Thursday, 5 April 2012

Chicken Katsu Curry

I'm looking at the photo of the pea soup and I'm thinking it looks awfully watery. The thing is it was really tasty, don't be put off by it's appearance, it really is worth trying.

Tonight I made Chicken Katsu for the first time. For anyone who has been to Wagamama and tried the chicken Katsu you will know what I'm talking about.  I have tried so many different dishes there, but have always come back to my favourite Chicken Katsu. I bought a sauce recently that claimed to be a katsu sauce and found it  inedible. This sauce tonight was the nearest I have had to the flavour of the sauce in the restaurant. I was very excited to find a version of it in this months Olive Magazine, as even the "Wagamama" cook book does not disclose the recipe. It wasn't the quickest dish to do, it wasn't difficult, just a wee bit time consuming. The sauce could be made in advance and the chicken cooked when needed. We all really enjoyed it, even Rachel who doesn't choose to have the spicy katsu sauce, said it was divine. I'll not be posting for a week or so as I'm on holiday and looking forward to cooking some old favourites.  

Serve 4
Seasoned flour
2 eggs beaten
natural breadcrumbs 200g
4 skinless chicken breasts - sliced in half 
basmati rice 200g
frozen peas 150g
sesame oil
soy sauce
Curry Sauce
1 onion chopped
2 garlic cloves chopped
a small chunk of ginger peeled and finely chopped
a pinch of chilli flakes (optional)
oil for frying
plain flour, 1 tbsp mixed with
1 tbsp mild curry powder
chicken stock 350 ml
brown sugar,1 tsp

Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then breadcrumbs, Chill for 20 minutes.
To make the curry sauce cook the onion, garlic and ginger (and chilli flakes) if using in a splash of olive oil until softened. Add the flour and curry powder mix, and cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock and sugar and simmer for 15 minutes. Blend the sauce to smooth using a blender or food processor.
Heat the oven to 180C. Heat 2 tbsp oil in a frying pan. Fry the chicken until golden on both sides and then transfer to a rack to finish cooking for 20 minutes.
Boil the rice in lots of salted boiling water and add the peas for the last two minute of cooking. Drain well and toss with a couple of drops of sesame oil and soy.
Slice the chicken and arrange on top of the rice and serve with a drizzle of the katsu sauce.

Happy Easter. The biscuits were a present, I can't take credit for them. 


  1. Emily made this tonight, absolutely gorgeous! The only thing that let it down was the shop bought ready made rice. Everything else was great.

  2. Well done Emily, do you think it was similar to wagamammas flavour?