Chicken Katsu Curry

Katsu curry is a classic fave of mine at Wagamamas. I’ve never really known what goes into the sauce, it just always tasted great. Now I’ve made it at home I’m shocked at how simple it is to make! And honestly, I think the homemade version tastes even better than the Wagas original. It’s delicious and warming and full of flavour.

The best thing about the sauce is that it freezes really well, so you can make a big batch and freeze for when you’re feeling lazy.

Ingredients:
Serves 2

For the Katsu Curry Sauce:

  • 1 onion, diced
  • 1 small-medium sized carrot, diced
  • 1/2 a red pepper, diced
  • 3 cloves of garlic, minced
  • Thumb sized piece of ginger, grated
  • 1 tablespoon olive oil
  • 450ml chicken stock (or veg stock)
  • 1 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 tablespoon curry powder
  • 1/2 tablespoon plain flour
  • pinch of salt
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon mango chutney (or you can use sugar)

For the panko breaded chicken:

  • 2 80g boneless and skinless chicken thighs
  • 100ml buttermilk (you can also substitute for yoghurt)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 100g panko breadcrumbs
  • 2 tablespoons olive oil

Method:

  1. First, marinade your chicken thighs in the buttermilk. Add the turmeric and garam masala and stir. Leave to marinade in the fridge for at least an hour, ideally overnight.
  2. Next, make your curry sauce. Place your oil in a saucepan on a medium high heat and then add your onion, carrot and red pepper and a pinch of salt all in one go. Continually stir until soft, this should take about 10 minutes.
  3. Reduce the heat to low, if the mixture is looking dry or is catching the pan at this stage, add a dash more olive oil and add your garlic and ginger. After 1 minute add your turmeric, garam masala, curry powder and flour. Cook for about 5 minutes, continuously stirring.
  4. Pour in half your chicken stock and stir. Then add your soy sauce and mango chutney and leave to simmer for 1 hour. During this hour, stir occasionally and keep adding the remaining chicken stock a little at a time.
  5. For the breaded chicken, heat the oil in a frying pan on a medium high heat. You ideally want the temperature to remain at about 170/180c (if you have a thermometer). Lay your panko breadcrumbs on a tray or chopping board and place your chicken thighs in them, turn over a few times to they are covered and then add to the pan. Cook each side for about 5 minutes, until the chicken is cooked through.

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