Chicken katsu curry

Healthy chicken katsu curry

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(71 ratings)

Prep: 20 mins Cook: 35 mins


Serves 2

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. If you're following the Healthy Diet Plan then this a great dish to add to your repertoire

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal585
  • fat16g
  • saturates2g
  • carbs58g
  • sugars12g
  • fibre9g
  • protein47g
  • salt0.3g
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  • 25g flaked almonds
  • 1 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 boneless, skinless chicken breasts (about 300g/11oz total)
  • lime wedges, for squeezing over



    The same shape, but smaller than…

For the sauce

  • 2 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • thumb-sized piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp medium curry powder
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • ¼ tsp ground turmeric
  • 1 tbsp plain wholemeal flour

For the rice

  • 100g long-grain brown rice
  • 2 spring onions, finely sliced (include the green part)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the salad

  • 1 medium carrot, peeled into long strips with a vegetable peeler



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ⅓ cucumber, peeled into long strips with a vegetable peeler
  • 1 small red chilli, finely chopped (deseeded if you don't like it too hot)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • juice ½ lime



    The same shape, but smaller than…

  • small handful mint leaves
  • small handful coriander leaves


  1. Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.

  2. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.

  3. Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.

  4. Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.

  5. Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.

  6. Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.

  7. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

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Comments, questions and tips

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5th Jun, 2020
I thought this was lovely I had to add a bit of salt and soy to the sauce as I didn't find it flavoursome enough as it was but I would defiantly make again
Matt Backhouse's picture
Matt Backhouse
12th Feb, 2020
I personally did not enjoy this, the Star of Anise was very overpowering, in hindsight i should have added it more gradually as it is not a spice i have cooked with before. Having made other Katsu curries from other recipes on this website, i don't think i will be making this one again unfortunately
9th Jan, 2020
I can’t understand the negative comments. This dish was fantastic. For those that thought the sauce was rubbish a. Use a different curry powder, and b. Thicken it. It wasn’t thick enough but it certainly had enough flavour. I cook a lot and this is definitely going in my favourites.
Madeleine Christine
18th Feb, 2019
Found it bitter and lacking flavour, added coconut milk which improved it but not what I was hoping for.
4th Jan, 2019
This recipe was very bland, there is usually sugar or honey, stock cubes and soya sauce but this recipe was one of the worst I’ve tried. It turned out watery and bitter, don’t waste your time making this as there are many better recipes out there
10th Jan, 2019
Definitely improved by using chicken stock instead of water, added a tbsp of soy sauce and 2 tsp of honey to the sauce. Also adding the ginger and garlic after frying the onions, and only letting them fry for a minute, should prevent them making the dish bitter.
dave6376's picture
1st Nov, 2018
A lot of work for a dish that is only just OK. Despite adding cornflour the sauce was still a bit watery and we ended up having mango chutney on the side to boost the flavour. If anyone else is thinking of cooking this I suggest you make the salad first and set it aside while you cook the rice and the chicken. It's not as awful as some other reviews suggest but it's not really worth the effort either.
Steph Phillips's picture
Steph Phillips
17th Mar, 2018
Sauce really was awful! Tasting whilst cooking I added a chicken stock cube, salt, Chinese 5 spice and fresh coriander. Still terrible! I did remove the start anise though, so perhaps if I'd blended that in it would've been better. Won't be using this recipe again though.
Paxos Girl
1st Nov, 2018
How can you give a poor rating if you haven't followed the recipe as given and changed the ingredients?
Emcollings90's picture
20th Jan, 2018
SO TASTY! Not too sure why people have said that the sauce is too watery... you just need to bring it to the boil and reduce it down before blending. Lovely thick sauce and the almonds really add a lot of flavour to the dish. The ‘only’ slight negative would be the pieces of star anise are quite overpowering. May be best to pick out the larger chunks or strain it before serving. Great, healthy dish!


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10th Jan, 2019
I made a few modifications to this recipe based on other comments and my own inclination. - Used a mix of GF brown breadcrumbs (straight from the freezer) and crushed flaked almonds for the coating. - Used beaten egg instead of oil to stick the coating to the chicken. - Thoroughly seasoned both egg and crumb. Dipped chicken into the egg, then the coating, then repeated. Sprinkled over the remaining coating before baking. - For the sauce I used 1 tbsp Madras curry powder, and left out the star anise and extra turmeric. - I fried the onion first for 5 minutes until starting to turn golden, then added the (crushed) garlic and (finely grated) ginger and fried for 1 minute before adding the curry powder. - Swapped wholemeal flour for GF rice flour - Used chicken stock instead of water and added gradually until the sauce was the right consistency - Added 1 tbsp GF soy sauce and 2 tsp runny honey to the sauce Given the above adjustments, this recipe would get 5 stars from me and my dad. i hope this helps out those who feel this recipe isn't "quite right" as it is!
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