Wagamama Chicken Katsu Curry

By: Deborah

Recreate Wagamama-style chicken katsu curry at home with crispy breaded chicken and a rich, mildly spiced curry sauce. The perfect fakeaway dinner for curry night.

PREP: 20

COOK: 30

TOTAL: 50

Servings: 2 people

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Equipment

Ingredients

For the sauce:

2 tbsp vegetable oil
1 onion (approx. 120g) finely chopped
1 clove garlic crushed
2.5 cm piece of ginger peeled + grated
1 tsp ground turmeric
2 heaped tbsp mild or medium curry powder (see Notes)
1 tbsp plain flour
300 ml (1 ¼ cups) chicken or vegetable stock
100 ml (½ cup) coconut milk or Alpro coconut long life drink (see Notes)
1 tsp light soy sauce
0.5 to 1 tsp sugar to taste

For the chicken and to serve:

120 g (⅔ cup) rice (I use basmati rice, but any rice will do!)
2 skinless chicken breasts (approx. 400g) butterflied and each breast cut into 2 pieces (see Notes)
30 g (1.1 oz) plain flour
1 large egg lightly beaten
50 g (1.8 oz) panko breadcrumbs
60 ml (⅓ cup) vegetable oil for frying
1 quantity katsu curry sauce

Instructions

Make the sauce:

See Notes for making ahead. In a medium saucepan, heat the vegetable oil over a low to medium heat and fry the onion, garlic, and ginger for around 5 minutes, until soft, stirring occasionally.
Stir in the turmeric and curry powder and cook on a low to medium heat for around 1 minute, until fragrant.
Next, stir in the flour and cook for 1 minute, stirring constantly - it's this roux that will make your sauce deliciously thick and silky.
Add the stock bit by bit, stirring as you go, followed by the coconut milk. Finish with the 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.

Prepare the chicken, cook and serve:

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 meat thermometer. 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 cooling rack that's sitting on a baking tray to drain and then slice. Strain the sauce through a fine sieve and discard the onion, garlic and ginger that’s left.
To serve - share the rice between 2 bowls then add the sliced chicken and pour the curry sauce over the 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.
Curry powder - I like to use medium curry powder instead of mild as per the original recipe, but the choice is yours depending on how spicy you like your curry!
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.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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