Chicken Katsu Curry

Missing Wagamana? Let’s try this Wags style recipe for Chicken Katsu Curry, it’s super simple

Ingredients

FOR THE KATSU SAUCE

Vegetable oil

1 onion, finely chopped

2 garlic cloves

1 small piece of ginger, peeled and grated

1 tsp turmeric powder

2 tbsp curry powder

1 tbsp plain flour

400ml chicken or veggie stock

100ml coconut milk

1 tsp soy sauce

1 tsp sugar, to taste

FOR THE CHICKEN

100g rice (I used Thai sticky rice)

3 chicken fillets

100g plain flour

100g breadcrumbs

1 egg, lightly beaten

Method

FOR THE SAUCE

1. In a saucepan sprinkle some oil and fry the onions until golden brown and add the garlic and ginger.

2. Add the curry powder and the turmeric, and let cook on medium heat

3. Mix the plain flour and begin adding the chicken stock little by little, continuously stirring the sauce

4. Add the coconut milk. Here us the magic bit – if you wat it creamer, add a little more milk in.

5. Now add the soya sauce and sugar and stir some more.

6. Set aside.

FOR THE CHICKEN

1. Boil some rice while we prep the chicken

2. Prepare the chicken pieces by putting them in between some cling film and flatten a little by using a meat tenderiser or a rolling pin

3. Coat the chicken in the flour, then the egg, then the breadcrumbs and shallow fry in a frying pan. Dont overcook but the breadcrumbs should go a golden brown crispy colour.

FOR THE DISH

1. Now plate it all – add your rice and crispy chicken on a plate

2. Drain the katsu curry with a sieve before pouring over your chicken and rice

3. ENJOY!!!!

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