Better than Wagamama Chicken Katsu curry is exactly what this is. Wagamama really does a good Katsu curry, the only downside of their restaurants is that they are not all halal/kosher unless you live in London.
I don’t actually know their Katsu curry recipe but I have managed to create my own recipe which tastes just like theirs and even better.
When I put the recipe together I went over it a few times and in the end I was so impressed how simple the whole thing actually was. So if you are a big fan than I hope that you try this.
Homemade Chicken Katsu Curry
Ingredients
For the Curry Sauce
Instructions
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Start by cutting the chicken into thin small steak like pieces.
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Break the eggs in a bowl, flour in a second bowl with salt and pepper and the panko crumbs in a third bowl.
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While the oil is heating in a medium sized pan, coat the chicken in flour, egg wash and finally the panko crumbs. Keep a wet hand and a dry hand during this process so that the flour and panko clumps don't travel to other bowls.
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Fry each piece on medium heat in the oil until golden and crispy. Alternatively, place all coated pieces on a lined baking tray, drizzle some olive oil and place in the oven to bake until golden.
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In a food processor, pulse the carrots, onions, garlic and ginger until as small as possible.
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In a pot or a large wok, heat up the cooking oil and sauté the vegetables until soft and slightly caramelised, add the seasoning and allow to become aromatic (5-8 min).
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Add the flour and once mixed with the rest of the ingredients, gently add the stock while hand whisking to smooth out the flour.
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Add the milk, honey and allow to cook on low heat until it thickens and becomes the desired consistency. If too thick, add 1/4 cup of water or broth at a time and if too thin then add 1 tablespoon of flour at a time. Make sure to whisk so that there are no flour clumps.
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Serve the curry sauce with rice, crispy chicken and salad.
Note
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The chicken can be deep fried, shallow fried or baked in the oven, it is personal preference.
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Panko crumbs can be replaced with normal bread crumbs, however, panko crumbs are crispier, crunchier and lighter to the bite and I love the fact that they become so perfectly golden.
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Instead of coconut milk, I used full fat milk, fee free to use any plant based milk of your choosing.
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This recipe can easily become vegan if chicken is replaced with tofu and plant based milk is used.
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Some put the curry sauce in the food processor after it has cooked to ensure it is completely smooth. I blended my vegetables in the food processor to start with as I wanted my curry sauce to have a little texture.
