This year, in a bid to shake up the meal plan we do every week, I wanted to add in some new meals. This recipe for Chicken Katsu Curry is a delicious low fat take on the popular Japanese curry eaten across the world. Served with boiled rice and steamed seasonal vegetables, it’s a delicious dish to enjoy for those on the Slimming World plan.
Scroll down for the recipe card to print at home

Ingredients for Chicken Katsu Curry
- 4 chicken breasts
- 2 medium slices of wholemeal bread taken from a small 400g loaf
- 3 eggs
- Low calorie cooking spray
Ingredients for the curry sauce
- 2 carrots, grated
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 1 tablespoon curry powder
- 1 tablespoon tomato puree
- 1/2 teaspoon of sweetener
- 1 tablespoon of light soy sauce
- 600ml Chicken Stock (I use stock pots)
Method
- Pre-heat the oven to Gas Mark 6 (200°C/Fan 180°)
- Line a baking tray with non-stick greaseproof paper (in preparation for your chicken)
- Blitz the bread into breadcrumbs with a handheld blender and place into a large bowl.
- Beat 2 eggs and place into another large bowl
- Flatten the chicken breasts with a rolling pin (I used a sealed sandwich bag)
- Taking a chicken breast, dip the chicken into the egg and then into the breadcrumbs, coating both sides
- Place on baking tray, season and spritz with low fat cooking spray
- Set aside until ready to bake in the oven
- To make the sauce, spray a large saucepan with low fat cooking spray.
- Add the onions and stir-fry for 4 minutes
- Next add the garlic and carrots, stir fry for another 4 minutes
- Pour in the chicken stock, curry powder, tomato puree, soy sauce and sweetener and stir well
- Bring to the boil then simmer for 15-20 minutes stirring occasionally
- Put chicken breasts into a pre-heated oven to cook for 15-20 minutes or until cooked through
- When chicken is cooked, remove from baking tray and cut into thick slices
- Once the sauce is cooked through, put it in a hand blender and blitz the sauce into a smooth consistency.
- Spoon the sauce onto the plate.
- Place the sliced chicken breast on top
- Serve with boiled rice and seasonal vegetables
- Enjoy!
In terms of syns for the meal, you only need to syn the wholemeal bread. However you could use a suitable bread from your Healthy B allowance to make this synfree.

Chicken Katsu Curry
A low fat version of the popular Japanese dish, Chicken Katsu Curry. Ideally served with white basmati boiled rice and fresh seasonal vegetables.
Ingredients
- 4 chicken breasts
- 2 medium slices of wholemeal bread
- 2 eggs
- Low calorie cooking spray
For the sauce
- 2 carrots, grated
- 2 onions, thinly sliced
- 4 garlic cloves
- 1 tablespoon curry powder
- 1 tablespoon tomato puree
- 1/2 teaspoon of sweetener
- 1 tablespoon of light soy sauce
- 600ml chicken stock
Instructions
- Pre-heat the oven to Gas Mark 6 (200°C/Fan 180°)
- Line a baking tray with non-stick greaseproof paper (in preparation for your chicken)
- Blitz the bread into breadcrumbs with a handheld blender and place into a large bowl.
- Beat 3 eggs and place into another large bowl
- Flatten the chicken breasts with a rolling pin (I used a sealed sandwich bag)
- Taking a chicken breast, dip the chicken into the egg and then into the breadcrumbs, coating both sides
- Place on baking tray, season and spritz with low fat cooking spray
- Set aside until ready to bake in the oven
- To make the sauce, spray a large saucepan with low fat cooking spray.
- Add the onions and stir-fry for 4 minutes
- Add the garlic and carrots, stir fry for another 4 minutes
- Add the chicken stock, curry powder, tomato puree, soy sauce and sweetener and stir well
- Bring to the boil then simmer for 15-20 minutes stirring occasionally
- Put chicken breasts into a pre-heated oven to cook for 15-20 minutes or until cooked through
- When chicken is cooked, remove from baking tray and cut into thick slices
- Once the sauce is cooked through, put it in a hand blender and blitz the sauce into a smooth consistency.
- Spoon the sauce onto the plate.
- Place the chicken breast on top
- Serve with boiled rice and seasonal vegetables
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 336Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 243mgSodium: 554mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 46g
This is a rough guide. Please check your portion sizes.
You may also be interested in this Slimming World Mayflower Curry Recipe. It’s a delicious treat and the ultimate fake-away!



ooh this looks tasty. I have pinned it to make later on in the week xx
This really does look tasty. Going to print it out and try this soon.