Wagamama chicken katsu curry | Recipe Cart | Recipe Cart

Ingredients

• For the sauce:
• 2-3 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2.3 piece of ginger, peeled and grated
• 1 teaspoon tumeric
• 2 tablespoons mild curry powder
• 1 tablespoon plain flour
• 300ml chicken or vegetable stock
• 100ml coconut milk
• 1 teaspoon light soy sauce
• 1 teaspoon sugar, to taste
• The dish:
• 120g rice (any type)
• Katsu carry sauce (see above)
• 2 skinless chicken breasts
• 50g plain flour
• 2 eggs, lightly beaten
• 100g panko breadcrumbs
• 75ml vegetable oil, for deep frying
• 40g mixed salad leaves