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Chicken katsu curry

Chicken katsu curry

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(40 ratings)

Prep: 20 mins Cook: 35 mins

Easy

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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Ingredients

  • 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
    Lime

    Lime

    ly-m

    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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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
    Carrot

    Carrot

    ka-rot

    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)
    Chillies

    Chilli

    chill-ee

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

  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small handful mint leaves
  • small handful coriander leaves

Method

  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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Madeleine Christine
18th Feb, 2019
1.05
Found it bitter and lacking flavour, added coconut milk which improved it but not what I was hoping for.
izzy_cleghorn
4th Jan, 2019
1.05
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
BakingBentall
10th Jan, 2019
3.05
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
dave6376
1st Nov, 2018
2.05
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
1.05
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
Emcollings90
20th Jan, 2018
5.05
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!
jo_ce2001's picture
jo_ce2001
13th Jan, 2018
2.05
Disappointed, like other reviewers have mentioned, the sauce was quite runny and so had to boil off quite a lot of the liquid. Also another reviewer mentioned that the sauce wasn't very flavoursome and I have to agree. I ended up throwing different things in to liven it up a little. Overall it was ok, hence an average rating - but I won't be trying it again.
Sarah Louise's picture
Sarah Louise
5th Jan, 2018
4.05
Cooked this on a Friday night as a healthier alternative to our usual Friday night takeaway. It came out really well and my partner commented that it tasted just like the ready meal! I followed the recipe exactly but chose to strain the sauce before serving as without doing so the bits of star anise were rather strong.
hjlonsdale
5th Jun, 2017
5.05
Love it! Sauce is great, really tasty but I did simmer off quite a lot of the water to thicken it up. Want sure whether to remove the star anise but blending it in with the sauce worked well :)

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BakingBentall
10th Jan, 2019
3.05
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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