Wok-ing from home! People share their successful efforts at making chicken katsu curry after Wagamama shared the recipe
- Wagamamas recently shared their recipe for their famous chicken katsu curry
- Hundreds of fans have attempted to make it at home with impressive results
- Some used quorn instead of chicken to make the recipe vegetarian while others presented with whimsical kid friendly designs
- Here’s how to help people impacted by Covid-19
Wagamamas delighted fans this month by sharing its chicken katsu curry recipe, one of many in the chain’s ‘wok from home’ series.
Recipes such as Yaki Soba and Katsu Curry, which are usually kept secret, were shared by Pan-Asian chain’s executive chef after the high street favourite closed all its restaurants in March, amid the coronavirus pandemic.
They follow high-street favourites including Greggs, McDonald’s and Pizza Express who have spilled the beans on how to make their popular menu items at home.
Now fans have rushed to recreate the popular Katsu Curry from the comfort of their own kitchens – with some very successful results.
Here, FEMAIL shares the best attempts from social media users…
The real deal! Wagamamas shared this image of the real thing, being missed by many in lockdown
Artist! One UK instagram user shared this very child-friendly katsu curry which they made at home
Kim, from Chelmsford in Essex, plated her attempt on a heart shaped plate for an extra extravagance
Another British Instagrammer made her attempt meat-free by using quorn chicken, which she presented beautifully
Emmat made this katsu with tofu and she said she was missing Wagamama’s, which she is ‘obsessed with’
Neal confessed he’s never been to Wagamamas before, but made the katsu curry after seeing the chef’s recipe
Another food blogger, from Oxford, ditched the chicken an made her version vegan
Blogger Definitely Delicious, from Belfast, shared her sauce oozing onto the plate in a tempting video
The Soprano chef said he was missing his favourite takeaway so made the katsu at home – with excellent results
Ash shared this snap of her sister’s katsu curry – which she added some salad too for a healthy twist
Sheffield-based blogger food with followers, shared their attempt, showing off their excellent vegetable cutting skills in the process
Alexandra shared her delicious looking attempt with homemade katsu sauce and chicken
Another veggie twist! One user deep fried sweet potato and covered in the latherings of curry sauce
Molly said her curry was ‘bloody lovely’ as she shared a delicious looking image of her dinner
Mel served her chicken in strips with a runny sauce and a side of rocket in a fantastic looking meal
Issie shaped her rice into a ball and placed it atop the chicken for an extra pretty touch
HOW TO MAKE KATSU CURRY AT HOME
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
- 2 skinless chicken breasts
- 50g plain flour
- 2 eggs, lightly beaten
- 100g panko breadcrumbs
- 75ml vegetable oil, for deep-frying
- 40g mixed salad leaves
METHOD FOR THE SAUCE
1. Place the oil in a saucepan over a medium heat, and add the chopped onion, garlic and ginger and cook until softened.
2. Lower the heat, add the spices and cook for 2–3 minutes while stirring
3. Add the flour and stir over the heat, then slowly add stock
4. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste.
5. Sieve the mixture for a smooth sauce
FOR THE CHICKEN
1. Cut each chicken breast in half and open it out like a book, then put under clingfilm and flatten out with a rolling pin until its about 1cm thick. Then place flour, eggs and breadcrumbs in three separate bowls and dip each chicken breast first in flour, then egg and then breadcrumbs
2. Place the oil on a medium-high heat. Fry one coated breast at a time for 3–4 minutes on each side then transfer to a plate lined with baking paper
TO SERVE
1. Spoon a portion of rice, cooked to packet instructions, onto two serving plates.
2. Slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.
3. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing