Cheats Wagamama Chicken Katsu Curry

This chicken katsu curry recipe is is something I’m really proud of. I know it’s not authentic, but it’s my attempt to recreate the flavours I love at home and on a budget. I have dreamed of going to Japan for years and learning to cook some dishes there, so until then this will be my cheat’s version.

If you want to know how to make a chicken katsu curry recipe then you’ve come to the right place! This recipe is really easy because rather than chopping the veg I either grate it or use my food processor or blender to make it smooth. You can simply up the spice depending on your tolerance levels and how much you like to feel the burn and

INGREDIENTS

Serves 2

For the sauce:

1 small white onion

2 small carrots or 1 large carrot

4 cloves of garlic

2 tbs plain flour

1tbs curry Powder (I like to use a hot one)

400ml chicken or veg stock

2tsp honey

1tbs soy sauce

For the katsu chicken:

2 chicken breasts

50g flour

1 egg, beaten

100g panko breadcrumbs

1 tsp curry powder

To serve:

100g Rice and a handful of green salad

METHOD

1. If your chicken breasts are large, flatten them a rolling pin or slice each chicken breast in half. I find the best way to do this is by placing your hand on top of the breast and gently gliding the knife through the middle.

2. Put the flour on a plate and season it well with salt and pepper. Put the beaten egg on a separate plate and lastly mix the panko breadcrumbs and curry powder together on a third plate.

3. Get your flattened chicken breasts and cover them with the seasoned flour. Then dip them in the egg and then finally into the panko breadcrumbs pressing them down firmly so they stick to the chicken. Put your katsu chicken breasts to the side ready for frying.

4. Now it’s time to make the sauce. Grate the onion, carrot and garlic and fry in a tablespoon of oil on medium heat for about five minutes. Add the curry powder and fry for another minute. You can also put the garlic, onion and carrot in a blender or food processor.

5. Add in the flour and stir for a few minutes to allow the flour to cook and then add in the stock stirring vigorously until it’s combined. If it’s looking lumpy, don’t panic. Use a whisk to mix it all together and if needed add more stock to get our desired consistency. Leave to bubble away gently on the stove while you make your crispy panko chicken.

6. Cover the base of a large frying pan a high smoke point oil and turn the heat to medium-high. Fry your chicken for about 4 minutes each side and then put on a plate covered in kitchen paper to soak up any excess oil. It’s cooked when there’s no pink meat in the middle.

7. Finish the sauce by adding honey and soy and you’re ready to serve.

8. For the authentic Wagas experience, I like to use something dome-shaped to mould the rice into a mound. Serve the chicken with the rice, sauce and handful of crisp green salad leaves.