April 18, 2016 5 Comments Food

Saturday Night Fakeaway – Chicken Katsu Curry

This.  Is.  A.  Game.  Changer.  My all time fave ‘quick meal out’ is Wagamama’s Chicken Katsu Curry.

Chicken Katsu Curry

Waga’s original is so so good for the tastebuds, buttttt not so good for the waist line!

Don’t worry girls, I got you.

Introducing the clean, mean, just-as-good (if not better) Chicken Katsu Curry!

Let’s dive straight in, here’s what you’ll need:

Chicken Katsu Curry – Ingredients

Oils & Sauces

1 tbsp Coconut Oil

2 tsp Honey

Coconut oil to spritz

1 tbsp Reduced salt soy sauce


1 Onion, peeled and diced

2 Carrots, peeled and chopped

1 Apple (cored and chopped)


5 Whole garlic cloves, peeled

1 tbsp Medium curry powder

600ml Chicken stock

1 Bay leaf

½ tsp Garam masala

Salt and pepper


2 x 100g Chicken breasts

The Extras

2 tbsp Plain flour

50g Flour, seasoned with lots of salt and pepper

1 Free-range egg, beaten

60g Cornflakes, blitzed in blender

Chicken Katsu Curry

Chicken Katsu Curry – How To

Pre heat the oven to 200°C.


Heat the coconut oil in a pan.

Add the diced onion and full garlic cloves.

Stir for 2 minutes.

Add in the carrot and apple, cook for 10 minutes with the lid on. (Stir occasionally)

After 10 minutes check the veg is soft.

Stir in the flour and curry powder, and cook them for 1 minute.

Pour in the chicken stock bit by bit to avoid lumps of powder.

Add the honey, soy and bay leaf then bring to the boil.

Reduce the heat to a slow simmer and cook for 20 minutes.

Check the sauce is thick, and has pouring consistency (it will still be chunky, this is ok).

Add the garam masala, salt and pepper, then blitz the sauce in a blender for a smooth Waga style sauce.


While the sauce is simmering, start on with the chicken.

Lay the seasoned flour, egg and cornflakes on to separate plates.

Coat the chicken breasts into the flour, then the egg and finally cover with the blitzed cornflakes.

Like this…

Chicken Katsu Curry

Spritz with coconut oil then put in the hot oven for 12-15 minutes.


To make the recipe completely clean, use cauli – rice instead of the usual white rice.  It comes with cooking directions on the pack.

I’d recommend not using the microwave, but instead empty the pack into a frying pan with a table spoon of water and cook for 5 minutes.


Slice the chicken diagonally, serve with the rice and pour over sauce.  Serves two generously!

Chicken Katsu Curry

(If you give this recipe a go please leave me a little comment, I’d love your feedback x)