Fakeaway Katsu Chicken Curry

by Bexi Wood in Nutrition

This recipe is a low calorie high protein version of a chicken katsu curry. Get your Wagamama fill without feeling sluggish after with this ‘Fakeaway’ recipe.

Calories per portion 633. Protein per portion 34g.


1 chicken breast

plain flour


1 white onion

2 carrots

1 TSP Ginger

1 TSP garlic/ 1 clove

1 TBSP curry paste

1 TSP chilli powder

1 TSP Tumeric

Chicken stock cube

1 can reduced fat coconut milk

1 TSP soy sauce

1 TSP honey

brown rice

coconut oil/frylight

Step 1: Slice chicken breast in half. Thoroughly cover in plain flour. Dip in mixed egg. Then cover with bread crumbs. Repeat with other half of breast. Then place on a baking tray and cook in oven for 20 mins at 200 degrees.

Step 2: Finely chop 1 white onion and 2 carrots. Add then both to frying pan with frylight or coconut oil and cook. Add 1 TSP ginger, garlic and 1 TBSP curry paste. Mix together. Add 1 TSP chilli powder and Tumeric and 100ml water. Then add in chicken stock.

Step 2: Blend all the ingredients together in a blender (I forgot to film this). Add blended contents  back to pan with 1 tin coconut milk, 1 TSP soy sauce and 1 TSP honey. Mix and leave to simmer.

Step 3:  Take chicken out of oven. Add coconut oil to pan and deep fry the chicken. After 30secs turn the chicken over. Make sure both sides are golden.

Step 4: Serve with brown rice, dish up and enjoy!