Japanese Chicken Katsu Curry

Ok enough with all the soppy love blogs….my next favourite subject is food…food food glorious food 😉

When people first move to the UK everybody warns you about the “Heathrow injection”…. What is this??  The Urban Dictionary tells me it’s “a metaphor for the weight one inevitably gains when one migrates to London for an extended stay”.

A girlfriend of mine living in the UK said to me “Michelle, whatever you do, stay away from the ice creams, chocolates and cakes in the UK as they are amazing, and once you start you cannot stop”…well I listened to her and I did stay away from that!!!!  But what I didn’t stay away from was the 5+ days a week drinking a cheap alcoholic drink called a snakebite (a drink made up of half beer, half cider and a dash of blackcurrant squash), a few too many of these would inevitably lead to greasy take-away’s en route home.  Anyway the point of my story is I picked up over 15kg’s!!!!

To lose the weight I joined a slimming club (I joke and call it fat camp), where you are just taught clean eating, everything you pretty much know but when you are 20kg’s overweight it does help someone reminding you about the best ways to cook, especially for someone like me who loves cooking, baking and food in general.

One of my favourite places to eat in the UK was Yo Sushi, and my favourite dish…the Chicken Katsu Curry…a Japanese curry dish…a combination of deep fried chicken (or pork) in breadcrumbs with a wickedly wonderful Japanese curry sauce.  It’s pretty obvious from a low fat healthy eating point of view, that this dish is probably the worst….So this is an amended recipe that I learnt at “fat camp”…and it’s amazing…a healthy alternative that satisfies the cravings.

image (10)

(serves 4)

For the chicken
4 de-boned, de-skinned chicken breasts
228g whole wheat bread (blitzed into breadcrumbs)
Salt and pepper to season
1 egg, beaten

For the curry sauce
1 large onion, chopped
2 courgette, chopped
2 carrots, chopped
1 apple, peeled and chopped
4 cloves of garlic crushed
1 tsp of fresh ginger
1 tsp turmeric
2 tsp cumin
2 tsp coriander
2 tsp chilli powder (less if you do not like spicy/hot food)
1 tbsp honey
1 tbsp soy sauce
1 litre chicken stock
1 bay leaf

  1. Spray a large saucepan with some spray and cook.
  2. Add the onion, garlic, ginger and cook for approx 3 mins, until onion is softened.  Add the carrots, apple and courgette and lightly fry for a further 4-5 mins.
  3. Mix in all the spices to evenly coat.
  4. Add the stock, honey, soy sauce and bay leaf and bring to the boil.  Reduce heat and simmer for approx 30 mins, until all vegetables are softened.
  5. While the sauce is cooking, preheat oven to 200 degrees.
  6. Season the breadcrumbs with some salt and pepper.
  7. Place each chicken breast in some cling film and bash down into thinner fillets.
  8. Dip the chicken into the beaten egg and then into the breadcrumbs and place on a baking tray sprayed with some spray and cook.
  9. Bake in the oven until breaded chicken breasts are nice and golden but be careful not to overcook as chicken breasts can dry out very quickly.
  10. Slice each breaded chicken breast into pieces and serve alongside some steamed jasmine rice, fresh coriander and grated carrots.
  11. Remove the bay leaf from the curry sauce and blitz the sauce so that it becomes a thick smooth sauce.
  12. Ladle over the chicken and rice.

Now I haven’t been home in South Africa long enough to see if you can get this in restaurants in Durban, so if you love cooking, keen to try a new dish then go on give this a go….it is honestly quick and easy and oh so yummy!!!!  Post a reply comment and let me know how it goes and if you’re as much an addict as I am  😉




Thanks for reading and comments really do make my day ;-)

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