Katsu chicken curry

When I watched a Wagamama video for their Katsu chicken curry, I couldn’t wait to try it and my family wasn’t disappointed, this was absolutely delicious.  We served ours with plain boiled rice, however, you can use any rice you prefer.

Ingredients:

Katsu Sauce

  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp curry powder – I used mild, but depending on how spicy you like your curry you can use any one
  • 1 tsp tumeric
  • 1 tbsp plain flour
  • 300ml chicken stock, dissolved in boiling water
  • 100ml coconut milk – if you like it creamier, you can add more
  • 1 tsp light soy sauce
  • 1 tsp caster sugar

Breaded chicken

  • 2 skinless chicken breasts
  • 75g plain flour
  • 2 eggs, lightly beaten
  • 150g panko breadcrumbs
  • 3 tbsp vegetable oil

Method:

  1. Cook the rice, according the packets instructions.
  2. Then you need to make the sauce.  Place the oil in a saucepan over a medium heat.  Add the onion, garlic and ginger and cook until soft.  Lower the heat, add the spices and cook for a couple of mins.  Add the flour and mix until fully combined.
  3. Slowly add the chicken stock, mixing together to ensure there are no lumps.  Add the coconut milk, soy sauce and sugar and simmer gently for around 10mins.
  4. Remove the sauce from the heat and pass through a sieve so that you have a perfectly smooth sauce.  Cover and set aside.
  5. Next to make the chicken.   With a sharp knife, carefully slice each chicken breast through the middle so you end up with 4 thin chicken breasts.
  6. Place the flour, eggs and breadcrumbs in 3 separate bowls.  Dip each piece of chicken in flour first, then the egg and then into the breadcrumbs ensuring they are covered really well in breadcrumbs.
  7. Heat the oil in a non-stick frying pan, place the chicken pieces in the pan for around 4-5mins on each side.  You might need to do this in 2 batches, then set aside and keep warm.
  8. If you need to reheat your sauce, then turn the heat on low.
  9.  With a sharp knife, slice each chicken breast into strips (at an angle).  Place on a plate, with some rice on the side and then drizzle over the curry sauce and serve immediately.