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.
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures!
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Chicken Katsu Curry
Prep Time: 5 mins- Cook Time: 25 mins
- Total Time: 30 minutes
Yield: 4 1x
Category: Main Meal
Cuisine: Japanese
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Pin RecipeDescription
Make this Wagamama favourite at home. Chicken Katsu Curry, super mild and suitable for kids!
Ingredients
- 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
- 1 tbsp mild curry powder
- 1 tbsp plain flour
- 1 tbsp honey
- 1 tbsp soy sauce
- 250ml vegetable or chicken stock
Instructions
- 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.
Mona says
Lovely but quite a kick. Wish I’d read the comments before making and dialled down to either 4tsp or 2tbsp of curry powder. I used mild as per the recipe. Kids didn’t eat the sauce but I served it separately as it felt very hot when I tasted it. Will definitely try again but ease off the curry powder. Once again, thanks for sharing these recipes xx
★★★★
Mona says
Made it again with 1tbsp curry powder and it was perfection. Kids ate every bit 😀
★★★★★
Eleanor says
Worked out really well for me, thanks so much!
★★★★★
Princess Linda says
I made this for my family they loved it.Delicious
★★★★★
Nikki Weston says
Excellent recipe
Highly recommend this my mum who is now very fussy and has Alzheimer’s loved Wagamamas. I’d do 3 tablespoons of curry powder
★★★★★
Sophie says
I absolutely LOVED this recipe, however it was far too spicy for my baby and child – next time I’m going to try just one spoon of curry powder!
My only request is can we have this on the app?
Antonia Hennessy says
Just made this to the letter, was so hot I could hardly eat it, let alone children! Think it must been 4 teaspoons of curry powder rather than tablespoons?? A shame as my kids love Katsu curry in Wagamamas.
Ciara Attwell says
Did you use mild curry powder??
Selena says
I’ve never had this at Wagamama’s (I’m more of a Yaki Soba girl) but we made this last night and it was brilliant!
★★★★★
Danielle says
I made this for my 4 and 1 year old and they loved it! It taste so good will definitely be making this again!
★★★★★
Vicky says
Hi Danielle, so pleased to hear this. Please feel free to share your creations with us on Facebook and Instagram. We love to see them. Happy cooking.
Laura says
Don’t know if I went wrong somewhere (pretty sure I followed the recipe exactly) but it was too hot (and I love hot food). Too hot for the toddler although the husband loved it.
★★★
Ciara Attwell says
What strength curry sauce did you use?
Rachel says
I used 4 tablespoons of mild curry powder but it was still too spicy for the kids! I chucked in half a tin of coconut milk and a little more honey to try and tone it down abit. Was really tasty but still abit too hot for the little ones. Maybe 4 teaspoons would be better?
Ciara Attwell says
Thank you for the feedback. I have edited the recipe now as it seems a lot of people found it too spicy!
Zara says
Was beautiful!! Had a lovely kick too it and so simple to make!!
Ciara Attwell says
Thank you Zara! 🙂
Eve says
Made this according to the recipe and was very hot, next time I will probably add 2 tbsps of curry powder as 4 was too much.
Amy says
I made this Katsu curry with sweet corn rice tonight and it was absolutely delicious! Such a fantastic recipe, the whole family loved it and we are most definitely having it again.
Just brilliant. Thank you!
Ciara Attwell says
Thank you Amy, so glad you enjoyed it!