Chicken Katsu Curry (Wagamama Style)

2 chicken breasts
Cooked Japanese rice (to serve)
Vegetable oil (for frying)

The Coating

Plain flour
1 egg (beaten)
Panko breadcrumbs
Salt, white pepper, pinch sugar

The Curry 

1 onion, chopped
2 garlic cloves, chopped
2 tablespoons curry powder
1 teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon garam masala
1 bay leaf
400ml coconut milk
300ml chicken stock
1 tablespoon light soy sauce
½ teaspoon sugar
Cornflour slurry (to thicken)

PREPARATION

COOKING

1. Heat oil in a pan over medium heat and cook chopped onion and garlic for 5–6 minutes until softened and lightly golden.
2. Add curry powder, chilli powder, turmeric and bay leaf, stirring briefly to toast the spices and release their aroma.
3. Gradually pour in coconut milk, stirring and scraping the base to lift flavour, allowing it to come to a boil between additions.
4. Add chicken stock and bring to a boil, then reduce heat and simmer for 15–20 minutes to develop flavour.
5. Season with soy sauce and sugar, then remove bay leaf and blend until smooth, returning to the pan.
6. Add a little cornflour slurry while stirring on the boil until the sauce thickens to a smooth, coating consistency.
7. Slice chicken breasts in half horizontally and lightly flatten, then season flour with salt, pepper and a pinch of sugar.
8. Coat chicken in flour, then egg, then panko breadcrumbs, pressing firmly to ensure an even coating.
9. Heat oil to medium heat and fry chicken for 4–5 minutes, turning occasionally until golden brown and cooked through.
10. Remove chicken and rest briefly, then slice into strips.
11. Serve rice on a plate, top with sliced chicken and ladle curry sauce alongside or over the top.

School of Wok Tips

• Don’t burn spices—add liquid quickly after toasting.
• Blend sauce for that smooth, classic katsu texture.
• Keep oil at medium heat so chicken cooks through evenly.
• Don’t over-thicken the sauce—it should coat, not clump.

FAQs

Why is katsu curry slightly sweet?
Coconut milk and sugar balance the spices.

Can I bake the chicken instead?
Yes, but frying gives the crispiest result.

What rice should I use?
Short-grain Japanese rice is traditional.