Chicken Katsu Curry

I first tried Chicken Katsu Curry almost two years ago on my first trip to Wagamama, and I absolutely loved it. A mild, sweet curry but that was still packed with flavour – it’s a winner in my eyes!! After this experience, I set to work trying to recreate it at home. Cue two years of making it over and over again, each time with a little alteration to try and perfect the sauce, until I finally think I’ve come up with a pretty good version of it. We cook this at home all the time and it’s probably my favourite curry to eat.

Chicken Katsu Curry

Serves 4


  • 4 chicken breasts
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 carrot, finely chopped
  • 3 tbsp plain flour – mixed with a little water to make a roux
  • 1 tbsp Mayflower medium curry powder
  • 400ml chicken stock – using 4 low salt chicken oxo cubes
  • 5 tbsp honey
  • 2 tbsp soy sauce
  • 1 bay leaf
  • ½ tsp garam masala
  • Boiled rice


1. Preheat the oven to 200°C. Place the chicken in the oven for 25-30 minutes and until cooked through

2. Meanwhile, fry the onion, garlic and carrot in 1 tbsp oil and cook slowly for 8-10 minutes until softened and caramelized

3. Add the chicken stock, honey, soy sauce, curry powder, bay leaf, garam masala and a pinch of salt and pepper

4. On a medium heat, slowly add the roux, stirring continuously until thickened slightly. Then simmer it for 20 minutes

IMG_76385. Remove the bay leaf. Then using a hand blender, blitz the sauce until smooth. At this point, check the consistency of the sauce and add another tbsp of flour as a roux if it is too thin. Taste the sauce too – add more curry powder if you want it spicier, or add more honey if you want it sweeter


6. Remove the cooked chicken breasts from the oven and slice diagonally

7. Using small bowls, pack a portion of rice into it, turn it upside down on the plate and then remove the bowl to create a dome of rice [as in the picture at the top]

9. Serve the chicken rested against the rice and then pour over the sauce

Tips and Ideas:

  • Serve with green beans and sugar snap peas
  • Wagamama offer their chicken grilled or deep-fried in panko breadcrumbs. I prefer to just grill or roast the chicken breasts, but you can easily coat them in egg and breadcrumbs then fry them if you want to
  • If you have any sauce leftover, freeze it for a quick and easy meal another night

3 thoughts on “Chicken Katsu Curry

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