Chicken Katsu Curry

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This recipe is from Wagamama’s very own book, ‘Feed Your Soul’.
Serves 4

oil of choice
2 brown onions, finely chopped
3 garlic cloves, grated
1” piece of ginger, grated
2 cubes vegetable cubes
4 tbsp mild curry powder
2 tsp turmeric powder
2 tbsp plain flour
200ml coconut milk
2 tsp light soy sauce
3 tsp sugar
200g panko breadcrumbs
2 eggs, lightly beaten
4 skinless chicken breasts
240g white rice, cooked

– Add 3-4 tbsp of oil to a large hot pan. Add the onions and cook for 1 minute.

– Add the ginger and garlic, and cook for 2-3 minutes. 

– Dissolve the vegetable stock with 600ml of boiling water.

– Add the curry powder and turmeric powder to the pan. Stir through and cook for 2 minutes.

– Add the plain flour. Mix well and cook for 1 minute.

– Slowly add the vegetable stock and cook for 1 minute.

– Transfer the contents of the pan to a blender and blitz to a smooth purée. Pour it back into the same pan.

– Add the coconut milk, light soy sauce, and sugar. Mix well.

– Add the four, breadcrumbs and eggs to their own shallow bowls. 

– Cover the chicken in clingfilm and use a rolling pin to flatten it out evenly. Coat them in flour.

– Soak each one in egg, then dip into the breadcrumbs. Make sure all sides of the chicken are coated.

– Heat 3-4 tbsp of oil in a large wide-based pan. Add the chicken and cook on both sides until brown.

– Slice the chicken into lengths and plate it up next to the rice and drench in the curry sauce. 

Ready to eat!