Wagamama Kastu Curry

I have been waiting years to find out how to make Katsu Curry just like Wagamama and Steve the executive chef has shown us how to make it through a step by step video!

Go to @wagamamauk on Instagram and watch the first episode of ‘wok from home’ and you’ll be able to cook the dish yourself as well! #wagamamauk

However here is how I cooked the recipe.

Prep time: 15 minutes

Cook time 30 minutes

Total time: 45 minutes

Serves 2

---

Ingredients

For the Katsu sauce

• 100ml coconut milk

• 1 tsp ginger

• 1 tbsp turmeric

• 1tsp garlic paste

• 2 tbsp curry power

• 1 tbsp plain flour

• 2 tsp caster sugar

• 300ml oxo chicken stock

• 2 tbsp oil

For the breaded chicken

• 50g bread crumbs

• 100g plain flour

• 1 egg

• 75ml oil

---

1. Heat up a pan and once it is hot, add in your oil.

2. Fry finely chopped onion with the ginger and garlic paste until fragrant.

3. Add in the turmeric, curry powder and flour.

4. Give everything a good stir, everything will clump together but no need to worry.

5. Add in the stock slowly, constantly stirring. You will now see the sauce start to form!

6. Once you have added in the stock, add in the coconut milk and allow to simmer.

7. In separate bowls place the flour, whisked eggs and breadcrumbs.

8. Place the chicken on the cutting board and slice in half. You should have two skinny fillets.

9. Dip in the flour, pat the excess off. Dip into the eggs and then into the breadcrumbs. Once the chicken is fully covered place into a heated pan with oil.

10. Fry until golden on both sides.

11. Serve with rice, salad and enjoy!!