Wagamama Katsu Curry

wagamamakatsucurry

FOR THE KATSU CURRY SAUCE

INGREDIENTS (SERVES 2)

  • 2–3 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 1 garlic clove, crushed

  • 1 inch (2.5 cm) piece of ginger, peeled and grated

  • 1 teaspoon turmeric

  • 2 heaped tablespoons mild curry powder (like S&B)

  • 1 tablespoon plain flour

  • 1 1/4 cup (300ml) chicken or vegetable stock

  • 1/2 cup (100ml) coconut milk

  • 1 teaspoon light soy sauce

  • 1 teaspoon sugar, to taste

Serve with cooked rice and mixed green salad.

PREPARATION

Place the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook until softened. Lower the heat, add the spices and cook for 2–3 minutes. Add the flour and stir over the heat to cook it out, then slowly add the chicken or vegetable stock. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste. For a perfectly smooth sauce, pass the mixture through a sieve. The sauce can be stored in an airtight container in the fridge for up to 3 days.

CHICKEN KATSU (SEE RECIPE NOTES FOR VEGETARIAN/VEGAN OPTIONS)

INGREDIENTS (SERVES 2)

  • 2 skinless chicken breasts

  • 1/4 cup (50g) plain flour

  • 2 eggs, lightly beaten

  • 1/2 cup (100g) panko breadcrumbs

  • 1/3 cup (75ml) vegetable oil, for deep-frying

PREPARATION

With a sharp knife, cut each chicken breast almost in half and open it out like a book. Place both between two pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick. Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and then dip each chicken breast first in the flour, then the egg and finally the breadcrumbs, ensuring each breast is coated well. 

Place the oil in a medium saucepan over a medium-high heat. To test if the oil is hot enough to fry, drop some breadcrumbs into the oil – if they sink, the oil is not hot enough and, if they quickly burn, then the oil is too hot, but if they bubble and float to the top, the oil is just right. Deep-fry 1 coated breast at a time, so as not to overcrowd the pan, for 3–4 minutes on each side then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm. 

HOW TO SERVE

To serve, spoon a portion of rice onto 2 serving plates. With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing and a little pickled radish. Serve immediately. 

WAGAMAMA DRESSING Place 2 tsp finely chopped shallots, a 2.5cm peeled and grated piece of ginger, 1 crushed garlic clove, 1 1/2 tbsp rice wine vinegar, 1 tbsp tomato ketchup, 1 tbsp water, 100ml vegetable oil and 3 tbsp light soy sauce in a bowl or large jar and whisk together until smooth. Store in an airtight container in the fridge for up to 3 days.

RECIPE NOTES: This is a mild, Japanese style curry that is not too spicy. I made a vegetarian version with butternut squash. Cut the round neck portion of the squash into 1/4 inch circles, blanch in salted boiling water until tender but not mushy. Sweet potato would work well too. You can then proceed as you would with the chicken. To make this recipe vegan, substitute aquafaba (the liquid from canned garbanzo beans) for the egg.

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