Wagamama Katsu Curry

Name: Wagamama Katsu Curry
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: JP
Ingredients: 1 finely chopped onion; 2.5 cm of finely grated, finely chopped ginger; 1 teaspoon of turmeric; 2 heaped tablespoons of curry powder (mild); 1 tablespoon of plain flour; 300 millilitres of chicken stock; 100 millilitres of coconut milk; 1 teaspoon of soy sauce; 1 teaspoon of sugar; 2 chicken breasts (sliced in half); 50 grams of plain flour; 2 beaten eggs; 100 grams of breadcrumbs; 120 grams of rice

Details

Wagamama's Katsu Curry recipe. Found on their YouTube chanel.

Prepares in 30 mins

Cooks in 30 mins

Serves 2 (resize)

Japanese cuisine

Not Vegetarian

Not Vegan

Nut Free

Not Dairy Free

Recipe by Sam

Ingredients

1 finely chopped Onion

2.5 cm of finely grated, finely chopped Ginger

1 teaspoon of Turmeric

2 heaped tablespoons of Curry Powder (Mild)

1 tablespoon of Plain Flour

300 millilitres of Chicken Stock

100 millilitres of Coconut Milk

1 teaspoon of Soy Sauce

1 teaspoon of Sugar

2 Chicken Breasts (Sliced in half)

50 grams of Plain Flour

2 beaten Eggs

100 grams of Breadcrumbs

120 grams of Rice

Method

1

Preheat the oven to 180 degrees C. Add onions and ginger to a pan on medium heat and soften.

2

Add curry powder and turmeric and cook for a few minutes until fragrant. Then add the flour and cook for another minute or two.

3

Add chicken stock slowly bit by bit and mix well. Then add the coconut milk. Cook briefly then add add sugar and soy sauce and set aside/leave on low heat.

4

Coat the chicken in flour, then egg, then breadcrumbs and cook in the oven for 20-25 minutes, until cooked.

5

Strain the sauce through a sieve to remove lumps and serve with the cooked chicken and rice.