Wagamama has shared the secret recipe for its famous chicken katsu curry

The news we’ve all been waiting for, Wagamama has released the recipe for its chicken katsu curry over on its YouTube account. 

Lockdown has brought with it many challenges, one such one is missing out on all our favourite restaurants – luckily a lot of them have been kind enough to release recipes and we’ve all been seriously grateful.

Wagamama’s executive chef, Steve Mangleshot, has demonstrated how to make the katsu curry as part of their ‘Wok From Home’ series. 

Steve set up his ‘filming studio’ with his kids as sous chef at his home. The video is shot on an iPhone 11 so he warns at the start of the video ‘the production value might not be up to our usual standard’. 

Sauce Ingredients:

• 2-3 tbsp Vegetable oil
• 1 Onion
• 1 Crushed garlic clove
• 2.5cm Ginger, peeled & grated
• 1 tsp tumeric
• 2 heaped tbsp Mild curry powder
• 1 tbsp Plain flour
• 300ml chicken or vegetable stock
• 100ml Coconut milk
• 1 tsp Light soy sauce
• 1 tsp sugar

Additional Ingredients:

• 120g Rice
• 2 chicken breasts
• 50g plain flour
• 2 Eggs lightly beaten
• 100g Panko breadcrumbs
• 75ml vegetable oil for frying
• 40g Salad leaves

Method:

1. Soften onions, garlic, ginger and add curry powder and turmeric. Sit on low-medium heat. 
2. Add flour and mix. 
3. Slowly add chicken stock while continually stirring. Add coconut milk. Season with sugar and soy sauce to taste. 
4. Split chicken breast in half, coat with flour, egg wash and finally panko breadcrumbs. 
5. Deep fry chicken breast in a little oil until turns that glorious golden brown. 
6. Strain the curry sauce through a sieve.
7. Boil rice.
8. Serve & enjoy!