Airfryer Crispy Chicken Katsu Curry
This air fryer Crispy Chicken Katsu Curry is a lower calorie take on the fried classic version. The crispy chicken is coated in finely crushed cornflakes and is teamed with a homemade with a rich and mildly spiced curry sauce, made with carrots and potatoes. Ideal for a balanced, nutrient-rich meal.
The Recipe
Airfryer Crispy Chicken Katsu Curry
This air fryer Crispy Chicken Katsu Curry is a lower calorie take on the fried classic version.
Servings:
Ingredients
Sauce:
- 200 g carrots
- 1 white onion
- 200 g potato
- 3 tsp curry powder you can also buy a premade katsu curry spice cube if you prefer
- 1 tsp chilli powder
- 1 chicken stock cube dissolved in 800 ml hot water
- ¼ tsp ginger powder or crushed ginger
- 3 garlic cloves crushed
- 1 tsp cooking oil
Chicken:
- 60 g crushed cornflakes
- 2 tbsp chilli sauce or sriracha
- 2 medium chicken breasts
- salt and pepper to taste
- spray oil
To Serve:
- rice of choice
- vegetables of choice
Instructions
- Peel and dice the carrots, potatoes and white onion. Peel and crush the garlic cloves. In a large pan, heat 1 tsp of oil and sauté the garlic. Add the carrots, potatoes, curry powder, and chilli powder. Pour in the stock and simmer for 20-25 minutes until the vegetables are soft. Blend until smooth and it's ready to serve. Tip – blend the sauce once the chicken has cooked so it stays warm.
- Season the chicken breasts with salt and pepper and coat in the chilli or sriracha sauce, then coat each chicken breast in the crushed cornflakes.. Spray lightly with oil.
- Cook the chicken: Air fry the chicken at 190°C for 19 minutes, flipping halfway. Alternatively, bake in the oven at 200°C for 25-30 minutes until crispy and cooked through.
- Serve with cooked rice and grilled vegetables. Not included in nutrition calculation.
Notes
Nutrition Info
Includes calculation for the chicken and 200ml of sauce. Does not include rice or vegetables.
A side of rice and vegetables could be an additional 200-300 extra calories depending on serving size.
Ingredient Swaps
I use cornflakes as they are more budget friendly if you are making crispy chicken often but you can replace cornflakes with panko breadcrumbs for a more traditional alternative.
Swap chicken for tofu to make it vegetarian (may need less cooking time). Side Serving Suggestions Serve with pickled vegetables or side of fresh cucumber salad.
Swap chicken for tofu to make it vegetarian (may need less cooking time). Side Serving Suggestions Serve with pickled vegetables or side of fresh cucumber salad.
Nutrition Per Serving
Calories: 292kcal | Carbohydrates: 28.8g | Protein: 38g | Fat: 3g | Fibre: 4.6g
