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Mellow Chicken Katsu Curry

Mellow Chicken Katsu Curry

Introducing this restaurant-inspired, chicken katsu curry - developed especially for the fans of this beloved dish. With its deliciously mellow sauce, it makes the perfect fakeaway treat for the weekend.

Ingredients

  • 2 tsp. curry powder
  • 2 tsp. garlic granules
  • 75g Greek yogurt (0% fat)
  • 600g chicken mini fillets
  • 2 slices wholemeal bread (80g)
  • 6-8 sprays of vegetable oil
  • 2 x 250g bags of wholegrain microwave rice
  • For the sauce
  • 2 tbsp. olive oil
  • 1 garlic clove, minced
  • 2cm fresh ginger, finely chopped
  • 2 tsp. curry powder
  • 1 bunch of coriander stalks, chopped and leaves reserved
  • 1 medium onion (approx 150g), chopped
  • 2-3 large carrots (approx 240g), finely diced
  • 2 sweet potatoes (approx 320g), finely diced
  • 1 chicken stock cube, dissolved in 850ml of boiling water
  • 1 tbsp. cornflour
  • 2 tbsp, cold water
  • 30g mango chutney
  • For the pickled cucumber
  • 1/2 cucumber, sliced into ribbons with a vegetable peeler
  • 1/2 red chili (optional)
  • Mint leaves
  • 2 spring onions, sliced
  • squeeze of lime

Preparation time:

Cooking time:

Skill level:

Medium

Serves:

Four

Method

  1. Mix 2 tbsp. curry powder and the garlic granules with the Greek yogurt.

  2. Add the chicken to the yogurt and mix well. Leave to marinate in the fridge for at least 30 minutes or longer. 

  3. To make the sauce, add 2 tbsp. olive oil, garlic, ginger, curry powder and coriander stalks to a non-stick pan, and cook on a gentle heat for a few minutes. Add the onions, carrot, sweet potato and gently fry for a further 10 minutes. 

  4. Add 850ml boiling water with the stock cube dissolved in it. Let the sauce simmer for approx. 15-20 minutes or until the sauce thickens. 

  5. Meanwhile, place the wholemeal bread in a food processor and whizz until bread crumbs form.

  6. Preheat the oven to 220°C (200°C Fan)

  7. Remove the chicken from the fridge. take each mini fillet and coat in the breadcrumbs. Place on a non-stick baking sheet. Repeat using all the mini fillets, spreading them out well.

  8. Once coated, spray the mini fillets with a few sprays of oil and put in the oven for 20 minutes. 

  9. To make the pickled cucumber, add the chili, mint, spring onions and squeeze of lime juice to a small bowl. Stir in the cucumber ribbons and season well.

  10. Cook the rice according to the pack instructions. 

  11. Serve the rice, cucumber, chicken and sauce, and sprinkle with the remaining coriander leaves. 

Nutritional information per serving:

kcalories

600

protein

46g

carbs

77g

fat

12g

Print recipe

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