Wagamama serve a dish called Chicken Katsu Curry. I have never actually eaten it, but in theory it sounds wonderful. Crispy, breaded chicken with a flavourful curry sauce and fluffy rice.
As we are trying to save money, rather than head out to try this dish, I thought I’d make my own version at home. It was all guess work really, but it turned out well – hubby declared it ‘restaurant quality’, but he is the biggest fan of chicken in any sort of crispy coating so he is biased.
The chicken and curry sauce worked really well together. It’s not the sort of meal you could have every night, but for a hump day treat, why not give it a go?
Try this recipe, and if you’ve had the Wagamama version you’ll have to let me know if it’s at all similar 🙂
This will serve 2, and takes around 40 minutes to make.
Chicken Katsu Curry
4 tbsps vegetable oil
1 onion
2 cloves garlic
1 tsp tumeric
1/2 tsp chilli powder
1 tsp garam masala
2 tsps curry powder
60g plain flour
400ml coconut milk
2 tbsps tomato puree
2 chicken breasts
2 eggs
100g panko breadcrumbs
250g cooked rice, to serve
1. Preheat the oven to 220 degrees.
2. Start by making the curry sauce. Chop the onion, and put in a large saucepan with 1 tbsp of the vegetable oil. Cook gently for 5 minutes, then add the chopped garlic and all of the spices. Stir well. Add 1 tbsp of the plain flour, stir, then add the coconut milk and tomato puree. Simmer for 10 minutes, stirring often. Season with salt if required.
3. For the chicken, place the breasts between a piece of clingfilm and bash with a rolling pin to squash a little. Take 3 dishes. Pour the remaining flour into the first, break the eggs into the second and beat them, pour the panko breadcrumbs into the third.
4. Heat the remaining oil in a frying pan. Coat the chicken breasts first in the flour, then the egg, then the breadcrumbs. Add to the hot oil and fry for 2-3 minutes on each side until golden. Transfer to a baking tray and cook in the oven for 15-20 minutes until cooked through.
5. To serve, slice the chicken and serve with the curry sauce poured over the top, and a pile of rice on the side. Enjoy it!
WHAT TO HAVE FOR DINNER TONIGHT 
Oh wow definitely ging to give this ne a whirl – eat your heart out Wagamamas………
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This is great I love this stuff! Xx
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Reblogged this on love from Leyla and commented:
I love this recipe by Harriet of What To Have For Dinner Tonight, it’s definitely something we’ll be trying out this weekend!
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Love this!
I think you might like my new blog site…I have only just started, so there isn’t many posts yet, but I cant wait to get going!
Feel free to follow at: http://www.sprinkledwithstyle.wordpress.com
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Yum! We love the Wagamama version so will definitely try and make this at home one day!
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This is so beautiful! Your photography is great.
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Reblogged this on Zara's Hungry and commented:
I know, I haven’t posted in awhile and here I am (eek) reblogging. But doesn’t this look delightful dear readers?
New things in the works for us over here at ZH. Stay tuned (and make this seriously AH-MAH-ZING dish! – with your kids of course!!)
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Super jealous right now, as Wagamama’s Chicken Katsu Curry is my favourite dish they serve (though, admittedly, the only thing I’ve ever ordered). In fact, it was the first dish I posted to my blog, before I even attempted to take nice photos: http://wp.me/p5ymLQ-i
Anyways, this looks super delicious – such a great choice for a hump day meal.
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never thought of making chicken katsu with curry flavors!
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Love that you’re making your own version of something you’d have out (as restaurants always use so much more oil) – I’d recommend swapping out the veggie oil (high in Omega 6) with healthier coconut oil (omega 3s)…..
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Thanks for the tip! Will do next time I make it 🙂
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This looks and sounds wonderful!!!
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Just made it! So tasty. I added about a Tablespoon of fish sauce to the sauce. Definitely will make again. Thank you.
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