Are you craving that rich, flavorful Katsu Curry you love from Wagamama but don't want to leave the house? This recipe brings the deliciousness right to your kitchen! This homemade version is surprisingly easy to make, even for beginner cooks, and it's a fantastic healthy meal option ready in under an hour. Prepare for a quick dinner idea that tastes like a restaurant-quality meal! Let's get cooking!
Ingredients:
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts, cut into 4 equal pieces
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
For the Curry Sauce:
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp curry powder (adjust to your spice preference)
- 1 tbsp mild curry paste (optional, for extra depth of flavor)
- 1 large carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 apple, peeled, cored, and diced
- 400ml chicken stock
- 200ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp tomato purée
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped (for garnish)
For Serving:
- Steamed rice
- Pickled ginger (optional)
Instructions:
Preparing the Chicken Katsu:
- Season the chicken pieces generously with salt and pepper.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in the flour, then dip in the egg, ensuring it's fully coated. Finally, press firmly into the panko breadcrumbs, making sure each piece is completely covered.
- Heat vegetable oil in a large skillet or deep fryer to 180°C (350°F). Fry the chicken in batches for about 4-5 minutes per side, until golden brown and cooked through. Remove and drain on paper towels.
Making the Curry Sauce:
- While the chicken is frying, heat vegetable oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the curry powder and curry paste (if using), and cook for 1 minute more, stirring constantly to prevent burning.
- Add the carrots and potatoes and cook for 5 minutes, stirring occasionally. Add the apple and cook for another 3 minutes.
- Pour in the chicken stock, coconut milk, soy sauce, honey/brown sugar, and tomato purée. Season with salt and pepper.
- Bring the sauce to a simmer, then reduce heat and cook for 15-20 minutes, or until the vegetables are tender. Stir occasionally.
Assembling the Dish:
- Serve the chicken katsu over a bed of steamed rice.
- Pour the delicious curry sauce generously over the chicken.
- Garnish with fresh coriander and pickled ginger (if using).
Cooking Tips and Variations:
- For crispier Katsu, double bread the chicken: repeat steps 2-3 of the Katsu preparation.
- Adjust the amount of curry powder to your liking. For a milder curry, use less. For a spicier kick, add more or a pinch of chili flakes.
- You can substitute pork or tofu for the chicken. Adjust cooking times accordingly.
- Add other vegetables to the curry sauce, such as broccoli, peas, or mushrooms.
- For a vegetarian version, simply omit the chicken and use extra vegetables or tofu.
Nutritional Information (per serving, approximate):
This will vary depending on portion size and ingredients used. A general estimate is around 500-600 calories, with a moderate amount of protein and carbohydrates. For precise nutritional data, use a nutrition calculator with the specific ingredients and quantities you used.
This Wagamama-inspired Katsu Curry is a fantastic example of easy recipes that deliver big on flavor and satisfaction. Enjoy this delicious and healthy meal – perfect for a weeknight dinner or a weekend treat! It's a recipe guaranteed to become a family favorite.