How many of you love to eat at Wagamama’s? I know I do. Their food has become so popular but one dish that seems to stand out is their Chicken Katsu Curry. It’s crispy breaded chicken served with sticky white rice and an aromatic curry sauce poured over it. Apparently it’s one of their most ordered dishes. So I thought lets try it at home!

Now I know what you are thinking…why bother? Well, it’s actually really easy to make and if you don’t eat chicken you can always substitute it for fish or vegetables such as aubergine or courgettes. Plus it’s fun and satisfying to make your own! If you can get panko breadcrumbs from your local supermarket, I would really recommend it. It makes the coating really crispy in a way that normal breadcrumbs can’t. If you can’t get them, then try and toast your breadcrumbs slightly so they are crunchy.

Also the curry sauce is so easy to make and yet it is the star of the show. I like spicy food so I added chilli flakes to mine to just give it some heat. Go on give it a try! Recipe is below…

I adapted a few recipes from online and recipe books. This recipe feeds 2-3 people. Here’s how I did it…

Ingredients:

Breast chicken (one per person)

Plain flour

1 egg

Panko breadcrumbs

For the curry sauce:

1 onion

2 cloves of garlic

1 thumb size piece of ginger

1 carrot

1 tbsp medium curry powder

Splash of soy sauce

A pinch of garam masala

1 tsp Brown sugar

Chilli flakes to taste (optional)

Chicken stock or stock cube

Basmati rice or sticky rice

Method:

1. To prepare the chicken, place it between some greaseproof paper and bash the thick side with something heavy to tenderise the chicken and flatten it out. Then prepare the chicken by coating it in seasoned flour, then egg and then the panko breadcrumbs. Make sure its evenly coated and place in the fridge until ready to cook.
2. For the curry sauce: Roughly chop and saute the onion, carrot, garlic and ginger in olive oil until soft and slightly caramelised. Add the curry powder and a tablespoon of plain flour to make a thick paste and cook out the flour. Then slowly add the chicken stock to make a sauce to the consistency you like. Add a splash of soy sauce, a tsp of brown sugar and a pinch of garam masala and season to taste. Add chilli flakes if you want a spicy hit. I recommend it! Then blend the sauce using a hand blender (optional). Let it simmer and thicken slowly.
3. Take the chicken out of the fridge 10 minutes before you are ready to cook it. Shallow fry the chicken breasts in olive oil until cooked through and golden. Slice into strips.
4. Serve with sticky or basmati rice and salad or vegetables of your choice and pour the curry sauce over the top. Enjoy!

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