Wagamama Chicken Katsu Curry Recipe

Wagamama Chicken Katsu Curry Recipe is one of the famous katsu curry recipes, and also a popular dish at Wagamama. Wagamama is a popular Japanese chain restaurant that specializes in curry. Wagamama Chicken Katsu Curry dish is served with steamed Japanese rice and fried chicken with katsu curry as the main ingredient.

Chicken katsu, also known as panko chicken, or tori katsu is a version of japanese fried chicken where the chicken is dipped in breadcrumbs and deeply fried. It is related to tonkatsu, which is a fried pork cutlet. The dish has spread internationally and has become a common dish served at Japanese and East Asian restaurants worldwide. (Source: Wikipedia)

In this recipe, I will tell you the exact steps to make the best chicken katsu curry recipe required for this dish. The perfect taste of Wagamama Curry is achieved by the cooking method and ingredients I have listed in this recipe.

Wagamama Tori Kara Age Recipe and Wagamama Duck Donburi Recipe one more famous Japanese dish offered at wagamama.

The Chicken katsu curry is a relatively thick and smooth sauce, and the color of the curry sauce is similar to the sand color. The katsu curry sauce is mixed with rice, providing salt and tangy flavor to the rice. The rice used for this recipe is short-grain rice. It is basically a cult Japanese fusion eatery, and it is quite famous in Japan.

The fried chicken used in the recipe does not require much vegetable oil and spice. It just involves panko breadcrumbs which makes it nice and crispy, and the chicken is fried in a non-stick pan. The color of the fried chicken should look deep orange.

Half of the work is done for this dish once you have prepared the katsu curry because it is the essential ingredient in this dish. Chicken Katsu curry tastes like a bit of a mild curry powder flavor with a mix of sweetness that comes from the coconut liquid that we add as an ingredient.

The katsu curry sauce recipe is basically made from a base of spices such as madras curry powder, a pinch of turmeric to provide that yellowish color to the gravy, some garam masala, and some bay leaves, and a pinch of salt. Also, it requires some vegetables such as onions and garlic and some vegetable or chicken stock. The creamy texture of the katsu curry comes from filtered, tender coconut milk. I will also show how to make coconut milk used in the recipe.

Also one must try Wagamama Ginger Udon Recipe at Wagamama.

Wagamama Chicken Katsu Curry Recipe Ingredients List:

The ingredients list of this recipe is given below. Please check the ingredients in this recipe carefully before you start cooking.

• 2 skinless chicken breasts, cut into bite-sized pieces
• 1 red onion, chopped
• 1 tablespoon vegetable oil
• 1 garlic clove crushed
• 2 eggs lightly beaten
• 1 teaspoon ground ginger
• 2 teaspoons of madras curry powder
• 1/2 teaspoon ground cumin
• 1 cup chicken or vegetable stock
• 1 cup or 100ml coconut milk
• 2 bay leaves
• 1 teaspoon turmeric powder
• 2 tablespoons white miso paste
• 1 tablespoon light soy sauce
• 1 teaspoon of brown sugar to taste

Wagamama Prawn Ramen Recipe is one famous dish offered at Wagamama.

Wagamama Chicken Katsu Curry Recipe – Step by Step Instructions:

1. The first step in preparing the curry is to keep all the ingredients handy. Sort out all the ingredients and place them separately in different bowls as it will be easy to add them quickly.
2. Chop some onions and garlic. Add some oil for deep frying the onions and garlic. Heat vegetable oil in a pot, add chopped onions to a steel pan, and fry them. I don’t mind the onions being brown a little bit, but you don’t want them to go brown, and it takes about five to six minutes to get to this stage on low to medium heat.
3. The next step is to add 2 teaspoons of mild curry powder and stir the onions and roasted garlic. Now add a teaspoon of chili powder and add 2 bay leaves to the pan. Make sure you add the garam masala at a later point. Now stir the ingredients in the pan.
4. The spices start to clump together with the onions and start taking a lot of heat in. Hence it is time to add the milk from the coconut. For coconut milk, you can either buy it directly from the store or make them easily at home. I will show you how to make coconut milk for the chicken katsu curry sauce.
5. You need to take dry coconut and then soak them in warm water to make the coconut milk. Now grate the coconut well, take the grated coconut, and keep the grated coconut aside. Now add 2 cardamoms, put them in a mixer, and grind them well. Now filter the coconut milk from the coconut paste, pour the milk into a bowl, and place it aside in a fridge to cool.
6. Now add the prepared milk from the coconut to the pan spoon by spoon and stir them for a minute. This step helps lift all the spice flavor from the bottom of the pan.
7. Now add 1/2 cup of chicken or vegetable stock to the pan. The veg stock or chicken stock will thin the curry texture, which brings out the savory flavor.
8. Now add the garam masala powder and light soy sauce and stir them for a few minutes. Garam masala powder helps to create a beautiful and tasty curry flavor. The Soy sauce helps to bring the Asian flavor to the recipe. Let it simmer for 10 to 15 minutes. Now add 1/2 cup of water and cover the pan with a lid. Let it cook on medium heat for 10 minutes.
9. Now add some salt to taste. Add 1 teaspoon of brown sugar to enhance the sweetness of the gravy. The brown sugar will help to accentuate the flavor offered by coconut.
10. Combine all the ingredients in a blender and blend until smooth. If your blender is not powerful enough, add some of the stock to help it out by adding 1 tablespoon.
11. Now again, add the blended gravy and heat for a minute. While the gravy is boiling, mix 2 teaspoons of cornflour with some water and 1 teaspoon of cornflour liquid to the boiling chicken katsu curry. Cornflour liquid will help thicken the gravy.
12. For preparing the crispy chicken, please take out the chicken breast from the fridge and slice them into flat pieces. Place all the chicken pieces on a plate and cover the sliced chicken breasts with plastic, and beat them with a chapati roller to flatten them out.
13. For fried chicken, you would require processed plain flour, some salt, white pepper, panko breadcrumbs, and brown sugar. Season the processed plain flour with a sprinkle of salt and pepper. Mix the plain flour well. Add some sugar to taste.
14. Now take out the flattened chicken piece, dip them into a bowl of egg wash (2 lightly beaten eggs whisked with a dash of water), then roll them in the seasoned flour. Take a plate and cover the chicken with the flour, then take another plate, dip it into the egg wash and place the coated breaded chicken on it.
15. Repeat this process for all the chicken pieces. Now take the already fried chicken, put them into a bowl of flour, and coat evenly. Add some vegetable oil for deep frying the chicken. When the oil is heated well, place the coated chicken into the hot oil and keep deep-frying them until golden brown.
16. I want the chicken to stay succulent on the inside but the deep orange-colored fried texture on the outside. Make sure the deep-fried chicken breasts are well cooked. Once the chicken starts to float on top of the oil, it is time to take out the fried chicken from the oil.

Wagamama Katsu Curry Recipe Instagram post is available here.

Once you have the katsu curry, fried chicken, and boiled rice ready, it is just a matter of compiling them all. Place some cooked rice and sliced fried chicken on a plate, and pour the chicken katsu curry on top of the rice. Serve them hot!!

Wagamama Katsu Curry kit can also be used to make katsu curry.

3 Easy Tips while cooking Wagamama Chicken Katsu Curry Recipe:

• The first tip while making this dish is to source all the ingredients needed for this recipe and have them available at your disposal before starting the cooking process.
• The second tip is to fry the chicken using the right equipments. Try using one pan if possible. The frying process helps provide the meat with a crispy outer texture while having a slice of soft meat.
• The third tip while preparing this recipe is not to over fry the chicken because the chicken lose their crunchy texture when overcooked.

Health Facts and Calories in Wagamama Chicken Katsu Curry Recipe:

Wagamama Chicken Katsu Curry Recipe uses chicken breasts, eggs and vegetables as the primary source of ingredients. This nutritious dish has only 1360 calories per serving, 25 g total fat out of which saturated fat is 3g and trans fat is 0g, 249 g carbohydrate, and 30 g protein per serving(Source). It is also rich in dietary fiber, Vitamin A and C, and calcium. It is also a healthy dish when consumed in moderate amounts.

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In conclusion, this Wagamama Chicken Katsu Curry recipe is a quick and easy way to enjoy a delicious curry at home and it is one of the best katsu curry recipe available out there. Whether you’re looking for something new to try or want something simple and easy, this recipe is perfect for you. So go ahead and give it a try!

Wagamama Chicken Katsu Curry Recipe

Sathya

Wagamama Chicken Katsu Curry Recipe is one of the famous katsu curry recipes, and also a popular dish at Wagamama. It is a popular Japanese chain restaurant that specializes in curry. Wagamama Chicken Katsu Curry dish is served with steamed Japanese rice and fried chicken with katsu curry as the main ingredient.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Japanese

Servings 4 people

Equipment

• 1 steel wok
• 1 steel pan

Ingredients

  

• 2 skinless chicken breasts cut into bite-sized pieces
• 1 red onion chopped
• 1 tablespoon vegetable oil
• 1 garlic clove crushed
• 2 eggs lightly beaten
• 1 tsp ground ginger
• 2 tsp of madras curry powder
• 1/2 tsp ground cumin
• 1 cup chicken or vegetable stock
• 1 cup or 100ml coconut milk
• 2 bay leaves
• 1 tsp turmeric powder
• 2 tbsp white miso paste
• 1 tbsp light soy sauce
• 1 tsp of brown sugar to taste

Instructions

 

• The first step in preparing the curry is to keep all the ingredients handy. Sort out all the ingredients and place them separately in different bowls as it will be easy to add them quickly.
• Chop some onions and garlic. Add some oil for deep frying the onions and garlic. Heat vegetable oil in a pot, add chopped onions to a steel pan, and fry them. I don't mind the onions being brown a little bit, but you don't want them to go brown, and it takes about five to six minutes to get to this stage on low to medium heat.
  1 red onion, 1 garlic clove crushed, 2 bay leaves
• The next step is to add 2 teaspoons of mild curry powder and stir the onions and roasted garlic. Now add a teaspoon of chili powder and add 2 bay leaves to the pan. Make sure you add the garam masala at a later point. Now stir the ingredients in the pan.
  2 tsp of madras curry powder
• The spices start to clump together with the onions and start taking a lot of heat in. Hence it is time to add the milk from the coconut. For coconut milk, you can either buy it directly from the store or make them easily at home. I will show you how to make coconut milk for the chicken katsu curry sauce.
  1 cup or 100ml coconut milk
• You need to take dry coconut and then soak them in warm water to make the coconut milk. Now grate the coconut well, take the grated coconut, and keep the grated coconut aside. Now add 2 cardamoms, put them in a mixer, and grind them well. Now filter the coconut milk from the coconut paste, pour the milk into a bowl, and place it aside in a fridge to cool.
• Now add the prepared milk from the coconut to the pan spoon by spoon and stir them for a minute. This step helps lift all the spice flavor from the bottom of the pan.
• Now add 1/2 cup of chicken or vegetable stock to the pan. The veg stock or chicken stock will thin the curry texture, which brings out the savory flavor.
• Now add the garam masala powder and light soy sauce and stir them for a few minutes. Garam masala powder helps to create a beautiful and tasty curry flavor. The Soy sauce helps to bring the Asian flavor to the recipe. Let it simmer for 10 to 15 minutes. Now add 1/2 cup of water and cover the pan with a lid. Let it cook on medium heat for 10 minutes.
• Now add some salt to taste. Add 1 teaspoon of brown sugar to enhance the sweetness of the gravy. The brown sugar will help to accentuate the flavor offered by coconut.
• Combine all the ingredients in a blender and blend until smooth. If your blender is not powerful enough, add some of the stock to help it out by adding 1 tablespoon.
  2 tbsp white miso paste, 1 tbsp light soy sauce, 1 tsp of brown sugar to taste
• Now again, add the blended gravy and heat for a minute. While the gravy is boiling, mix 2 teaspoons of cornflour with some water and 1 teaspoon of cornflour liquid to the boiling chicken katsu curry. Cornflour liquid will help thicken the gravy.
  1 tsp ground ginger, 1 tsp turmeric powder, 1/2 tsp ground cumin
• For preparing the crispy chicken, please take out the chicken breast from the fridge and slice them into flat pieces. Place all the chicken pieces on a plate and cover the sliced chicken breasts with plastic, and beat them with a chapati roller to flatten them out.
  2 skinless chicken breasts
• For fried chicken, you would require processed plain flour, some salt, white pepper, panko breadcrumbs, and brown sugar. Season the processed plain flour with a sprinkle of salt and pepper. Mix the plain flour well. Add some sugar to taste.
• Now take out the flattened chicken piece, dip them into a bowl of egg wash (2 lightly beaten eggs whisked with a dash of water), then roll them in the seasoned flour. Take a plate and cover the chicken with the flour, then take another plate, dip it into the egg wash and place the coated breaded chicken on it.
  2 eggs lightly beaten
• Repeat this process for all the chicken pieces. Now take the already fried chicken, put them into a bowl of flour, and coat evenly. Add some vegetable oil for deep frying the chicken. When the oil is heated well, place the coated chicken into the hot oil and keep deep-frying them until golden brown.
  1 tablespoon vegetable oil, 1 cup chicken or vegetable stock
• I want the chicken to stay succulent on the inside but the deep orange-colored fried texture on the outside. Make sure the deep-fried chicken breasts are well cooked. Once the chicken starts to float on top of the oil, it is time to take out the fried chicken from the oil.

Keyword chicken katsu curry recipe, wagamama chicken katsu curry recipe

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