RECIPE: Chicken Katsu Curry (Wagamama Style)

During the first lockdown I saw that Wagamama had shared their recipe for cats curry so I thought I would try it out, now the recipe below is for 2 people but I was cooking for 8 people so the pictures look like more food (obviously)

Serves 2

Ingredients (the sauce)

• 2 - 3 tbsp vegetable oil (I used extra virgin olive oil)

• 1 onion (finely chopped)

• 1 garlic clove (crushed)

• 2.5cm piece of ginger (peeled and grated)

• 1 tsp turmeric

• 2 heaped tbsp mild curry powder

• 1 tbsp plain flour

• 300ml chicken or vegetable stock (I used half and half of each)

• 1 tsp light soy sauce

• 1 tsp sugar (to taste)

Ingredients (rest of the dish)

• 120g rice

• The Sauce

• 2 skinless chicken breasts

• 50g plain flour

• 2 eggs (lightly beaten)

• 75ml vegetable oil (for deep-frying - I used extra virgin olive oil)

• 40g mixed salad leaves

Method

Step 1: Begin making the katsu curry sauce by placing the pre-prepared onions, garlic and ginger into a pan on a medium heat and soften.

Step 2: Add the curry powder to the pan, before adding turmeric. Continue to stir for a couple of minutes. You’ll be able to smell the flavours coming through already as the mix becomes like a paste.

Step 3: Add the flour and continue to mix with the contents of the pan for a minute or two. The paste should start to thicken up.

Step 4: Add the stock (already mixed with water) bit-by-bit to the mixture. Add a little at a time, to ensure it’s combined evenly with the sauce.

Step 5: Add the coconut milk to the pan, stirring in a little bit at a time. You can add as much coconut milk as you like to make it more to your liking. If you prefer a creamier sauce, add the full portion.

Step 6: Let the sauce cool down on a low heat, before adding in the sugar and soy sauce to finish.

Step 7: Once you’ve completed the sauce, split the chicken in half, before turning it into a bowl of flour.

Step 8: Once you’ve floured the chicken, do the same into a bowl of beaten eggs, before repeating the step in the bowl of panko breadcrumbs.

Step 9: Add the chicken into a pan of vegetable oil, pre-heated for deep-frying. Continue to cook the chicken until golden.

Step 10: Strain the sauce to remove any lumpy bits.

Step 11: Cook the rice.

Step 12: Remove the chicken from the pan when finished, and serve as you wish, alongside the rice. If you want to make your plate look really fancy, Jasmine rice is perfect for shaping. Add mixed leaves, before pouring your katsu sauce over the dish.