One of my favourite meals is a Katsu Curry from Wagamama and so I tried to recreate this – I think it came out pretty close to my favourite meal but there are a few tweaks I would make for next time. The sauce wasn’t as smooth as I’d like so I would make sure to blitz it completely which would hopefully make it a bit thicker as well. The recipe below makes enough for two people.
- 1 onion, diced
- 2 garlic cloves, chopped
- thumb sized piece of ginger, chopped
- pinch of chilli flakes
- 1 tbsp curry powder
- 1 tbsp plain flour
- 250ml chicken stock
- squeeze of honey
- splash soy sauce
- 2 chicken breasts
- 1 egg, beaten
- Handful of plain flour and breadcrumbs
- Rice to serve
Start by slicing each chicken breast and open into a thinner butterfly shape. Season the chicken breasts and then dip in the flour. Shake off any excess flour and dip into the egg and then finally coat the chicken in the breadcrumbs.
Fry the onion, garlic, ginger and chilli flakes in some oil for a few minutes until they start to soften. Spoon the flour and curry powder into the pan and stir to coat. Gradually pour in the chicken stock and then add the honey and soy. Simmer for 10 minutes and then blend with a stick blender for a smooth consistency.
Fry the coated chicken breasts in oil for about 3-4 minutes on each side, this may take longer depending on the size of your chicken breasts, until cooked through.
Cut the cooked chicken breasts into slices and place on top of the cooked rice and spoon over the sauce.