Wagamama Recipe: Katsu Curry

wagas1Not going to lie, everything I’ve made from this book has been a winner, granted this is only the second thing I have made but oh my goodness was it incredible. I quote a Jon “this is heaven, no I’m being serious, top notch.” It would make a great take away substitute or a dinner party meal but whatever you do with it you will enjoy it. Wagamama’s katsu curry recipe (p.65) is euphoric!


Katsu curry sauce (p.145)


  • onion
  • garlic
  • ginger
  • flour
  • curry powder
  • tumeric
  • coconut milk
  • vegetable oil
  • chicken stock
  • soy sauce
  • caster sugar


Chicken and accompaniments (p.65)


  • Chicken breast
  • jasmine rice
  • flour
  • vegetable oil
  • breadcrumbs
  • egg
  • mixed leaves
  • pickled garlic


There are several stages to this curry and it does take some effort but it is worth it. It was also my first time shallow frying anything so I am more than happy. This is not a healthy recipe though, just to make that crystal clear.

Katsu Curry Sauce (p.145)

img_51631. I began by making the sauce, I finely chopped the onions to my liking as I don’t mind a chunky sauce. Heated some vegetable oil in the pan and added my onions and my cheat pre-grated ginger. I took my time with the onions as I have found that if you have a little patience when softening onions it pays off later on. 

img_51662. When I was happy with my onions I added the curry powder and turmeric and gave it a few minutes staring continuously. I also got the stock ready at this point.

img_51693. After a few minutes of vigorous stirring I added the flour, mixing until I couldn’t see anymore white and then I added chicken stock a little bit at a time, now I wish at this point that I began to use a whisk however I stuck with my wooden spoon and gave it a bit of elbow grease. When adding the stock it is important to mix well to ensure no clumps of mixture.



4. Once you have added all of your stock and are happy with the consistency add your coconut milk, caster sugar and soy sauce to taste, simmer and set to the side. You can sieve the mixture but we didn’t bother as I don’t mind the onion chucks.


Breaded Chicken and accompaniments (p.65)

img_51801. Cut the chicken breasts in half and lie flat, once done grab anything you can to flatten them. I was on holiday when I made this and was in a foriegn kitchen so I had no measuring tools or rolling pin. I used the flat end of the wooden spoon and my body weight to flatten the chicken as much as I could.

2. I then placed the oil in the pan and began heating it slowly (ok I set the fire alarm off first and then realised that my oil needed turning down, moral of the story is, heat the oil slowly). I also set out my three bowls with flour, beaten egg and breadcrumbs.

img_51733. I took each piece of chicken dipped it in the three bowls and set it in the oil, careful not to overcrowd the pan I only cooked two pieces at a time then set them aside. You could keep them warm in the oven but because of the oil they do stay warm for a while so there is a little grace time.

4. Cook the rice to the packet instructions and construct the side salad on the plate. Reheat the sauce.


5. Once the chicken is cooked cut it into strips and place onto of the rice adding the sauce at the end. Voila! Eat and enjoy with friends and a good glass of wine!

I absolutely love this dish and I am going to try and adapt it into a more healthy meal, if you have any ideas or you give this recipe a go I would love to see your creations feel free to post them below in the comments.

Until next time!



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