Chicken Katsu Curry Recipe

There’s a reason this bad boy is No.1 choice at Wagamama, because it packs so much flavour into such a simple and easy to make sauce. This is perfect as pre-workout fuel up or post workout feed.

Serves 4 People

Carbohydrates: 37g Per Serving Protein: 23.7g Per Serving Fats: 15.7g Per Serving Calories: 384 Per Serving


1 Egg 100g Breadcrumbs 4 Chicken Thighs 100g Basmati Rice 75g Frozen Peas Sesame Oil

For the Sauce 1 Onion, Chopped 2 Garlic Cloves, Chopped Chilli Flakes Oil 1 tbsp of Curry Powder 350ml Chicken Stock 1 Tsp Brown Sugar


1. Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then breadcrumbs. Chill for 20 minutes.

2. To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Add the flour and curry powder mix, and cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock then stir in the sugar and simmer for 15 minutes. Blend the sauce to smooth using a stick blender or food processor.

3. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a non-stick frying pan. Fry the chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.