Chicken Katsu Curry

We’ve all been there. You’re home from a long day at work. You’re tired, hungry and all you can think of is enjoying your favourite takeout from the comfort of your home. Of course, if you’re a lucky one with a plethora of choice in your neighborhood, a quick scroll on Deliveroo will sort you right out with nourishing soul in a bowl brought straight to your door. Their handy healthy tab has me so hopeful and excited about the growing availability of nutritious food made convenient across the UK. But those without a knight on a shiny roo scooter just yet need not miss out on a hearty week-night treat either. Though cooking from scratch may take more than a few taps on a smart phone, a result of warming, wholesome, full-bodied delight that still satisfies your cravings makes the effort worth it ten-fold. What would you go for if you could order anything and make it healthy? For me, it’s got to be a classic chicken katsu curry.

The infamous Wagamama signature has got to be one of the most beloved dishes on the highstreet. Golden crispy chicken, fragrant rice, full-bodied curry sauce. The ultimate comfort food if ever I tasted it. And yet, so simple to create. A cupboard full of spices, a pantry of essentials. Odds are you’ve got all you need to whip this up from scratch. So, next time you fancy dashing out to get your katsu fix, try this recipe instead!


Serves 4

  • 4 chicken breasts
  • 1 cup oats
  • 3 tablespoons ground almonds
  • 1/2 cup almond milk
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Pinch of salt and pepper

For the curry sauce

  • 1 yellow onion (diced)
  • 2 cloves of garlic (minced)
  • 1 inch of fresh grated ginger
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon hot chilli powder
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons soy sauce or tamari
  • Olive oil
  • 400ml boiling water

To serve

  • Brown rice
  • Steamed green beans
  • Carrot ribbons
  • Fresh green chilli thinly sliced
  • Fresh coriander leaves


Pre-heat your oven to 180°C.

Place your oats in a blender and pulse until roughly ground. Then transfer to a bowl and mix with the ground almonds, cumin, salt, pepper, almond milk and olive oil.

Take your chicken breasts and dip in the batter until evenly coated. Then place in a roasting tray and bake in the oven for 30 minutes, until cooked all the way through. For a golden and crispy finish, place the chicken under the broiler for the final 5 minutes.

For the curry sauce

Warm a drizzle of olive oil in a saucepan at medium heat and add your diced onions. Stir and cook off until they turn translucent, then add a dash of boiling water, the fresh ginger, garlic and all the dried spiced. Stir and continue to cook until your onions are completely soft and you can form a paste, adding extra water if it gets too dry.

Add the tamari and continue to cook for around 15-20 minutes, gradually add more and more water in order to form a curry sauce. Boil down if it gets too watery at any point. If your onions are still quite chunky, give the sauce a quick whizz in a blender to smooth out.

To Serve

To serve the katsu curry, plate up the chicken with brown rice, beans and carrots. Pour the curry sauce over the top and sprinkle with fresh chillis and coriander leaves. Enjoy!

If you love to cook up a decent fake-away then check out my healthy beef burger recipe or whip up this sweet potato and quinoa pizza base.

This post has been sponsored by Deliveroo.

Maxine Ali