Homemade Chicken Katsu Curry

Better than Wagamama Chicken Katsu curry is exactly what this is. Wagamama really does a good Katsu curry, the only downside of their restaurants is that they are not all halal/kosher unless you live in London.
I don’t actually know their Katsu curry recipe but I have managed to create my own recipe which tastes just like theirs and even better.
When I put the recipe together I went over it a few times and in the end I was so impressed how simple the whole thing actually was. So if you are a big fan than I hope that you try this.

Print Recipe

Homemade Chicken Katsu Curry

Cuisine: Asian, East Asian Courses: Main Meals

Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins

Ingredients

Servings

• 800 g Chicken Breast
• 3 Large eggs
• 2 cup Plain Flour
• Salt to taste
• 140 g Panko Crumbs
• Oil for Frying

For the Curry Sauce

• 2 Large Carrots
• 2 Medium Onions
• 4 Cloves of Garlic
• 2 Cubes of Ginger
• 1 l Vegetable stock or Water
• 1 tsp Turmeric
• 2 tbsp Curry Powder
• 1 tbsp Honey
• 1 cup Full Fat Milk or Coconut Milk
• 2-3 tbsp Plain Flour
• Cooking Oil
• Rice to Serve

Instructions

1. Start by cutting the chicken into thin small steak like pieces.
2. Break the eggs in a bowl, flour in a second bowl with salt and pepper and the panko crumbs in a third bowl.
3. While the oil is heating in a medium sized pan, coat the chicken in flour, egg wash and finally the panko crumbs. Keep a wet hand and a dry hand during this process so that the flour and panko clumps don't travel to other bowls.
4. Fry each piece on medium heat in the oil until golden and crispy. Alternatively, place all coated pieces on a lined baking tray, drizzle some olive oil and place in the oven to bake until golden.
5. In a food processor, pulse the carrots, onions, garlic and ginger until as small as possible.
6. In a pot or a large wok, heat up the cooking oil and sauté the vegetables until soft and slightly caramelised, add the seasoning and allow to become aromatic (5-8 min).
7. Add the flour and once mixed with the rest of the ingredients, gently add the stock while hand whisking to smooth out the flour.
8. Add the milk, honey and allow to cook on low heat until it thickens and becomes the desired consistency. If too thick, add 1/4 cup of water or broth at a time and if too thin then add 1 tablespoon of flour at a time. Make sure to whisk so that there are no flour clumps.
9. Serve the curry sauce with rice, crispy chicken and salad.

Note

• The chicken can be deep fried, shallow fried or baked in the oven, it is personal preference.
• Panko crumbs can be replaced with normal bread crumbs, however, panko crumbs are crispier, crunchier and lighter to the bite and I love the fact that they become so perfectly golden.
• Instead of coconut milk, I used full fat milk, fee free to use any plant based milk of your choosing.
• This recipe can easily become vegan if chicken is replaced with tofu and plant based milk is used.
• Some put the curry sauce in the food processor after it has cooked to ensure it is completely smooth. I blended my vegetables in the food processor to start with as I wanted my curry sauce to have a little texture.