Hot Chicken Katsu Curry by Wagamama

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Step 1.

Finely chop your onion, garlic and ginger.

Step 2.

Heat a small glug of vegetable oil in a large wok and add your onion, garlic and ginger. Fry for a few minutes over a medium heat until softened, then add your mild curry powder and turmeric and cook out your spices for a minute. Tip in your flour and cook out for another minute before gradually adding your vegetable stock, beating constantly until you have a smooth sauce. Add your coconut milk, soy sauce and sugar and stir to combine. Simmer for 5 minutes, then season to taste and remove from the heat.

Step 3.

Strain your sauce through a sieve into a bowl and discard all the bits left in the sieve. Set aside.

Step 4.

Clean your wok, then heat a dash of vegetable oil in there over a medium heat. Add your chilli flakes and toast for a minute until fragrant, then squeeze in your sriracha and a drop of Tabasco. Set aside.

Step 5.

Slice your chicken breast in two widthways to create two thin fillets. Beat your egg and pour it into a bowl. Add your flour and panko breadcrumbs to separate bowls.

Step 6.

Dip a chicken fillet in the flour, egg and breadcrumbs respectively to coat your chicken. Repeat with your remaining fillets. Heat a good glug of vegetable oil in a large frying pan over a medium-high heat. Add your chicken fillets and fry for a couple of minutes on each side until they are crispy and tender.

Step 7.

Reheat your katsu sauce and pour in your chilli mixture. Stir to combine. Slice your chicken fillets and place on a bed of rice with some side salad. Spoon your sauce over and serve!

You can freeze your leftover coconut milk to whack in another curry another day.

THE SAUCE
2 Brown Onions
2 Cloves of Garlic
5cm Piece of Ginger
4 Tbsp Mild Curry Powder
2 Tsp Turmeric
2 Tbsp Plain Flour
600ml Vegetable Stock
200ml Coconut Milk
2 Tsp Light Soy Sauce
2 Tsp Brown Sugar
2 Tbsp Chilli Flakes
50ml Sriracha
Tabasco
THE CHICKEN
2 Large Chicken Breasts
2 Eggs
50g Flour
60g Panko Breadcrumbs
500g Cooked Rice
40g Mixed Leaves (we used red chard and spinach)
Salt
Vegetable Oil