Dinner: Homemade Wagamama’s – Katsu Curry

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….

  1. Coat the chicken in the milk or buttermilk or yoghurt in a dish.
  2. Season with pepper and a small pinch of salt.
  3. Pat the chicken breasts dry with kitchen paper, then coat each side again in the milk/yoghurt/buttermilk and leave in the fridge.
  4. Ideally leave in the fridge for an hour. But if in a hurry I do find that 15-20 mins is fine.
  5. In the meantime, toast the panko breadcrumbs and flour in a dry hot frying pan
  6. Toast for 2-3 mins until they turn pale brown, keep them moving around the pan so they don’t burn.
  7. Tip the crumb mix into a bowl, season with pepper and set aside to cool.
  8. Tip the crumb mix onto a large plate
  9. Take out the chicken breasts from the fridge and roll each one in the crumbs, coating evenly.
  10. Heat 1 tbsp hot rapeseed oil and fry the chicken for a few minutes on both sides until cooked through and breadcrumbs are crispy.
  11. Wrap in foil and put on a medium heat (around 150-180) in the oven while you make the sauce.

For the curry sauce…

  1. Heat a glug of rapeseed oil in a medium saucepan.
  2. Tip in the finely chopped or grated onion, garlic and ginger, and fry until the onion is tender and starting to brown.
  3. 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.
  4. Pour in the stock and 250ml of boiling water.
  5. 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.
  6. Mix the cornflour with 2 tsp cold water, stir into the sauce and simmer for 1 min.
  7. 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)
  8. Season with a small pinch of salt and set aside.

The rest…

  1. If you haven’t opted for the bread crumbs, lightly season the chicken breasts then griddle or grill until juicy and tender.
  2. Cook the rice according to packet instructions
  3. Serve immediately with steamed greenbeans and pour over heaps of sauce.Amazing to eat with homemade chapatis on the side.

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