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.
- 800 g Chicken Breast
- 3 Large eggs
- 2 cup Plain Flour
- Salt to taste
- 140 g Panko Crumbs
- Oil for Frying
- 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
- Start by cutting the chicken into thin small steak like pieces.
- Break the eggs in a bowl, flour in a second bowl with salt and pepper and the panko crumbs in a third bowl.
- 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.
- 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.
- In a food processor, pulse the carrots, onions, garlic and ginger until as small as possible.
- 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).
- Add the flour and once mixed with the rest of the ingredients, gently add the stock while hand whisking to smooth out the flour.
- 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.
- Serve the curry sauce with rice, crispy chicken and salad.
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The chicken can be deep fried, shallow fried or baked in the oven, it is personal preference.
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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.
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Instead of coconut milk, I used full fat milk, fee free to use any plant based milk of your choosing.
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This recipe can easily become vegan if chicken is replaced with tofu and plant based milk is used.
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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.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
