Chicken katsu curry, inspired by @wagamama_uk
Ingredients for katsu curry sauce: 1x onion, 3x garlic cloves, ginger (fresh or powder), 1 tbsp turmeric, 1 tbsp curry powder, 1 tbsp plain flour, 1x veg stock, coconut milk (it’s up to you how much you use), 1 tsp soya sauce, 1 tsp sugar.
Step 1: finely chop your onions and crush your garlic. Mix well in heated pan with sunflower oil and wait until it is brown.
Step 2: add ginger or ginger powder, turmeric and curry powder. Mix well. After it is mixed, gradually add flour and you will notice it begins to thicken the sauce.
Step 3: melt vegetable stock in hot water and gradually pour in, this will thicken the sauce more and begin to make it look like a curry.
Step 4: pour in coconut milk (up to you how much you use depending on how creamy you want it), then add in sugar and soya sauce and set aside. Sauce is complete!
Ingredients for chicken: 4 skinless chicken thighs, 1x packet bread crumbs, 3x medium eggs, 50g plain flour.
Step 1: heat pan with oil and wait until it starts to bubble. In the mean time, take your chicken and put it into the plain flour. Next, dip it into the egg mix (ensure this is whisked) and then in the bread crumbs. then put it in the pan and allow it to cook well.
Step 2: once all chickens are cooked, soak off the excess oil and cut into thin pieces. Then enjoy!
I paired mine with white rice and mixed leaf salad. Exactly how they serve it at @wagamama_uk