With all that’s going on in the world, sometimes you just need a big bowl of comforting chicken katsu curry.
And luckily for you, Asian restaurant chain wagamama has shared the recipe for what is undoubtedly it’s most popular dish: the glorious chicken katsu curry.
Japanese-style breaded-and-fried chicken, fluffy rice and that lip-smackingly delicious katsu sauce accompaniment. Nom.
If you’re looking to whip up a fakeaway at home this weekend and replicate wagamama’s world-famous katsu curry at home, read on.
The recipe serves two but if you’re anything like us, sharing is not on the cards with this fragrant dish.
For the sauce:
• 2-3 tbsp vegetable 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
• 100ml coconut milk
• 1 tsp light soy sauce
• 1 tsp sugar, to taste
For the dish:
• 120g rice (any rice will do)
• 1 quantity katsu curry sauce
• 2 skinless chicken breasts
• 50g plain flour
• 2 eggs, lightly beaten
• 100g panko breadcrumbs
• 75ml vegetable oil, for deep-frying
• 40g mixed salad leaves
Method:
• Start by softening the onion, garlic and ginger in a pan over a medium heat, then add the curry powder and turmeric.
• Cook down the mixture so the flavours release and then add flour to thicken the sauce and cook it for about a minute or so on a low to medium heat.
• Add the chicken stock and slowly stir it into the pan.
• Then slowly add as much or as little coconut milk as you want to the pan (the more you use, the creamier the sauce will be).
• Add the sugar and soy sauce, and leave it on a low heat.
• Cut the chicken fillets in half and coat it in flour.
• Drop the chicken fillets into beaten egg, and then cover it in panko breadcrumbs.
• In a pan add some oil and fry your chicken fillets until cooked thoroughly and golden on the outside.
• Pass the curry sauce through a sieve so it’s extra smooth.
• Now it’s time to layout your katsu curry. Add cooked rice of your choice to the plate, and slice and serve up your chicken.
• Dress the plate with salad and dollop on as much curry sauce as you want.
