Who doesn't love Wagamama chicken katsu curry?! I love asian curries and the katsu curry at Wagamama is one of my favourites...so imagine how happy I was to find the recipe online. Mine just has a slight tweak in that I used medium curry powder instead of mild...however, when you watch the video within the link, you're told to do as much tweaking as you like...to your taste.
The curry sauce is totally delicious and full of flavour, combined with tender chicken in a crispy panko coating. Serve with some rice on the side and you really don't need anything else...except for it not to end...!
Tips
- Make ahead – the sauce can easily be made the day before or in the morning for that evening – gently reheat in a saucepan when ready to eat. The chicken can also be breaded a few hours before needed and kept in the fridge until ready to cook.
- I used medium curry powder instead of mild as that’s what I have in the cupboard – it tasted delicious too, so the choice is yours.
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base.
- Replace the chicken for aubergine or sweet potato for a vegetarian version.
- This recipe for Wagamama chicken katsu curry is easily adapted if you’re cooking for less or more people.
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Ingredients
For the sauce:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2.5cm piece of ginger, peeled + grated
- 1 tsp turmeric
- 2 heaped tbsp mild curry powder (see Tips)
- 1 tbsp plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk or Alpro coconut long life drink (see Tips)
- 1 tsp light soy sauce
- 1 tsp sugar, to taste
For the chicken and to serve:
- 1 quantity katsu curry sauce
- 2 skinless chicken breasts, each butterflied and each breast cut into 2 pieces (see Tips)
- 50g plain flour
- 2 eggs, lightly beaten
- 100g panko breadcrumbs
- 75ml vegetable oil, for deep-frying
- 120g rice (I use basmati rice, but any rice will do!)
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Instructions
- See Tips for making ahead. In a medium saucepan, heat the vegetable oil over a low to medium heat and fry the finely chopped onion, garlic, and ginger for around 5 minutes, until soft.
- Add the turmeric and curry powder and cook on a low to medium heat for around 1 minute, until fragrant.
- Next, add the flour to the pan and cook it off for 1 minute, it's this roux which will make your sauce deliciously thick and silky.
- Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your soy sauce and sugar, to taste. Leave to simmer gently while you cook the rice and prepare and cook the chicken.
- Cook the rice according to packet instructions.
- Meanwhile, prepare and cook the chicken - toss the 4 pieces of chicken in flour, then coat in egg and finally toss in the panko breadcrumbs.
- Heat the vegetable oil in a large frying pan or wok on a high heat. Fry the pieces of chicken for around 4 minutes on each side, until crisp, golden and cooked through – I check that the temperature is 74C with my Thermapen. You might need to do this in a couple of batches – I put the oven on low to keep the cooked chicken warm while I cook the second batch. Transfer to a plate with kitchen roll to drain and then slice. Strain the sauce through a fine sieve and discard the onion, garlic and ginger that’s left.
- To serve, generously heap the rice onto each plate, add the fried chicken, and liberally pour the curry sauce on top…and enjoy!
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Wagamama Chicken Katsu Curry
Ingredients
For the sauce:
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 1 garlic clove crushed
- 2.5cm piece of ginger peeled + grated
- 1 tsp turmeric
- 2 heaped tbsp mild curry powder (see Notes)
- 1 tbsp plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk or Alpro coconut long life drink (see Notes)
- 1 tsp light soy sauce
- 1 tsp sugar to taste
For the chicken and to serve:
- 1 quantity katsu curry sauce
- 2 skinless chicken breasts each butterflied and each breast cut into 2 pieces (see Notes)
- 50g plain flour
- 2 eggs lightly beaten
- 100g panko breadcrumbs
- 75ml vegetable oil for deep-frying
- 120g rice (I use basmati rice, but any rice will do!)
Instructions
- See Notes for making ahead. In a medium saucepan, heat the vegetable oil over a low to medium heat and fry the finely chopped onion, garlic, and ginger for around 5 minutes, until soft.
- Add the turmeric and curry powder and cook on a low to medium heat for around 1 minute, until fragrant.
- Next, add the flour to the pan and cook it off for 1 minute, it's this roux which will make your sauce deliciously thick and silky.
- Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your soy sauce and sugar, to taste. Leave to simmer gently while you cook the rice and prepare and cook the chicken.
- Cook the rice according to packet instructions.
- Meanwhile, prepare and cook the chicken - toss the 4 pieces of chicken in flour, then coat in egg and finally toss in the panko breadcrumbs.
- Heat the vegetable oil in a large frying pan or wok on a high heat. Fry the pieces of chicken for around 4 minutes on each side, until crisp, golden and cooked through – I check that the temperature is 74C with my Thermapen. You might need to do this in a couple of batches – I put the oven on low to keep the cooked chicken warm while I cook the second batch. Transfer to a plate with kitchen roll to drain and then slice. Strain the sauce through a fine sieve and discard the onion, garlic and ginger that’s left.
- To serve, generously heap the rice onto each plate, add the fried chicken, and liberally pour the curry sauce on top…and enjoy!
Notes
- Make ahead – the sauce can easily be made the day before or in the morning for that evening – gently reheat in a saucepan when ready to eat. The chicken can also be breaded a few hours before needed and kept in the fridge until ready to cook.
- I used medium curry powder instead of mild as that’s what I have in the cupboard – it tasted delicious too, so the choice is yours.
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base.
- Replace the chicken for aubergine or sweet potato for a vegetarian version.
- This recipe for Wagamama chicken katsu curry is easily adapted if you’re cooking for less or more people.
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