We love Wagamama’s katsu curry. But having that all the time is a pricey and fairly ridiculous indulgence. So here’s my verison of how to have the Wagamama Katsu experience at home… with a lot less fuss. I’ve been told it’s tastes pretty damn close to the orginal.
We actually prefer our chicken griddled rather than fried in breadcrumbs – but have included instructions if you fancy the full katsu experience.
I like to make a big batch of the sauce and freeze a few portions for a quick midweek dinner.
What you need…
1 Chicken breast per person
1 mugful of rice per person
1 handful of green beans per person
For breadcrumbs (optional):
100ml milk or yoghurt
50g Japanese panko breadcrumbs
4 tsp self-raising flour
For the curry sauce (double if wanting to freeze portions)
1 tbsp rapeseed oil
1 medium onion – finely chopped or grated
3 garlic cloves crushed or finely chopped
1 thumb ginger – finely chopped or grated
2½ tsp garam masala
¼ tsp turmeric
1 red chilli – finely chopped or grated
1 tsp tomato purée
250ml hot chicken stock
1 large carrot – finely chopped or grated
2 tsp soy sauce
½ tsp clear honey
2 tsp cornflour
What you do…
If you’re going for the breadcrumbs….
- Coat the chicken in the milk or buttermilk or yoghurt in a dish.
- Season with pepper and a small pinch of salt.
- Pat the chicken breasts dry with kitchen paper, then coat each side again in the milk/yoghurt/buttermilk and leave in the fridge.
- Ideally leave in the fridge for an hour. But if in a hurry I do find that 15-20 mins is fine.
- In the meantime, toast the panko breadcrumbs and flour in a dry hot frying pan
- Toast for 2-3 mins until they turn pale brown, keep them moving around the pan so they don’t burn.
- Tip the crumb mix into a bowl, season with pepper and set aside to cool.
- Tip the crumb mix onto a large plate
- Take out the chicken breasts from the fridge and roll each one in the crumbs, coating evenly.
- Heat 1 tbsp hot rapeseed oil and fry the chicken for a few minutes on both sides until cooked through and breadcrumbs are crispy.
- Wrap in foil and put on a medium heat (around 150-180) in the oven while you make the sauce.
For the curry sauce…
- Heat a glug of rapeseed oil in a medium saucepan.
- Tip in the finely chopped or grated onion, garlic and ginger, and fry until the onion is tender and starting to brown.
- Stir in the garam masala, turmeric, chilli powder and tomato purée, and fry for 1 min, stirring to scrape up any bits from the bottom of the pan.
- Pour in the stock and 250ml of boiling water.
- Add the carrot, soy sauce and honey, bring to a boil, then lower the heat and simmer gently for about 20 mins, uncovered, until the carrots are tender.
- Mix the cornflour with 2 tsp cold water, stir into the sauce and simmer for 1 min.
- Remove from the heat and blitz the mixture to a smooth purée in a food processor or use a stick blender (if you have neither use a potato masher)
- Season with a small pinch of salt and set aside.
- If you haven’t opted for the bread crumbs, lightly season the chicken breasts then griddle or grill until juicy and tender.
- Cook the rice according to packet instructions
- Serve immediately with steamed greenbeans and pour over heaps of sauce.Amazing to eat with homemade chapatis on the side.