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. 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.
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.