Perfectly crispy chicken, addictive curry sauce!|Easier than I expected, fantastic results!|Family fought over the leftovers!|Better than my local Japanese restaurant!|Sauce has perfect sweet-savory balance!|Crispy coating stayed crunchy throughout!|Worth the effort, absolutely restaurant quality!|Kids requested weekly dinner rotation!

Signature

Featured

Wagamama

Chicken Katsu Curry Recipe

Master how to make authentic Chicken Katsu Curry at home with this quick and easy recipe that delivers restaurant-quality results. Learn the secret to perfectly crispy chicken and that signature smooth, aromatic curry sauce that makes this dish so irresistible. Your family will request this recipe weekly!

Prep

20 mins

Cook

30 mins

Serve

Kcal

650

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 skinless chicken breasts (about 600g total)</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">200g panko breadcrumbs</li><li class="ingredients-single-item">Vegetable oil for frying</li><li class="ingredients-single-item">400g Japanese short-grain rice</li><li class="ingredients-single-item">2 carrots, peeled and chopped</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp ginger, freshly grated</li><li class="ingredients-single-item">2 tbsp curry powder (Japanese curry powder if available)</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">600ml chicken stock</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">4 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp garam masala</li><li class="ingredients-single-item">1 tsp turmeric</li><li class="ingredients-single-item">1 apple, peeled and grated</li><li class="ingredients-single-item">2 tsp vegetable oil (for curry sauce)</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">Sliced spring onions and pickled red ginger (beni shoga) for garnish</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your chicken. Place each chicken breast between two sheets of cling film and use a rolling pin to gently pound them to an even thickness of about 1.5cm. Season both sides with salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Set up your breading station with three shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast first in flour (shaking off excess), then dip in egg, and finally press into the breadcrumbs, ensuring they're completely coated. Place on a plate and refrigerate for 30 minutes to help the coating set.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the chicken is chilling, start your curry sauce. Heat 2 tsp of vegetable oil in a large saucepan over medium heat. Add the onions and carrots and cook for 10 minutes until softened but not colored, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the garlic and ginger to the pan and cook for another 2 minutes until fragrant. Sprinkle in the curry powder and cook for 1 minute, stirring constantly to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the 2 tbsp of flour to the vegetable mixture and stir for 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring continuously to avoid lumps forming. Add the grated apple, honey, soy sauce, garam masala, and turmeric.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Bring the curry sauce to a simmer, then reduce the heat to low and cook gently for about 20 minutes, stirring occasionally until the sauce has thickened and the vegetables are tender. If it becomes too thick, add a splash more stock or water.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> While the sauce simmers, cook your rice according to package instructions. Typically, rinse the rice until the water runs clear, then cook with a 1:1.2 ratio of rice to water (400g rice to 480ml water). Bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> For the chicken, pour vegetable oil into a large frying pan to a depth of about 1cm and heat to 180°C. You can test if it's ready by dropping in a breadcrumb – it should sizzle and turn golden within 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Carefully place the breaded chicken into the hot oil and fry for about 5-6 minutes on each side until golden brown and cooked through (the internal temperature should reach 75°C). Transfer to a wire rack or paper towel-lined plate to drain excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Once the curry sauce is ready, blend it using an immersion blender or transfer to a standard blender for a smoother consistency (optional but recommended for that authentic Wagamama texture). Return to the pan, taste, and adjust seasoning if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the chicken to rest for 5 minutes, then slice each breast into thick strips, cutting against the grain for tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> To serve, place a portion of rice on one side of a warm plate. Place the sliced chicken katsu on the other side, and pour the curry sauce generously over half the chicken and part of the rice (Wagamama style). Garnish with sliced spring onions and pickled ginger. Serve immediately while everything is hot and the chicken is still crispy.</li></ol>

FAQ for

Chicken Katsu Curry Recipe

What ingredients are used in Chicken Katsu Curry from Wagamama?

Wagamama's Chicken Katsu Curry uses panko-breaded chicken breasts, Japanese short-grain rice, and a curry sauce made with carrots, onions, garlic, ginger, curry powder, honey, soy sauce, garam masala, turmeric and grated apple for natural sweetness.

How to cook Chicken Katsu Curry from Wagamama at home?

Learn how to cook Chicken Katsu Curry from Wagamama by breading chicken breasts in panko crumbs, frying until golden, and serving with homemade curry sauce. The authentic sauce combines sautéed vegetables, curry spices, grated apple, and chicken stock, simmered until thick and poured over crispy chicken and Japanese rice.

Why is apple added to Japanese curry sauce?

Apple is a traditional ingredient in Japanese curry that adds natural sweetness and helps thicken the sauce. It balances the spices, creates depth of flavour, and contributes to the smooth, velvety texture that's characteristic of authentic Japanese curry sauces.

What's the secret to perfectly crispy chicken katsu?

The secret to perfectly crispy chicken katsu is using panko breadcrumbs (which are lighter and crispier than regular breadcrumbs), ensuring your chicken is dry before breading, chilling the breaded chicken for 30 minutes before frying, and maintaining oil at 180°C.

Can I make this curry sauce vegetarian or vegan?

Yes! Replace chicken stock with vegetable stock for a vegetarian version. For a vegan curry, also substitute honey with maple syrup or brown sugar. The sauce pairs wonderfully with crispy tofu, aubergine, or sweet potato katsu instead of chicken.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

{
  "@context": "http://schema.org/",
  "@type": "Recipe",
  "name": "Wagamama's Chicken Katsu Curry Recipe",
  "author": {
    "@type": "Person",
    "name": "Peter Martin",
    "brand": "Once a Chef",
    "jobTitle": "Chef",
    "image": "https://cdn.leonardo.ai/users/52a838bd-f368-4830-9a22-6d701a54be4a/generations/af3cd923-3106-4966-ab66-15c972fb6723/Leonardo_Phoenix_10_A_crispy_goldenbrown_chicken_katsu_cutlet_0.jpg"
  },
  "datePublished": "2024-06-01",
  "description": "A delicious homemade version of Wagamama's famous chicken katsu curry featuring crispy panko-coated chicken breasts served with a rich, aromatic curry sauce and fluffy Japanese rice.",
  "prepTime": "PT40M",
  "cookTime": "PT45M",
  "totalTime": "PT1H25M",
  "keywords": "chicken katsu curry, Japanese curry, Wagamama recipe, panko chicken, homemade katsu",
  "recipeYield": "4",
  "recipeCategory": "Main Course",
  "recipeCuisine": "Japanese",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "680 calories",
    "carbohydrateContent": "75 g",
    "proteinContent": "42 g",
    "fatContent": "22 g",
    "saturatedFatContent": "4 g",
    "cholesterolContent": "165 mg",
    "sodiumContent": "1250 mg",
    "sugarContent": "12 g",
    "servingSize": "1 serving"
  },
  "recipeIngredient": [
    "4 skinless chicken breasts (about 600g total)",
    "100g plain flour",
    "2 large eggs, beaten",
    "200g panko breadcrumbs",
    "Vegetable oil for frying",
    "400g Japanese short-grain rice",
    "2 carrots, peeled and chopped",
    "1 large onion, finely chopped",
    "4 garlic cloves, minced",
    "2 tbsp ginger, freshly grated",
    "2 tbsp curry powder (Japanese curry powder if available)",
    "2 tbsp plain flour",
    "600ml chicken stock",
    "2 tbsp honey",
    "4 tbsp soy sauce",
    "1 tbsp garam masala",
    "1 tsp turmeric",
    "1 apple, peeled and grated",
    "2 tsp vegetable oil (for curry sauce)",
    "Salt and pepper to taste",
    "Sliced spring onions and pickled red ginger (beni shoga) for garnish"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Prepare chicken",
      "text": "Place each chicken breast between two sheets of cling film and use a rolling pin to gently pound them to an even thickness of about 1.5cm. Season both sides with salt and pepper."
    },
    {
      "@type": "HowToStep",
      "name": "Bread chicken",
      "text": "Set up your breading station with three shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast first in flour (shaking off excess), then dip in egg, and finally press into the breadcrumbs, ensuring they're completely coated. Place on a plate and refrigerate for 30 minutes to help the coating set."
    },
    {
      "@type": "HowToStep",
      "name": "Start curry sauce",
      "text": "Heat 2 tsp of vegetable oil in a large saucepan over medium heat. Add the onions and carrots and cook for 10 minutes until softened but not colored, stirring occasionally."
    },
    {
      "@type": "HowToStep",
      "name": "Add aromatics",
      "text": "Add the garlic and ginger to the pan and cook for another 2 minutes until fragrant. Sprinkle in the curry powder and cook for 1 minute, stirring constantly to prevent burning."
    },
    {
      "@type": "HowToStep",
      "name": "Make sauce base",
      "text": "Add the 2 tbsp of flour to the vegetable mixture and stir for 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring continuously to avoid lumps forming. Add the grated apple, honey, soy sauce, garam masala, and turmeric."
    },
    {
      "@type": "HowToStep",
      "name": "Simmer sauce",
      "text": "Bring the curry sauce to a simmer, then reduce the heat to low and cook gently for about 20 minutes, stirring occasionally until the sauce has thickened and the vegetables are tender. If it becomes too thick, add a splash more stock or water."
    },
    {
      "@type": "HowToStep",
      "name": "Cook rice",
      "text": "While the sauce simmers, cook your rice according to package instructions. Typically, rinse the rice until the water runs clear, then cook with a 1:1.2 ratio of rice to water (400g rice to 480ml water). Bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes."
    },
    {
      "@type": "HowToStep",
      "name": "Fry chicken",
      "text": "Pour vegetable oil into a large frying pan to a depth of about 1cm and heat to 180°C. Carefully place the breaded chicken into the hot oil and fry for about 5-6 minutes on each side until golden brown and cooked through (the internal temperature should reach 75°C). Transfer to a wire rack or paper towel-lined plate to drain excess oil."
    },
    {
      "@type": "HowToStep",
      "name": "Blend sauce",
      "text": "Once the curry sauce is ready, blend it using an immersion blender or transfer to a standard blender for a smoother consistency. Return to the pan, taste, and adjust seasoning if necessary."
    },
    {
      "@type": "HowToStep",
      "name": "Slice chicken",
      "text": "Allow the chicken to rest for 5 minutes, then slice each breast into thick strips, cutting against the grain for tenderness."
    },
    {
      "@type": "HowToStep",
      "name": "Serve",
      "text": "Place a portion of rice on one side of a warm plate. Place the sliced chicken katsu on the other side, and pour the curry sauce generously over half the chicken and part of the rice. Garnish with sliced spring onions and pickled ginger. Serve immediately while everything is hot and the chicken is still crispy."
    }
  ],
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": "5",
    "ratingCount": "178"
  },
  "review": [
    {
      "@type": "Review",
      "author": "Hiroshi Tanaka",
      "datePublished": "2024-05-28",
      "reviewBody": "This recipe is spot on! I've been craving Wagamama's katsu curry during lockdown and this homemade version tastes exactly like the real thing. The sauce has that perfect balance of sweetness and spice.",
      "name": "Authentic Restaurant Flavor",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Sophia Rodriguez",
      "datePublished": "2024-05-22",
      "reviewBody": "Absolutely delicious! The step-by-step instructions were very clear and the result was a restaurant-quality katsu curry. The tip about blending the sauce really makes a difference in texture.",
      "name": "Restaurant Quality at Home",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Amir Hassan",
      "datePublished": "2024-05-30",
      "reviewBody": "I've tried many katsu curry recipes but this one is by far the best. The addition of apple and honey gives the sauce a wonderful depth of flavor. My family now requests this every weekend!",
      "name": "Best Katsu Recipe Ever",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Olivia Chen",
      "datePublished": "2024-05-15",
      "reviewBody": "The panko coating stayed perfectly crispy even with the sauce poured over. I love that this recipe includes making the curry sauce from scratch rather than using a store-bought roux. Worth the extra effort!",
      "name": "Perfectly Crispy Chicken",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Lars Andersen",
      "datePublished": "2024-05-25",
      "reviewBody": "This recipe has become a staple in our house. I appreciate the detailed instructions for both the chicken and the curry sauce. The grated apple is a genius addition that gives the sauce an amazing sweetness.",
      "name": "New Family Favorite",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    }
  ],
  "url": "https://www.onceachef.com/recipes/wagamama-chicken-katsu-curry-recipe"
}


{
  "@context": "https://schema.org",
  "@type": "FAQPage",
  "mainEntity": [
    {
      "@type": "Question",
      "name": "What ingredients are used in Chicken Katsu Curry from Wagamama?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Wagamama's Chicken Katsu Curry uses panko-breaded chicken breasts, Japanese short-grain rice, and a curry sauce made with carrots, onions, garlic, ginger, curry powder, honey, soy sauce, garam masala, turmeric and grated apple for natural sweetness."
      }
    },
    {
      "@type": "Question",
      "name": "How to cook Chicken Katsu Curry from Wagamama at home?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Learn how to cook Chicken Katsu Curry from Wagamama by breading chicken breasts in panko crumbs, frying until golden, and serving with homemade curry sauce. The authentic sauce combines sautéed vegetables, curry spices, grated apple, and chicken stock, simmered until thick and poured over crispy chicken and Japanese rice."
      }
    },
    {
      "@type": "Question",
      "name": "Why is apple added to Japanese curry sauce?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Apple is a traditional ingredient in Japanese curry that adds natural sweetness and helps thicken the sauce. It balances the spices, creates depth of flavour, and contributes to the smooth, velvety texture that's characteristic of authentic Japanese curry sauces."
      }
    },
    {
      "@type": "Question",
      "name": "What's the secret to perfectly crispy chicken katsu?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "The secret to perfectly crispy chicken katsu is using panko breadcrumbs (which are lighter and crispier than regular breadcrumbs), ensuring your chicken is dry before breading, chilling the breaded chicken for 30 minutes before frying, and maintaining oil at 180°C."
      }
    },
    {
      "@type": "Question",
      "name": "Can I make this curry sauce vegetarian or vegan?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Yes! Replace chicken stock with vegetable stock for a vegetarian version. For a vegan curry, also substitute honey with maple syrup or brown sugar. The sauce pairs wonderfully with crispy tofu, aubergine, or sweet potato katsu instead of chicken."
      }
    }
  ]
}

Wagamama

Chicken Katsu Curry Recipe

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Chicken Katsu Curry from Wagamama?

How to cook Chicken Katsu Curry from Wagamama at home?

Why is apple added to Japanese curry sauce?

What's the secret to perfectly crispy chicken katsu?

Can I make this curry sauce vegetarian or vegan?