Both my kids love Wagamama, for a multi-site restaurant group, they do a really great job. Chicken Katsu is an absolute favourite on their menu, it's pure comfort food. Crispy breaded chicken breast slathered in a luscious, silky curry sauce served with rice and salad, yes please.
This recipe is really simple to make and is a total joy to eat, our Katsu Curry paste does all the hard work for you. Panko breadcrumbs are used extensively in restaurants but often over looked in the home. The way they're made gives you a much lighter, crisper crumb than just blitzing up fresh bread - try it and you'll never go back.
We've created a great little kit box that contains the key flavours you'll need, click here for details:
Ingredients for 4 portions
120g Karimix Katsu Curry Paste
2tbsps Fussels Chilli Oil
1 x White Onion, finely diced
250ml Chicken Stock
1 x 400ml Can Coconut Milk
1tbsp Dark Soy Sauce
4 Medium Chicken Breasts, sliced horizontally to make 8 thinner breasts
Sea Salt & Pepper
150g Panko Breadcrumbs
2 Eggs, beaten
100g Plain Flour
150ml Fussels Rapeseed Oil
A 'builders' cup of Basmati Rice (about 200g), washed and soaked in cold water for 20 minutes.
2 x Spring Onions, finely sliced
Mixed Salad Leaves to garnish
This is a fairly quick recipe to make, so start by washing your rice under plenty of running water then leave to soak in cold water for about 20 minutes. Pre-heat the oven to 180 C.
Heat up the chilli oil in a saucepan or deep frying pan and gently fry the onions for 2 or 3 minutes. If you want to take out the heat, use normal rapeseed oil. Add in the Katsu Curry Paste, stir through and continue cooking for 3 or 4 minutes.
Whilst the onions are cooking, horizontally slice your chicken breasts through to make thinner breasts and season them well with salt and pepper. Let them sit for a few minutes to absorb the salt and pepper.
Boil a kettle and mix up the chicken stock, if you are using our Essential Cuisine Chicken stock, just use half a teaspoon mixed with 250ml of hot water. Now add this to the onions and curry paste. Bring this up to a simmer and add in the can of coconut milk. You can now leave that to gently simmer for 15-20 minutes so that the liquid reduces and the sauce thickens up.
Time to get the rice on, bring two cups of water to the boil (twice the volume of rice), add a couple of pinches of salt and cook, with the lid on, for 10 minutes.
To breadcrumb the chicken, dust each breast in flour, drench in the beaten egg and finally roll in the panko breadcrumbs. Heat the rapeseed oil in a frying pan and fry the chicken for about a minute on each side, until the breadcrumbs are nice and golden. You can cook them in batches, removing them to a tray to finish for 5 minutes in the oven. Once cooked through, leave them to rest for a few minutes on the side.
Check on the rice, it should have absorbed all the water, be nice and tender and fluffy. Turn the heat off and you can leave in the pan for a few minutes whilst you finish the last few bits.
The sauce should have thickened up now and reduced down. Pour it through a sieve to remove the onion pieces and you'll have a beautifully silky smooth curry sauce. Ready to plate up.
Carve the chicken breasts into 3 or 4 pieces. In the centre of each plate, pile on a generous spoonful of rice and top with the breaded chicken. Garnish with the salad leaves and pour over the sauce. Finally top with a few spring onions. Tuck in, this is heavenly food.
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