Katsu curry Wagamama Wagamama recipe, Wagamama, Recipes from www.pinterest.co.uk
Introduction
If you're a fan of Japanese food, you've probably heard of katsu curry. It's a delicious dish that combines crispy breaded chicken or pork with a rich and flavorful curry sauce. One of the most popular places to enjoy katsu curry is at Wagamama, a chain of Japanese-inspired restaurants that originated in the UK. In this blog post, we'll be sharing a recipe for katsu curry that you can make at home, inspired by the Wagamama version.
Ingredients
To make katsu curry, you'll need the following ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Salt and pepper
Vegetable oil, for frying
For the curry sauce:
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 tablespoon honey
1 tablespoon soy sauce
2 cups chicken or vegetable broth
1/2 cup coconut milk
Salt and pepper
For the garnish:
4 cups cooked rice
2 green onions, thinly sliced
1 tablespoon sesame seeds
Instructions
Now that you've got all your ingredients ready, let's get started on making katsu curry!
Step 1: Prepare the chicken
Start by prepping your chicken. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until the chicken is an even thickness. Season each breast with salt and pepper.
Step 2: Bread the chicken
Next, set up your breading station. Place the flour in a shallow dish. Beat the eggs in another shallow dish. Place the panko breadcrumbs in a third shallow dish. Dip each chicken breast in the flour, shaking off any excess. Then dip in the beaten eggs, and finally coat in the panko breadcrumbs.
Step 3: Fry the chicken
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the breaded chicken breasts and fry for about 3-4 minutes per side, or until golden brown and crispy. Transfer the chicken to a wire rack to drain any excess oil.
Step 4: Make the curry sauce
While the chicken is cooking, you can start on the curry sauce. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for about 5 minutes, or until the onion is tender and translucent.
Step 5: Add the flour and curry powder
Sprinkle the flour and curry powder over the onion mixture, and stir to combine. Cook for about 1 minute, stirring constantly.
Step 6: Add the liquid ingredients
Add the honey, soy sauce, chicken or vegetable broth, and coconut milk to the pan, and stir well to combine. Bring the mixture to a simmer, then reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it has thickened slightly.
Step 7: Serve
To serve, divide the cooked rice among four bowls. Slice the chicken breasts into strips and place on top of the rice. Ladle the curry sauce over the chicken and rice. Garnish with sliced green onions and sesame seeds.
Nutrition
Here's the nutritional information for one serving of katsu curry (including rice and sauce):
Calories: 892
Protein: 41g
Carbohydrates: 117g
Fat: 29g
Saturated Fat: 9g
Cholesterol: 180mg
Sodium: 1616mg
Potassium: 837mg
Fiber: 4g
Sugar: 12g
Vitamin A: 5%
Vitamin C: 7%
Calcium: 9%
Iron: 28%
Conclusion
There you have it, a delicious and easy-to-make recipe for katsu curry inspired by Wagamama. We hope you enjoy making and eating this dish as much as we do! Remember to adjust the spice level of the curry sauce to your liking and feel free to swap out the chicken for pork, tofu, or vegetables if you prefer. Happy cooking!
