what is in wagamama katsu curry sauce Katsu curry @wagamama

Who else loves sinking their teeth into a deliciously satisfying bowl of chicken katsu curry? The folks over at Wagamama have certainly nailed the recipe, but did you know that you can recreate their famous dish in the comfort of your own home? Thanks to their online cookery classes, you can now learn how to make the perfect chicken katsu curry step-by-step. And let’s be real, what better time to brush up on your cooking skills than during these stay-at-home days? Now, before we dive into the recipe, let’s take a moment to appreciate the beauty of this dish. Just look at that crispy, golden-brown chicken resting atop a bed of aromatic rice, smothered in a rich and creamy curry sauce. Is your mouth watering yet? Okay, let’s get down to business. Here’s what you’ll need: For the chicken katsu: - 2 boneless, skinless chicken breasts - 100g plain flour - 2 eggs, beaten - 100g panko breadcrumbs - Salt and pepper - Oil for frying For the curry sauce: - 1 onion, finely chopped - 2 garlic cloves, minced - 1 carrot, peeled and finely chopped - 1 tablespoon mild curry powder - 1 tablespoon plain flour - 400ml chicken or vegetable stock - 2 tablespoons soy sauce - 1 tablespoon honey - 150ml coconut milk - Salt and pepper For the rice: - 300g Japanese rice - 540ml water Got everything? Great, let’s get started. First, start by boiling the rice. Rinse the rice in cold water until the water runs clear. Add the rice and water to a pan with a tight-fitting lid. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes, or until the water has been absorbed. Remove from the heat and leave to steam for 10 minutes before fluffing with a fork. Next, prep your chicken. Cut each breast in half, then coat in flour seasoned with salt and pepper. Dip into the beaten egg, then the panko breadcrumbs, making sure each piece is fully coated. Heat the oil in a frying pan over medium-high heat. Fry the chicken pieces for 4-5 minutes on each side, until golden brown and cooked through. Keep warm in the oven at a low temperature. Now, time for the curry sauce. Heat some oil in a pan over medium heat. Add the onion, garlic and carrot and sauté until softened. Add the curry powder and flour and cook for a further minute, stirring continuously. Slowly add the stock, soy sauce and honey, whisking constantly to avoid any lumps. Bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the coconut milk and season with salt and pepper. Finally, assemble your masterpiece. Spoon some rice into each serving bowl. Slice the chicken and place on top of the rice. Ladle the curry sauce over the chicken, making sure to cover each piece. Top with some sliced green onions and enjoy! And there you have it, folks. Your very own homemade Wagamama-style chicken katsu curry. We may not be able to visit our favourite restaurants right now, but that doesn’t mean we can’t treat ourselves to some delicious comfort food. Happy cooking!

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