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Dive into a delicious Katsu Curry with Sing Kee’s simple recipe

Move over, chicken tikka masala. There’s a new nation’s favourite in town.

Granted, katsu curry is hardly new or a stranger to anyone.

This Japanese chicken dish with panko breadcrumbs and sticky rice, (long-grain Thai rice), has been caressing taste buds in the UK for decades. And we quite possibly have Wagamama’s to thank. While katsu curry recipes are plenty, many would argue Wagamama’s katsu curry is the legendary one.

Thanks to Sing Kee, and Wagamama’s executive chef Steve Mangleshot, you need not try all your katsu curry recipes to find your favourite.

Save this ‘recipe of recipes’, for any day the craving for Wagamama’s katsu curry hits.

Homemade Wagamama’s Katsu Curry Recipe

Delicious, moreish and flavoursome. Katsu curry at its best – and now easy to make at home!

Ingredients:

For the sauce:

• 2-3 tbsp vegetable oil
• 1 onion (finely chopped)
• 1 garlic clove (crushed)
• 1 tsp turmeric
• Thumb-sized piece of ginger (peeled & grated)
• 2 tbsp mild curry powder
• 1 tbsp flour
• 300ml chicken or vegetable stock
• 100ml coconut milk
• 1 tsp light soy sauce
• 1 tsp sugar (to taste)

The dish:

• 120g Thai rice
• 2 skinless chicken breasts
• 50g flour
• 2 eggs (lightly beaten)
• 100g panko breadcrumbs 
• 75ml vegetable oil (for deep-frying)
• Katsu curry sauce (see above)
• 40g mixed salad leaves

Method of cooking:

1. For the sauce, soften the onions, garlic and ginger. Add the curry powder and turmeric. Allow to sit on low to medium heat.
2. Add the flour and cook for 1 minute with the spices.
3. Add the chicken/vegetable stock slowly, followed by the coconut milk. Add a pinch of salt, sugar, and a dash of soy sauce.
4. Split the chicken fillets in half and coat with flour. Soak each one in egg and then dip into a bowl of breadcrumbs, coating the fillets. Put the coated fillets into a pan and cook until the fillets are golden brown.
5. Strain the curry sauce through a sieve, little by little.
6. Slice the chicken into lengths and plate up next to the cooked, sticky rice. Drench with katsu curry sauce and serve with mixed salad leaves. Enjoy!

Notes:
For a vegetarian recipe of katsu curry with Thai rice, replace the chicken with aubergine, sweet potato and butternut squash.

If you want a creamier katsu curry sauce, just add more coconut milk.

A night in with Wagamama’s katsu curry recipe?

Find your ingredients for a delish katsu curry with sticky rice at Sing Kee’s online supermarket and enjoy your Autumn night-in!