Make this Wagamama favourite at home. Chicken Katsu Curry, super mild and suitable for kids!
If your family love Wagamama’s Katsu Curry as much as mine then I’ve got a treat of a recipe for you today. Making your own Chicken Katsu Curry at home is super easy and you probably already have most of the ingredients in your store cupboard already.
I made this Katsu Curry using mini chicken fillets, but it would work just as well with chicken breasts too. I baked them to keep the dish a little healthier but you could of course fry them if you prefer.
This Katsu Curry Sauce is mild, making it suitable for kids. If you would like it spicier then use medium or hot curry powder. You can also make the sauce in bulk and either keep it in the fridge for up to 3 days or in the freezer for up to 3 months.
- For the chicken:
- 375g mini chicken fillets
- 25g plain flour
- 1 egg, beaten
- 75g dried breadcrumbs
- For the katsu curry sauce:
- 1 medium white onion, finely chopped
- 3 cloves of garlic, crushed
- 4 tbsp mild curry powder
- 1 tbsp plain flour
- 1 tbsp honey
- 1 tbsp soy sauce
- 250ml vegetable or chicken stock
- Preheat the oven to 180c. Line a baking sheet with parchment paper.
- Place the flour in a bowl, the egg in another bowl and the breadcrumbs on a plate. Coat each of the mini chicken fillets in the flour, dip in the egg and then roll in the breadcrumbs.
- Place each of the chicken pieces on the baking tray and bake in the oven for 25 minutes.
- Meanwhile, in a saucepan fry the onions in a little oil until soft. Add the garlic, curry powder and flour. Stir well and fry for 2 - 3 minutes.
- Add the honey and soy sauce and mix until well combined. Slowly pour in the stock, stirring continuously.
- Simmer for 10 minutes before blitzing with a stick blender or in a stand blender until smooth. If the sauce seems a little thick you can add more stock.
- Serve with rice and vegetables such as cucumber, carrots and sweetcorn.