How to make Wagamamas katsu curry

How to make Wagamama’s katsu curry: Chain’s executive chef reveals the 11 ingredients in the famous sauce for the first time in step-by-step guide to cooking the favourite at home

  • Wagamama’s have shared the recipe for their famous chicken katsu curry 
  • Executive chef Steve Mangleshot revealed the recipe in a wok from home series
  • Sauce can be made to be added to vegetarian dishes instead of chicken 
  • Pan Asian chain has remained shut for past month amid coronavirus lockdown 
  • Here’s how to help people impacted by Covid-19

Wagamama has released the secret to making its much-loved chicken katsu curry at home. 

The popular pan-Asian chain, which closed its doors last month due to the coronavirus lockdown, is now sharing recipes so fans can recreate them from their own kitchens. 

In a series of videos shared to Instagram, the chain’s executive chef Steve Mangleshot

In the first clip, Steve revealed the 11 ingredients that go into making the sauce, including coconut milk and turmeric, as well as how to make the chicken covered in panko breadcrumbs.

‘This is the first time in 20 years that I’ve gone this long without cooking Wagamama food and to be honest, I’m missing it,’ he said. ‘So, I thought I’d bring the Wagamama kitchen home so we can all get our Wagamama fix.

‘The production value might not be up to our usual standard as it will be shot on an iPhone 11 but to be honest we’re making this up as we go along! My wife is the producer/director and my kids are the sous chefs. So it’s gonna be interesting!’

Here FEMAIL shares the recipe for a chicken katsu curry at home, as well as the chain’s popular Yaki Soba.



 the sauce | serves two 

  • 2–3 tablespoons vegetable oil
  •  1 onion, finely chopped
  •  1 garlic clove, crushed
  •  2.5cm piece of ginger, peeled + grated 
  • 1 teaspoon turmeric 
  • 2 heaped tablespoons mild curry powder 
  • 1 tablespoon plain flour
  • 300ml chicken or veg stock 
  • 100ml coconut milk 
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar, to taste 

 the dish | serves two 

  •  120g rice (any rice will do!)
  •  1 quantity katsu curry sauce 
  • 2 skinless chicken breasts 
  • 50g plain flour 
  • 2 eggs, lightly beaten 
  • 100g panko breadcrumbs 
  • 75ml vegetable oil, for deep-frying 
  • 40g mixed salad leaves


1. Place the oil in a saucepan over a medium heat, and add the chopped onion, garlic and ginger and cook until softened.

2. Lower the heat, add the spices and cook for 2–3 minutes while stirring

 3. Add the flour and stir over the heat, then slowly add stock

4. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste.

5. Sieve the mixture for a smooth sauce


1. Cut each chicken breast in half and open it out like a book, then put under clingfilm and flatten out with a rolling pin until its about 1cm thick. Then place flour, eggs and breadcrumbs in three separate bowls and dip each chicken breast first in flour, then egg and then breadcrumbs

2. Place the oil on a medium-high heat. Fry one coated breast at a time for 3–4 minutes on each side then transfer to a plate lined with baking paper


1. Spoon a portion of rice, cooked to packet instructions, onto two serving plates.

2. Slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.

3. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing



  • 2 chicken thighs
  • ¼ red pepper sliced + ¼ green pepper sliced
  • ¼ onion sliced + 2 scallions (chopped)
  • 6 cooked shrimps
  • handful of beansprouts
  • 5½ oz egg noodle
  • 1 egg
  • vegetable oil
  • 1 tbsp. soy sauce
  • red pickled ginger
  • toasted mixed sesame seeds
  • to marinade chicken: grated ginger, splash of soy, salt & pepper


1. marinade chicken 1 hour before cooking. cook chicken thighs

2. cook egg noodles in boiling water

3. heat oil in wok/frying pan

4. place all fresh ingredients in hot pan, stir + add shrimps + chicken

5. whisk egg, then add drained noodles + egg to wok

6. toss ingredients

7. add soy sauce + season to taste

8. plate up, adding pickled ginger + sesame seeds to garnish

Paul also revealed how to make the yaki soba – another popular dish

Source: Read Full Article