Wagamama Katsu Curry

Updated at: Thu, 17 Aug 2023 12:30:19 GMT

Step 1

For the sauce (serves two)

Step 2

2-3 tablespoons of vegetable oil

Step 3

1 onion, finely chopped

Step 4

1 garlic clove, crushed

Step 5

2.5cm piece of ginger, peeled and grated

Step 6

1 teaspoon of turmeric

Step 7

2 heaped tablespoons of mild curry powder

Step 8

1 tablespoon of plain flour

Step 9

300ml chicken or vegetable stock

Step 10

100ml coconut milk

Step 11

1 teaspoon of light soy sauce

Step 12

1 teaspoon of sugar, to taste

Step 13

For the dish (serves two)

Step 14

120g rice (any type of rice you would like)

Step 15

katsu curry sauce, made from ingredients above

Step 16

2 skinless chicken breasts

Step 17

50g plain flour

Step 18

2 eggs, lightly beaten

Step 19

100g panko breadcrumbs

Step 20

75ml vegetable oil, for deep-frying

Step 21

40g mixed salad leaves

Step 22

Method

Step 23

To start making the katsu curry sauce, place the onions, garlic and ginger in a pan on heat on the hob and stir them as they soften.

Step 24

Next add the curry mix, before then adding the turmeric and continue to stir as the strong flavours are released.

Step 25

Allow the mixture to sit on a low to medium heat for a minute or so.

Step 26

Then add the flour, which will help to thicken the sauce, continuing to mix for a minute as it combines with the spices.

Step 27

After watering down your chicken or vegetable stock, start slowly adding it to the mixture. Add a little bit at a time, stirring as you do so.

Step 28

Once the chicken or vegetable stock as been added and stirred in, you can start to add the coconut milk. Although the recipe says to use 100ml, it is up to you how much you would like to use. The more you add, the creamier it will be. Just as with the stock, add a little bit at a time as you stir.

Step 29

Next, add a little bit of a sugar and small amount of soy sauce to finish off your sauce.

Step 30

Moving on to the rest of the dish, split your chicken fillet in half before turning it over in a bowl of flour, then in a bowl of lightly beaten eggs, and lastly in a bowl of panko breadcrumbs.

Step 31

Once the chicken fillet has been coated in breadcrumbs, you need to deep fry it in vegetable oil, turning it over with tongs to achieve a golden colour. Executive chef Mr Mangleshot recommends being very cautious at this stage to make sure you do not burn yourself.

Step 32

Before serving your dish, strain the curry sauce to ensure it is as smooth as possible.

Step 33

Cook the rice, which can be any type you would like, and pour it on the serving plate.

Step 34

Once your chicken is cooked, remove it from the pan with your tongs, slice it diagonally in a Wagamama-esque fashion and place it on the plate next to the rice before adding mixed leaves as well.

Step 35

Finally, as Mr Mangelshot puts it, “drench” your dish in the famous katsu curry sauce for the finishing touch.

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