How to make Wagamama chicken katsu curry

Across their social media channels, Wagamama has been sharing recipes you can cook yourself while the UK is on lockdown. The ‘wok from home’ series kicked off last month with a recipe for the Wagamama favourite chicken katsu curry.

People across the UK are missing their restaurant favourites while staying at home, but many are releasing recipes for people to make themselves.

Wagamama asked their fans what dishes they would like help with making at home, and many fans said they were missing the brand’s famous katsu curry.

In the video Wagamama’s executive chef Steve Mangelshot leads the tutorial from his own kitchen.

You don’t need to buy a load of new ingredients for this recipe, as you’ll be able to find most of the ingredients in your pantry.

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Ingredients (serves 2):

120g rice (any rice will do!)
1 quantity katsu curry sauce
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves

For the sauce:

2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 teaspoon turmeric
2 heaped tablespoons mild
curry powder
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar, to taste


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1) Start by softening onion, garlic and ginger in a pan over a medium heat, then add curry powder and turmeric.

2) Add flour to thicken the sauce and cook it for about a minute on a low to medium heat, letting it mix in with the spices.

3) Add the chicken stock and slowly stir it into the pan.

4) Then slowly add as much or as little coconut milk as you want to the pan (the more you use, the creamier the sauce will be).

5) Add some sugar and light soy sauce, and your katsu curry sauce is almost ready.

6) Cut the chicken fillet in half and coat it in flour.

7) Drop the chicken fillet into beaten egg, and then cover it in breadcrumbs.

8) In a pan add some oil and fry your chicken fillets until golden on the outside and cooked thoroughly.

9) Mr Mangleshot recommends being very cautious at this stage to make sure you do not burn yourself.

10) Pass the curry sauce through a sieve so it’s extra smooth.

11) Now it’s time to layout your katsu. Add cooked rice of your choice to the plate, and slice and serve up your chicken.

12) You can dress the plate with salad and as much curry sauce as you want.

If you’re looking for more Wagamama dishes to make at home, the Wagamama ‘wok from home’ series includes more of the brand’s restaurant favourites.

Along with the chicken katsu curry, you can also make your own firecracker curry.

For noodle fans, there are also guides on how to make chicken and prawn yaki soba, and the vegan yasai yaki version too.

And if you’re looking to find out exactly what goes into Wagamama’s delicious salad dressing, there’s also a recipe for that one as well.

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