Katsu chicken Ingredients: 2 onions 2 garlic cloves Ginger 2tsp plain flour 600ml stock cubes 200ml coconut milk 2tsp soy sauce 2tsp sugar 2 tablespoon Plain flour Egg Panko breadcrumbs Chicken Katsu Curry method: Heat up vegetable Oil Chop 2 onions and add Then add 3 gloves of garlic Ginger and garlic crushed grated Soften up onions Add stock cubes x2 600ml boiling water and mix it in stock cube and leave it for a moment Add 4 table spoon mild curry powder And two teaspoon of Turmeric powder Add two tablespoon of plain flour and cook for a min then add vegetables stock cube water (600ml ) and mix for a min or so. Then blitz into purée in blender and put it back into the same pan. Then add 200ml coconut milk. 2 teaspoons of light soy sauce and 2 teaspoon of sugar and mix And now the chicken breast Use Panko breadcrumb Mix two eggs and whisk 100gram of plain flour Cover chicken breast with cling film and flatten it out Dip in egg - get rid of excess And then cover it in panko bread crumbs Then put it in the hot frying pan of vegetable oil for 3 minutes each side - cook on medium heat
I’ve just cooked this, and I could not have done it without your video! It came out perfect thanks to your extra tips and tricks that weren’t mentioned in the original recipe instructions. ❤
I had wagamama's katsu curry when I visited london last summer and I've been thinking about it ever since I got back to the states where there is NONE! I can't wait to try this recipe omg I think you've just saved my tastebuds!
So glad you made this! I love Wagamama's katsu curry. The only chicken breast recipe I can reliably make is "overcooked" 😕 so I make it with bone-in thigh.
For a perfect katsuretsu, I recommend dry brining the chicken overnight, just with a generous sprinkling of salt and white pepper, before crumbing it. Also, if you use panko breadcrumbs and deep fry, you'll have a much more authentic result.
I popped out for chicken and coconut milk because we couldn't wait to try this tonight. Another winner, Chetna-thanks for sharing. A quick whizz with a stick blender got the sauce smooth right there in the pan.
@@ayshaluckyakther3006 Really very tasty, thanks, and the crunch texture is great. It was nice and easy, resembling the recipe for _ebi katsu_ in my 2004 _The Wagamama Cookbook_ which we've tried. It used king prawns. I think thin escalopes of veal or pork would also work. Read below for the simple _ebi katsu_ sauce from the book... they've adapted it a bit since, but both are tasty. : : 1 tbs. English mustard powder 1 tbs. sesame oil 300ml. store-bought sweet chilli sauce 1 tbs. tomato ketchup 1 tbs. sugar. [Mix well. Keep chilled until needed]
I'm definitely going to try this, it looks fab! I bet adding half a teaspoon of msg about 30 seconds before the vegetable stock would make it taste even more like the 'authentic' restaurant one
Add the stock slowly...adds all the stock at once, lol. I think they say to add it slowly so you don't get lumps, which obviously doesn't matter if you blitz it, but in the books it says to sieve the sauce to get the onion and ginger out, but I think blitzing it is a better idea. The thing is thou I like it with onion in the sauce and a bit of carrot, quite a lot of Japanese restaurants serve it with onion and carrot in the sauce. The other thing it says in the book I think, is to slice the chicken breasts but it occurred to me to flatten then too, which I thin is what I'll do the next time I make it.
Thanks for the demonstration. Blitzing the sauce seems better than sieving it, because it gives the sauce more body and thickness. Since this is the homestyle version I wonder what additional ingredients the restaurant version uses ?
Hi Chetna, i must say its wonderfully done!!! gonna try it really soon, luv the way you explain everything very simply & nicely, Much Love & respect from Dubai.
You have the most amazing accent! Are you from India but living in the UK? Can hear both accents come through (I only ask because I love listening to different languages from all over the world). Fabulous recipe Thankyou!! New subscriber here and a big hello from Australia 🇦🇺
Yeah if there some Japanese style salads (including the Japanese pickle), also when you move the chicken piece after frying to cutting/copping board, put a kitchen to towel papers on the board will absorb the oil from the chicken In all it’s look nice presentation and look delicious katsu chicken 👍
My son and I have just watched this recipe we can’t wait to make it , I’ve noticed your videos are a few years old do you have new recipes that you post or did you retire either which way we love your show thank you xxxx
2 questions (sorry) I don't have a mega-blender like yours. Would a stick blender get the job done? And ... did you cook this recipe for the first time on camera? Just go for it? Your reaction when you tasted it at the end seemed to one of genuine surprise!!
I have made a similar sauce to serve with lentils, but I'd like to try this. I don't have a Wagamamma's near me. I didn't know they have a cookbook. I may need to have it....
Any chance we can get the actual recipe in the comments or description so I don’t have to watch the whole vid. I’ve made this before and it’s delicious
Here's the list from the book (I think she made a double quantity) 2-3 tablespoons vegetable oil 1 onion, finely chopped 1 garlic clove, crushed 2.5cm piece of ginger, peeled and grated 1 teaspoon turmeric 2 heaped tablespoons mild curry powder 1 tablespoon plain flour 300ml Chicken Stock or Vegetable Stock 100ml coconut milk 1 teaspoon light soy sauce 1 teaspoon caster sugar, to taste
I don't even know if I have any curry powder in my home, I am now so used making spice mixes from scratch, but it looks lovely and I am going to try it sometimes next week.
Katsu chicken
Ingredients:
2 onions
2 garlic cloves
Ginger
2tsp plain flour
600ml stock cubes
200ml coconut milk
2tsp soy sauce
2tsp sugar
2 tablespoon Plain flour
Egg
Panko breadcrumbs
Chicken Katsu Curry method:
Heat up vegetable Oil
Chop 2 onions and add
Then add 3 gloves of garlic
Ginger and garlic crushed grated
Soften up onions
Add stock cubes x2
600ml boiling water and mix it in stock cube and leave it for a moment
Add 4 table spoon mild curry powder
And two teaspoon of Turmeric powder
Add two tablespoon of plain flour and cook for a min then add vegetables stock cube water (600ml ) and mix for a min or so. Then blitz into purée in blender and put it back into the same pan. Then add 200ml coconut milk. 2 teaspoons of light soy sauce and 2 teaspoon of sugar and mix
And now the chicken breast
Use Panko breadcrumb
Mix two eggs and whisk
100gram of plain flour
Cover chicken breast with cling film and flatten it out
Dip in egg - get rid of excess
And then cover it in panko bread crumbs
Then put it in the hot frying pan of vegetable oil for 3 minutes each side - cook on medium heat
My husband and I made this recipe Sunday evening. It was so good. I am glad we made extra sauce. Thanks for sharing it with all of us.
I’ve just cooked this, and I could not have done it without your video!
It came out perfect thanks to your extra tips and tricks that weren’t mentioned in the original recipe instructions.
❤
So glad!
Is that it?! Is that all to katsu curry?!?! You've just broken down one of the most herculean dishes for me! Thanks!!
Yh all it is is breaded chicken, rice and curry sauce
Curry sauce is what i wanted
I had wagamama's katsu curry when I visited london last summer and I've been thinking about it ever since I got back to the states where there is NONE! I can't wait to try this recipe omg I think you've just saved my tastebuds!
I am sitting here 2:45 am at night and craving for this dish. Damn !! Looks so delicious and beautiful!!
So glad you made this! I love Wagamama's katsu curry. The only chicken breast recipe I can reliably make is "overcooked" 😕 so I make it with bone-in thigh.
Hope this will come out perfect
Looks so good!! What kind of curry powder specifically do you use? Thank you for sharing!
She seems like such a nice person
Is there a mention of that beautiful salad they serve on the side?! It has a beautiful dressing which goes so well with the katsu
Such a nice video this kind of content must be promoted for the young generation so that its easy for them to learn the basics of a good food.😊💯
Thank you so much
For a perfect katsuretsu, I recommend dry brining the chicken overnight, just with a generous sprinkling of salt and white pepper, before crumbing it. Also, if you use panko breadcrumbs and deep fry, you'll have a much more authentic result.
Yes
Oh nice! I grew up eating tonkatsu curry (the pork cutlet version). Your version looks glorious. Thanks for all the helpful tutorials.
Made this for our evening meal. Oh my!!! Fantastic!
One of my favourites and it looks absolutely delicious too! I will have to try this.
Hope you enjoy
Bit of mango chutney in the sauce and agree to the blending of the sauce . That looks lush 👍👍👍👍👍
Thank you so much 👍
I am on my way to the kitchen NOW! Curry looks STUNNING! Thank you for the recipe! 😍😍😍
You are very welcome!
Never would have thought that katsu sauce is so easy! I had to try it and it tasted very authentic. Thanks for sharing!
I made this for dinner today and it was absolutely delicious. Thanks Chetna!
Hi, how much fresh ginger did you put in pl
@@emmajanewatts4388 I used a thumb sized piece of ginger
Thankyou so much, your a star 😘
Tried this - so easy to make and very yummy !!!!
Great simple easy to follow video, I've cooked this exact version many times and really enjoy it!
I made it and was super delicious and I’m making it again today.
I popped out for chicken and coconut milk because we couldn't wait to try this tonight. Another winner, Chetna-thanks for sharing.
A quick whizz with a stick blender got the sauce smooth right there in the pan.
How was your dish?
@@ayshaluckyakther3006 Really very tasty, thanks, and the crunch texture is great. It was nice and easy, resembling the recipe for _ebi katsu_ in my 2004 _The Wagamama Cookbook_ which we've tried. It used king prawns. I think thin escalopes of veal or pork would also work. Read below for the simple _ebi katsu_ sauce from the book... they've adapted it a bit since, but both are tasty.
:
:
1 tbs. English mustard powder
1 tbs. sesame oil
300ml. store-bought sweet chilli sauce
1 tbs. tomato ketchup
1 tbs. sugar.
[Mix well. Keep chilled until needed]
Humboles many thanks.
I try it n turn out so amazing 😋😋
yeah
Made for my wife this evening. This was amazing!! Thanks for sharing this recipe.
Perfect meal for winter!!!!
Oh yes!
Tried this and my brother always loves it despite being such a fussy eater! Lovely recipe😁
I simply love your recipes
Thank you so much 😊
Oooh one of my favourite curries. I have made this using different recipes. I will attempt this one next time. X
Yes please do
Made this last night....... utterly superb!! Thanks yet again Chetna!!!!!
I'm definitely going to try this, it looks fab! I bet adding half a teaspoon of msg about 30 seconds before the vegetable stock would make it taste even more like the 'authentic' restaurant one
Which mild curry powder brand is best? Homemade curry powder will taste the same?
This dish turned out super tasty..thanks fir sharing the recipe 😊
My pleasure 😊
Can’t wait to make this! Also - I love your outfit! You always look so fashionable!!!
Add the stock slowly...adds all the stock at once, lol. I think they say to add it slowly so you don't get lumps, which obviously doesn't matter if you blitz it, but in the books it says to sieve the sauce to get the onion and ginger out, but I think blitzing it is a better idea. The thing is thou I like it with onion in the sauce and a bit of carrot, quite a lot of Japanese restaurants serve it with onion and carrot in the sauce. The other thing it says in the book I think, is to slice the chicken breasts but it occurred to me to flatten then too, which I thin is what I'll do the next time I make it.
That looks great, but I was thinking that 2 stock cubes plus the soy might make overly salty though.
It was salty on its own but because the chicken and salt didnt have any salt it was PERFECT
Thanks for the demonstration. Blitzing the sauce seems better than sieving it, because it gives the sauce more body and thickness. Since this is the homestyle version I wonder what additional ingredients the restaurant version uses ?
good food It looks so delicious, I want to try it too
You should!
I’ve been wanting to do this at home for ages, now I MUST do it! Thank you Chetna 👍👏🏻🤗
Absolutely loved it .Thank you for sharing 💕
You are so welcome!
Thank you for your thoroughness!
I cooked this tonight and it was amazing 🤩
Glad you liked it!!
Looks better than Wagamama 🤩
Oh yeah
I made this today and it was really tasty!
Thank you
You're welcome
What are the ingredients for the curry powder? Have never used a bought curry powder.
I've never seen this kind of curry sauce before. I'm looking forward to giving it a try.
Hi Chetna, i must say its wonderfully done!!! gonna try it really soon, luv the way you explain everything very simply & nicely, Much Love & respect from Dubai.
You have the most amazing accent! Are you from India but living in the UK? Can hear both accents come through (I only ask because I love listening to different languages from all over the world). Fabulous recipe Thankyou!! New subscriber here and a big hello from Australia 🇦🇺
I am so making that tonight ! Thank you!
It was a success and so delicious! I’ve doubled the recipe and froze half for next time.
Yeah
I use apple in mine instead of sugar to sweeten. Instead of breadcrumbs I smash up some cornflakes.
yummylicious goodness!! this is such a wonderful dish...my Wagamama fav...thanks Chetna will be making it soon
Hope you enjoy
Will try this...❤️🥰
Yeah if there some Japanese style salads (including the Japanese pickle), also when you move the chicken piece after frying to cutting/copping board, put a kitchen to towel papers on the board will absorb the oil from the chicken
In all it’s look nice presentation and look delicious katsu chicken 👍
My mouth is watering, one of my fave
Dishes at Wagamama! Thank you for your additional insights on adjustments to the recipe 😋
What curry powder you have used ?
Love this it’s gonna be tonight’s dinner, what veg would you suggest to serve with this .thank you
Steamed carrots or broccoli.
Chetna; you make everything look so easy.
Awesome recipe yum yum !
So yummy !!! I love it❤
Thank you 😋
Thank you I can confirm this recipe works (greetings from Greater Manchester the UK)
Hi Chetna as it was your son's choice I think he should have been the one to taste it. It looked lovely will give it a go.
I know but he was filming it for me!
@@FoodwithChetna he did a very good job too!
Looks fabulous. That's our Saturday night meal sorted. Thanks, Chetna
My friend asked if I could make this for his birthday. Thanks for the tips! I would not have thought to pound the chicken.
Everything single thing you post is so delicious and easy to make.
Thanks so much 😊
So delicious,thankyou
Those are the worlds biggest teaspoons!
I use and tell the correct measurements, you can believe what you want
wow you nailed it ...no shock there ...of course you could nail it 💜💚 yum yum
Thank you 😋
My son and I have just watched this recipe we can’t wait to make it , I’ve noticed your videos are a few years old do you have new recipes that you post or did you retire either which way we love your show thank you xxxx
you need to catch up then, still doing 2 to 3 recipe videos every week, subscribe and you will get notified
2 questions (sorry)
I don't have a mega-blender like yours. Would a stick blender get the job done?
And ... did you cook this recipe for the first time on camera? Just go for it? Your reaction when you tasted it at the end seemed to one of genuine surprise!!
A stick blender will work just fine!
Looks so yummy. Superb👍
Thank you so much 👍
Chetna! Has anyone told you how truly lovely you are?! Oh and your recipes are pretty good too!
😋
Looks 😋 yummy 😋
Looks good😋
Thank you 😋
Thank you for sharing this!
What does curry powder contain? I have just the regular Indian spices.. what ratio do we use those in to replace curry powder? Love from India ❤️
Nice breakdown of katsu curry recipe. Can u tell which curry powder u used for flavouring?
This looks amazing 😍
It was super delicious
Is there anything I can substitute the coconut milk with or is it a staple ingredient?
Mine keeps missing something not sure what it is but doesn’t have the katsu taste. I just halve the recipe
Yummy!! I’m going to give it a try this weekend. ☺️
Yum
thank you very much for such a great video that sauce looks *amaaaaazing*
I have made a similar sauce to serve with lentils, but I'd like to try this.
I don't have a Wagamamma's near me. I didn't know they have a cookbook. I may need to have it....
Hope you enjoy
Thanks Chetna, trying this tonight x
I'm making this
Yummy
Any chance we can get the actual recipe in the comments or description so I don’t have to watch the whole vid. I’ve made this before and it’s delicious
Here's the list from the book (I think she made a double quantity)
2-3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled and grated
1 teaspoon turmeric
2 heaped tablespoons mild curry powder
1 tablespoon plain flour
300ml Chicken Stock or Vegetable Stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon caster sugar, to taste
Cool🥰
Tooooo goooood !!! 🙏👍
You recipes are amazing thank you so much ! Can you please do a meat variation of the biryani or a pilau rice and lamb dish thank you so much !
this looks incredible!!!!! :O
Thanks Nicola
Yummies!!
It's a lovely dish.. I am unsure about wagamama being a large chain it's a bit like copying a quarter pounder with cheese from Mcdonalds :)
It was lovely chetna. Thank you . Very easy. Also made Wagamamas ginger white chocolate cheesecake. Omg! Heart attack on a plate. 🤣🤣 love it!
I don't even know if I have any curry powder in my home, I am now so used making spice mixes from scratch, but it looks lovely and I am going to try it sometimes next week.
Is this recipe just for 2 people?
Where’s the color- the vegetable
Nice recipe I subscribed I always watch ur videos👍🍱