Angela Nilsen makes this Japanese crumbed chicken dish with curry sauce healthier by using some clever swaps to slash the fat and calories
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Freezing the sauce
The sauce freezes beautifully, so it’s worth making a big batch to save you time for your next meal
How we made chicken katsu healthier
• Instead of deep-frying the chicken, we fried it in the minimum amount of oil to brown and crisp, then finished cooking it in the oven, which reduced the fat and saturated fat. • Used rapeseed oil to help lower the saturated fat. • Reduced the salt by using less soy sauce and swapped half the stock needed for the sauce with water. • Cut sugar by including carrots in the sauce for their natural sweetness, so less honey was needed.