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Wagamama's chicken katsu curry
cookingwithmykids

Wagamama's chicken katsu curry

Wagamama shared the secrets of their famous chicken katsu curry so here's the recipe ready to make from scratch at home. And the best news is it's easy enough for kids to do.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 754
Ingredients Equipment Method

Ingredients
  

For the katsu curry sauce
  • 1 onion
  • 2 garlic cloves
  • thumb sized piece of ginger
  • 1 tsp turmeric
  • 2 tbsp mild curry powder
  • 1 tbsp plain flour
  • 300 ml chicken stock
  • 100 ml coconut milk
  • 1 tsp soy sauce
  • 1 tsp sugar
For the chicken
  • 2 chicken breasts
  • 50 g plain flour
  • 2 eggs
  • 100 g panko breadcrumbs

Equipment

  • Dishes
  • Meat tenderizer
  • Frying pans
  • measuring spoons
  • Measuring jug
  • Digital scales

Method
 

COOK THE ONION, GARLIC AND GINGER
  1. Peel the garlic and onion, then dice the onion into small pieces and crush the garlic.
    If you're using fresh ginger, using the back of a teaspoon, remove the peel from the ginger. Then grate the ginger with the small side of a grater or a nutmeg grater.
  2. Heat a little oil in a pan then fry the onions over a medium heat for a few minutes until they have softened. Add the garlic and ginger and cook for a further 2-3 minutes.
ADD THE SPICES AND FLOUR
  1. Measure the turmeric, curry powder and flour and add them to your frying pan. Give them a stir and cook them for a few minutes so they can start to release their flavours.
ADD THE REMAINING KATSU CURRY SAUCE INGREDIENTS
  1. Measure out the stock and coconut milk. Add them to your frying pan, then measure in the soy sauce and sugar.
  2. Bring the curry sauce to the boil, then turn it down, cover and simmer it for 20 minutes or so until it has thickened. If it reduces too much add a splash more coconut milk or stock to loosen it.
    To finish the sauce, if you like it nice and smooth like they make it at Wagamamas, you can pass it through a sieve.
PREPARE THE CHICKEN
  1. Start by laying the chicken on a chopping board, covering it in cling film then bashing it with a meat tenderizer or rolling pin to flatten it slightly.
    Set the chicken aside while you prepare the coating.
PREPARE THE COATING
  1. In three separate dishes get your add the flour, the eggs, and the panko breadcrumbs. Whisk the eggs a little and lay the dishes out in that order.
COAT THE CHICKEN IN BREADCRUMBS
  1. Heat a little oil in another frying pan
  2. Take one of the flattened chicken breasts and put it in the flour. Turn it over so that it is well coated on each side.
    Now, dip it in the egg, again making sure it is covered all over. Hold it up, above your dish and let any excess egg drip back down.
    Finally, dip the chicken breast in the panko breadcrumbs, making sure it is coated all over.
  3. Your frying pan should be hot enough if you put it on before you coated the chicken, so pop your chicken breast straight in it.
  4. Repeat these steps with the second chicken breast.
  5. Cook each chicken breast, over a medium heat, for 5 minutes on each side. They're ready when they're cooked through and not at all pink in the middle.
  6. To serve, cut the chicken into strips and lay them on top of some rice. Spoon the katsu curry sauce on top.