Wagamama's Chicken Katsu Curry Recipe

The ultimate comfort dish! Use our Japanese bread crumbed Chicken Escalopes and half the work is already done for you. 

INGREDIENTS

4 BREADED CHICKEN ESCALOPES
2–3 tbsp vegetable oil for sauce + 75ml vegetable oil, for frying chicken
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 tsp turmeric
2 heaped tbsp mild curry powder
1 tbsp plain flour
300ml CHICKEN STOCK
100ml COCONUT MILK
1 tsp light soy sauce
1 tsp sugar, to taste
Cooked rice - BASMATI or WILD RICE MIX
METHOD

1. For the sauce, start to soften the onions, garlic + ginger. Then add curry powder, turmeric. Allow to sit on a low to medium heat
2. Add the flour, cook for 1 minute with the spices. add the chicken stock slowly, followed by the 100ml coconut milk. add pinch of sugar, salt + dash of soy sauce
3. In a separate pan heat the remaining oil and cook Chicken Escalopes until golden brown. You may need to do this in two batches. 
4. Strain curry sauce through a sieve, a little bit at a time.
5. Slice the chicken into lengths + plate up next to the cooked rice. Add salad, or wok-fried greens to the plate alongside, then drench in curry sauce. serve hot + enjoy!

 

Recipe originally found at: https://www.wagamama.com/cook/wok-from-home/curries/chicken-katsu-curry