Lower Fat Katsu Chicken Curry Recipe

Name: Lower Fat Katsu Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon garam masala powder; 2 tablespoons red curry paste; 2 teaspoons ginger paste (2.5cm of fresh ginger grated); 2 garlic cloves, finely chopped; 2 medium onions; 1 chopped red chilies or 1 teaspoon chili paste; 1/2 granny smith apple, cored peeled, chopped; 1 tablespoon oil; 2 tablespoons plain flour; 2 cups chicken stock; 1 tablespoon oyster sauce; 1 teaspoon salt; 2 tablespoons brown sugar; 600 g skinless chicken breasts, cut into chunks; 2 tablespoons cornstarch or 2 tablespoons cornflour; 2 tablespoons cold water

Servings: persons

1 tablespoon garam masala powder
2 tablespoons red curry paste
2 teaspoons ginger paste (2.5cm of fresh ginger grated)
2 garlic cloves, finely chopped
2 medium onions
1 chopped red chilies or 1 teaspoon chili paste
1/2 granny smith apple, cored peeled, chopped
1 tablespoon oil
2 tablespoons plain flour
2 cups chicken stock
1 tablespoon oyster sauce
1 teaspoon salt
2 tablespoons brown sugar
600 g skinless chicken breasts, cut into chunks
2 tablespoons cornstarch or 2 tablespoons cornflour
2 tablespoons cold water

1
mix curry powder, red curry paste, ginger paste, garlic, and the 1/2 apple, oil,and onions in food processor until smooth.
2
cook mixture in large skillet/sauce pan for 5 minutes on medium heat.
3
add 2 tablespoons of plain flour and cook for a further 3-5 minutes.
4
slowly pour in chicken stock and keep stirring.
5
add oyster sauce, salt, brown sugar.
6
bring to low boil, add chicken stir occasionally until chicken is cooked through.
7
in a separate bowl mix 2 tbs of corn starch with 2 tablespoons water, stir til smooth.
8
add to sauce and stir while it thickens up.
9
Notes:.
10
to make it spicier, add chili paste, or a chopped red chili.
11
serve over white rice (jasmine, or a sticky white rice), shredded cabbage, japanese pickles.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon garam masala powder, 2 tablespoons red curry paste, 2 teaspoons ginger paste (2.5cm of fresh ginger grated), 2 garlic cloves, finely chopped, and more.

Yes, Lower Fat Katsu Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lower Fat Katsu Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions