Wagamama’s katsu curry

Wagamama, a Japanese chain restaurant in the UK is famous for serving its katsu curry sauce- a sweet, slightly spicy and creamy sauce. This recipe is the closest that I have got to recreating it- I usually make a good amount of this sauce, then freeze the rest for later use.

For a vegetarian alternative, you can substitute the chicken for a large disc of sweet potato, aubergine or butternut squash (as they use in the restaurant). For vegans, swap the egg with some soy milk.

Ingredients: (serves 1)

For the chicken:
– 1 chicken breast/ vegetarian alternative
– 1 egg, beaten, poured on a plate
– A plate of plain flour
– A plate of breadcrumbs (preferably Japanese panko breadcrumbs, but if you cannot find them just use the normal breadcrumbs in a packet (eg. the Paxo brand), found in most supermarkets.

For the sauce: (this makes about 2 portions of sauce (I froze the rest).
– 1 tbsp oil
– 1 big onion, chopped
– 6 cloves of garlic, chopped
– 3 carrots, chopped
– 2 tbsp plain flour
– 2 tbsp medium curry powder
– 600ml chicken stock
– 2 tbsp soy sauce
– 3 tbsp brown sugar
– 1 tsp garam masala
– 1 tbsp corn flour, dissolved in a little water

1) Put the oil in a deep sauce pan, not a frying pan.

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2) Once the oil has heated, add the onions and the garlic, Fry for 2 minutes, stirring.

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3) Add the carrots. Put the lid on the pan and cook for 10 minutes, on a medium heat until the carrots are cooked.

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4) Add the flour and the curry powder and stir in. Cook for a minute.

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5) Add the stock in small amounts, mixing a lot as you add it, so there are no lumps.

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6) Add the sugar, soy sauce and garam masala. Stir.

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7) Place the sauce on the boil for about 10 minutes to reduce.
8) Use a hand blender/ blender to blend the sauce.

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9) Place the sauce back on the boil, and slowly add the corn flour, to thicken the sauce. Again, stir quickly as you add it to avoid lumps.

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10) Keep the sauce on the boil until it is the thickness that you want. Season with lots of salt and pepper.

Now to make the chicken:
11) Place the chicken breast on a chopping board.

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12) Put clingfilm over the chicken and bang down on the chicken. (I only had an alcohol bottle, so you can use whatever you have, like a rolling pin). Press on the chicken until thinner. This will make the chicken moist when cooked.

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13) Put the plates of flour, egg and breadcrumbs in this order. First dip the chicken into the flour (on both sides), then the egg (on both sides), then the breadcrumbs (on both sides).

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Dust the excess breadcrumbs off the chicken.

14) Heat some oil in a frying pan on medium heat and once heated, place the chicken in the pan. Make sure that the heat is not too high when cooking the chicken or the breadcrumbs will burn.

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15) Cook on each side for 4 to 5 minutes on medium- high heat. Before you flip the chicken over, you will need to add some more oil to the pan, or the breadcrumbs will burn.

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Check the chicken is cooked, by putting a sharp knife into the thickest part of the chicken, and the juices should run clear.

16) Cut the chicken up into slices, and serve with the sauce, rice and salad.

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