We can all agree Katsu curry is delicious.
But under a global pandemic, we haven’t been able to gorge on our usual foodie faves.
Thankfully, fan favourite Wagamama has released the details for their signature Katsu curry for you to make at home.
The restaurant chain’s executive chef Steve Mangleshot shared a step-by-step tutorial over on the brand’s Instagram channel, where it was lapped up by thousands of viewers.
Steve, who’s worked at Wagamama kitchens for over 20 years said this is the longest he’s been away from the establishment.
So if, like Steve, you’re looking for your Waga’s fix, you can recreate it at home.
If you’re vegetarian or vegan, you may want to swap the chicken for tofu and enjoy it on a bed of rice.
Either way, it sounds delicious.
Katsu curry ingredients
The sauce, serves two:
- 2–3 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2.5cm piece of ginger, peeled + grated
- 1 teaspoon turmeric
- 2 heaped tablespoons mild curry powder
- 1 tablespoon plain flour
- 300ml chicken or veg stock
- 100ml coconut milk
- 1 teaspoon light soy sauce
- 1 teaspoon sugar, to taste
The dish, serves two:
- 120g rice (any rice will do!)
- 1 quantity katsu curry sauce (which you’ve just made with the ingredients above)
- 2 skinless chicken breasts
- 50g plain flour
- 2 eggs, lightly beaten
- 100g panko breadcrumbs
- 75ml vegetable oil, for deep-frying
- 40g mixed salad leaves
To make a start on the sauce, you’ll need to cook the garlic, onions and ginger in a saucepan until soft before adding in some curry powder and tumeric.
After the onions and garlic have mixed together and reduced down, leave them on a low heat so the flavours can continue to release.
Next, add some flour to make to sauce base and slowly add in hot chicken stock, bit by bit to let it mix properly.
Steve explains in the video: ‘We’re going to slowly start to add it so it will thicken – and as you can see, it’s like magic. We’re starting to get katsu.’
Then, to make the sauce as creamy as you want, add coconut milk to taste.
Lastly, add the sugar, soy sauce and salt and mix well. The consistency should look like that of Wagamama’s curry sauce.
While that’s left on low heat to reduce down further, you can make a start on the chicken.
Take your chicken breasts and slice them down in the middle, coating them in flour, egg and breadcrumbs.
Then fry it in a generous amount of vegetable oil and be careful it doesn’t burn.
Boil any rice of your choice while you do the chicken.
Once the breasts are ready, cut them into thin slices as you normally see in the restaurant.
Serve with the rice and salad, drizzling the plate with the sauce.
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