• 1 tbspgaram masala
• 750 mlwater
• as neededlow-calorie cooking spray

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 200°C. Chop the garlic, onion, carrots and potato.

2. 2

   Soften the onion

   Spray a pan with low-calorie cooking spray and gently fry the onion and garlic for a few minutes.

3. 3

   Simmer the sauce

   Add the carrots, potato, garlic granules, onion granules, stock cubes, garam masala, curry powder, soy sauce and water. Bring to the boil, then lower the heat, cover and simmer for around 45 minutes, stirring occasionally. Add more water if the liquid reduces too much.

4. 4

   Crush the coating

   While the sauce simmers, crush the tortilla chips into crumbs. You can put them in a sandwich bag and bash them with a rolling pin.

5. 5

   Prepare the tray

   Line a baking tray with foil and spray it with low-calorie cooking spray.

6. 6

   Coat the chicken

   Whisk the egg with a fork in a bowl. Dip a chicken breast into the egg and place it on the tray. Pat a quarter of the crushed tortilla chips onto the top, then repeat with the remaining breasts.

7. 7

   Bake the chicken

   Spray the tops of the chicken breasts with low-calorie cooking spray and bake in the middle of the preheated oven for 30–40 minutes, depending on their thickness.

8. 8

   Blend the sauce

   When the potato and carrot are cooked through, stir in the sweetener and blend the contents of the pan with a hand blender until very smooth. If the sauce is too thick, add a little more water at a time; if it is too thin, reduce it over a low heat.

9. 9

   Slice and serve

   When the chicken is cooked, slice it and serve with the sauce. If you are unsure, make a deep cut in the thickest part and check that the meat is white all the way through.

What is katsu chicken curry?

Katsu curry is a Japanese-style dish of crisp-coated meat served with a smooth, mildly spiced curry sauce. This version takes inspiration from the popular restaurant combination, using crushed salted tortilla chips for the chicken coating.

Vegetables simmer in the sauce before being blended, giving it body without leaving pieces in the finished curry. Baking the chicken keeps the preparation straightforward while the sauce cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 52g protein, 45g carbs, 17g fat.

The chicken supplies most of the protein, while the potato, carrot, tortilla chips and sweetener contribute carbohydrates. The tortilla chips, egg and cooking spray contribute fat, with the chips and soy sauce also adding salt. Serve with a generous portion of vegetables alongside, or choose a measured portion of rice to balance the plate.

The sauce vegetables

Carrot: it brings sweetness and colour to the curry, and needs to become fully tender before blending.

Potato: it helps give the blended sauce a fuller texture. Chop it into pieces that will cook through during the simmer.

Onion and garlic: gently frying them first starts the sauce with a softer, savoury base.

Getting the coating to stick

Egg: dip each breast in the whisked egg so the crumbs have something to cling to. Let excess egg drip off before adding the coating.

Tortilla crumbs: press a quarter of the crushed chips onto each breast, concentrating on the top as the method specifies. Aim for crumbs rather than large shards for a more even coating.

Spice and seasoning

Curry powder: the recipe uses medium curry powder, though mild or hot can be used to suit your preference. Garam masala adds another layer of spice alongside it.

Soy sauce and stock cubes: both season the sauce, so taste it after blending before adding anything further. The salted tortilla chips also contribute salt to the finished plate.

How to judge the texture

Vegetables: check that the carrot and potato are cooked through before blending; if they are still firm, continue simmering until tender.

Sauce: blend until smooth, then adjust the consistency gradually with water or a little more simmering. The recipe does not set a single ideal thickness, so use the texture you prefer.

Chicken: cooking time is given as 30–40 minutes because breast thickness varies. Check the thickest part is white all the way through before slicing.

Keeping the timing on track

Start the sauce first, as it simmers for around 45 minutes. While it cooks, crush the tortilla chips and prepare the chicken and tray.

The chicken takes 30–40 minutes in the oven, so it can bake while the sauce finishes. The stated total time is 55 minutes; allow for the longer end of the chicken cooking range if the breasts are thick.

Serving the curry

Slice the chicken shortly before serving so the crumb coating stays as crisp as possible. Spoon the smooth sauce alongside or over the chicken.

Rice is a natural accompaniment if you want a more substantial plate; a simple green vegetable or salad can add freshness alongside the rich, spiced sauce.

Recipe notes & tips

• Chop the vegetables into similar-sized pieces so they soften at a similar rate.
• Keep the sauce covered as it simmers and stir occasionally to help prevent it catching on the bottom of the pan.
• Crush the tortilla chips finely enough to coat the chicken without leaving large pieces.
• Add water to the blended sauce a little at a time so it does not become thinner than you want.
• Check the thickest chicken breast before serving, as the breasts may not all cook at the same speed.

Variations

• Change the heat: use mild or hot curry powder instead of medium to suit your preference.
• Add fresh garnish: finish with chopped spring onion or coriander for a fresh note.
• Serve with rice: add cooked rice alongside when you want a more filling meal.
• Add greens: serve with steamed greens or a simple salad for contrast.
• Make the crumbs finer: crush the tortilla chips more thoroughly for a closer, more even coating.

Common mistakes to avoid

• Lumpy sauce: wait until the vegetables are fully tender, then blend until smooth.
• Too-thick sauce: stir in water a little at a time after blending.
• Too-thin sauce: simmer it gently for longer to reduce it.
• Loose coating: dip the chicken in egg before pressing the crushed chips onto it.
• Unevenly cooked chicken: check the thickest part of each breast rather than relying only on the timer.

How to store

Refrigerate leftover chicken and sauce promptly in separate airtight containers and use within 2 days. Reheat until piping hot throughout; the coating may soften, so use an oven or air fryer to help it crisp again.

Frequently asked questions