For the curry sauce Spray a large saucepan with some Coconut oil spray. Add the onion, garlic and ginger and cook for approx 3 mins, until onion is softened. Add the …
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Katsu curry sauce. Serves 2. Ingredients. 2–3 tablespoons vegetable oil . 1 onion, finely chopped . 1 garlic clove, crushed . 2.5cm (1in) piece of ginger, peeled and grated
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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, start to soften the onions, garlic + ginger. then add curry powder, turmeric. allow to sit on a low to medium heat
Wagamama has revealed how to make one of their most popular dishes, so now everyone can enjoy their famous katsu chicken curry recipe at home. The secret to Wagamama's signature chicken katsu curry is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger.
If you like a little heat, add some chilli powder, to taste, while the sauce is simmering and/or a splash or more, to taste, of Sriracha or other hot sauce, of choice, once it is cooked. Make this Straight-From-the-Restaurant Wagamama Katsu Curry Sauce Recipe at home and your Chicken Katsu Curry will taste just like Wagamama.
Heat it Up! Wagamama Global Chief Executive, Steven Mangleshot, visited Japan’s Katsu restaurants, and found that the curries ranged in spiciness from 0 – 10. Wagamama decided it would be best to make their sauce fairly mild.