Gok's chicken katsu curry
If you’ve been suffering from Wagamama withdrawal, then Gok Wan’s on hand to help. He’s in the kitchen with his take on their classic chicken katsu curry.
Wagamama-style katsu curry
Serves: 2
Ingredients
For the katsu
2 skinless chicken breast fillets
50g plain flour
2 eggs, beaten
100g panko breadcrumbs
about 50ml vegetable oil, for frying
For the curry sauce
2 tbsp vegetable oil
1 large white onion
3cm piece root ginger
2 large cloves garlic
1 heaped tbsp medium curry powder
2 tbsp plain flour
1 tsp ground turmeric
400ml chicken stock
Half an apple, peeled and grated
2 - 4 tbsp coconut milk
1 tbsp light soy sauce
About 1 tbsp honey
125g white rice, cooked following packet instructions
Salt and pepper
To serve
Sliced spring onion and chillies
Coriander leaves
Method
Place the chicken breasts between two pieces of baking paper or plastic film and beat with a rolling pin until flattened to about 1.5cm all over
Place the flour, egg and panko breadcrumbs into three separate bowls. Take each piece of chicken and coat in the flour, then the egg and finally the breadcrumbs, and place to one side.
Heat the oil in a large frying pan and shallow fry the chicken for about 5 minutes on each side, or until cooked through. If you want the katsu to be extra crispy then fry twice (reduce the time of each fry by 50%). Once cooked, keep warm in a low oven while you make the sauce.
To make the sauce, heat the oil in a pan. Blitz the onion, ginger and garlic in a small food processor to make a paste (or grate them if you don’t have a food processor). Add the paste to the pan and cook for a couple of minutes to cook down slightly.
Add the curry powder and flour and mix to make a roux, scraping the dry seasoning from the bottom of the pan. Stir in the turmeric, then gradually add the stock, continually stirring to avoid any lumps. Add the grated apple, bring to the boil, then reduce the heat and simmer until the sauce has thickened.
Add the coconut milk, soy and honey, to taste. Season with salt and pepper as required – you can now sieve the sauce if you prefer it to be very smooth.
To serve, cut the chicken into slices. Shape the rice into an oval mound and place the chicken katsu alongside. Pour over the curry sauce, add your garnish and enjoy!
Gok’s top tip: To make your rice into a neat shape, like they do in the restaurant, spoon each portion into a small bowl or dish and press down to compact slightly. Place a serving plate on top, then carefully and quickly turn upside down before removing the dish.
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