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A mouth-watering Chicken Katsu Curry Recipe inspired by the restaurant Wagamama! This dish includes golden crispy chicken fillets served with a creamy coconut curry, rice, and salad. With the right ingredients, you will be eating this restaurant favorite in no time!
This delicious dish is a favourite from Wagamama and it is a lot easier to make than you probably think. It can be served with rice and fresh salad and can be prepared in under 35 minutes! Wagamama is a British restaurant chain that serves Japanese cuisine.
Table of Contents
Katsu Chicken Curry Wagamama Style
Katsu curry is a popular dish eaten in Japan. It is served and cooked in different ways. The Wagamama Katsu curry is famous for being creamy and delicious. This recipe does not include carrots. However, it does include onions, garlic and ginger which are blended to make a smooth creamy curry sauce.
What does Katsu mean?
The name Katsu means victorious in Japanese. However, when it comes to cooking, Katsu refers to a cutlet of meat made with flaky Japanese panko or breadcrumbs.
How to Make a Katsu Sauce
To make a Katsu sauce you will need onions, garlic, ginger, curry powder, turmeric, flour, salt, pepper, chicken stock, coconut milk and soy sauce.
- Start by heating oil in a saucepan. Add 1 chopped onion, 2-3 crushed garlic cloves and a ¼ finger length of chopped ginger to the saucepan. Cook for 2-3 minutes on a low heat.
- Add 4 tablespoon of curry powder, 2 teaspoon of turmeric, 3 tablespoon of flour to the saucepan, stir and cook on a medium heat for 1 minute.
- Pour 2 cups of chicken stock into the saucepan. Season with salt and pepper to taste and bring to a boil. Leave to simmer for 10 minutes.
- Pour the sauce into a blender or use a handheld blender and blend until smooth. Pour the mixture back into the saucepan, add 2-3 tablespoon of soy sauce, pour 200 ml of coconut milk into the sauce and stir. Finally, cook for another 5 minutes on a low heat and set aside for later.
NB: You have a few options when making this sauce. Once the sauce is cooked you can add it to a blender to get a smooth paste-like curry or you can skip blending all together.
How to Make Katsu Chicken
To make the Katsu chicken you will need 4 chicken fillets, eggs, flour and panko.
- Grab a chicken fillet and use a blunt object to bash it. This will help the chicken fillet to cook fast and evenly.
- Add 2-3 eggs to one bowl and whisk. Then, add 2 cups of flour to another bowl, add a pinch of salt to taste, pepper to taste and whisk. Finally, add 2-3 cups of panko to a third bowl and set aside.
- Dip the chicken fillet into the bowl of flour. Then, dip the fillet into the egg mix and finally dip the chicken into the panko. Repeat these steps for the remaining chicken fillets.
- Heat oil in a pan and cook the Katsu chicken on both sides for 7-9 minutes or until done.
NB: In order to get the best results make sure all of the chicken fillet is covered with each ingredient when dipping.
That's all there really is to it! Serve the chicken Katsu curry with white rice and fresh salad (as shown).
Alternatives for the Chicken Katsu Curry Recipe
This curry can be served with coconut rice. Also, if you prefer a spicier Katsu then add more chilli and for a vegan option substitute the chicken with tofu.
Storage Options
Refrigerate Katsu chicken and Katsu curry separately in air tight containers for 3-4 days.
Related Posts to the Chicken Katsu Curry Recipe
- Coconut Curry Chicken Noodles
- Easy Vegan Red Lentil Curry
- Japanese Curry Recipe From Pickled Plum
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Chicken Katsu Curry Recipe
Jen Sim
This chicken Katsu curry recipe is inspired by Wagamama! With the the right ingredients you will be eating this restaurant favourite in no time!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese
Keyword: chicken, curry, katsu
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Servings: 4 people
Author: Jen Sim
Ingredients
Katsu Curry
- 1 onion chopped
- 2-3 garlic cloves crushed
- ¼ finger length of ginger chopped
- 4 teaspoon of curry powder
- 2 teaspoon of turmeric powder
- 2-3 tablespoon of flour
- Salt to taste
- Pepper to taste
- Vegetable oil
- 2 cups of vegetable stock
- 200 ml of coconut milk
- 2-3 tablespoon of soy sauce
- 1 tablespoon of sugar optional
Panko Chicken
- 4 chicken fillets
- 2 eggs
- 2 cups of flour
- 2 cups of panko
Instructions
Start by heating oil in a saucepan. Add 1 chopped onion, 2-3 crushed garlic cloves and a ¼ finger length of chopped ginger to the saucepan. Cook for 2-3 minutes on a low heat.
Add 4 tablespoon of curry powder, 2 teaspoon of turmeric, 3 tablespoon of flour to the saucepan, stir and cook on a medium heat for 1 minute. Pour 2 cups of vegetable stock into the saucepan. Season with salt and pepper to taste and bring to a boil. Leave to simmer for 10 minutes.
Pour the sauce into a blender (Make sure the sauce is not too hot) and blend until smooth (or use a handheld blender). Pour the mixture back into the saucepan, add 2-3 tablespoon of soy sauce, pour 200 ml of coconut milk into the sauce and stir. Finally, cook for another 5 minutes on a low heat and set aside for later.
Add 2-3 eggs to one bowl and whisk. Add 2 cups of flour to another bowl, add a pinch of salt to taste, pepper to taste and whisk. Finally, add 2-3 cups of panko to a third bowl. Repeat these steps for the remaining fillets.
Dip chicken fillet into the bowl of flour (make sure all of the fillet is covered when dipping into each ingredient). Then, dip the fillet into the egg mix and finally dip the chicken into the panko. Heat oil in a pan and cook the Katsu chicken on both sides for 7-9 minutes or until done.
Serve chicken Katsu curry with rice and salad.
Video
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