When I first tried the famous Wagamama Katsu curry, I finally understood what all the hype was about. The katsu sauce is so unique to any other curry recipe that I’ve tried. It’s rich & creamy with zingy hits from the ginger. And when paired with the diagonally sliced, crispy breaded chicken- there’s nothing like it. The recipe originates from Japan originally.
This recipe, if I may say so myself, is as good as the Wagamama Katsu curry if not better. You get more sauce per serving and the crispy breaded chicken is larger and less calories, thanks to our baking method.
These breadcrumbs originated from Japan. The bread is broken down into larger flakes which results in a crispier breading for our chicken which is the best.
Helps to bind the chicken/flour to the breadcrumbs.
You can opt for brown or white rice here, both flavours work very well. I used white basmati rice when filming but you could use jasmine rice, sticky sushi rice or any rice that you have on hand.
This Katsu curry recipe is heavy on the onion, which provides an amazing foundation of flavour.
Is one of the most powerful zingy flavours in the sauce without be overpowering.
For cost, we use 1 chicken breast sliced into two thin planks. This provides you with a decent chicken fillet for each serving with a lot of surface area for the delicious crispy batter.
Adds colour & sweetness to balance.
I love the added crunch of spring onion as a garnish at the end. It adds texture & flavour.
Preheat oven to 200° C
Add the chopped carrot and onion to a deep non-stick frying pan along with the coconut oil and gently fry on a medium/ low heat. Season with salt.
After 5 minutes add the minced garlic, curry powder, ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before slowly adding all of the chicken stock, then reduce to a simmer and set the timer for 20 minutes.
Now start to prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. You can start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs. If you want the crispiest chicken, you can double dip into the egg and breadcrumbs although you may require more breadcrumbs.
Drizzle half of the rapeseed oil onto a baking tray and then add the battered chicken and then drizzle the remaining rapeseed oil over the top to coat. Pop in the oven, timer set to 12 minutes to rotate and cook for a further 12 minutes on the other side. While the chicken is baking in the oven, boil a kettle and cook the rice according to packet instructions.
The katsu sauce should have thickened slightly after around 20 minutes, so it’s ready to blend.
Greens you could serve with this chicken katsu curry:
Extra toppings you could add
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