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Recommended Recipe – Wagamama Chicken Katsu Curry

Chicken Katsu Curry
Recommended Recipe – Wagamama Chicken Katsu Curry

One of the enjoyable activities we can do on lockdown (speaking optimistically, of course; there is very little that is positive about this tragic crisis) is to cook, especially when celebrity chefs divulge their secret recipes.  Wagamama, a popular Asian restaurant chain, has recently revealed the recipe for its fabulous Chicken Katsu Curry. This is a mild, sweet Japanese style curry, not spicy, loved by adults and kids alike. 

Wagamama Katsu Curry – serves 2
Katsu sauce
2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1 inch piece of ginger, peeled and grated
1 teaspoon turmeric
2 heaped tablespoons mild curry powder
1 tablespoon plain flour
1 and 1/4 cups of chicken or vegetable stock
½ cup coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar
Heat oil, saute onion and garlic. Add ginger, turmeric and curry powder, stir while cooking on low heat. Add flour and continue to stir for one minute. Add stock slowly and stir as mixture thickens. Add coconut milk, soy sauce and sugar to taste. Keep warm while you make chicken cutlets.


Chicken cutlets
2 skinless chicken breasts, split in half longways and pounded to same thickness.
¼ cup plain flour
2 eggs, lightly beaten
½ cup panko breadcrumbs
1/3 cup vegetable oil for frying
Coat chicken breasts in flour. Dip in beaten eggs, Coat in panko breadcrumbs.
Heat vegetable oil, and fry until cooked, about 5 minutes per side. Remove from pan, slice diagonally and cover with katsu sauce, serve with steamed rice and salad

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