Slice the chicken in half horizontally and bread the pieces by dipping in flour egg then breadcrumbs. Stir in the sugar and simmer for 15 minutes.

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I tried their Katsu Curry recipe for lunch today.

Wagamamas katsu curry recipe. Leave to simmer gently for 20 minutes then remove from the heat add the cornstarch mixture and then blend the lot in a food processor. Taste for salt and sweetness. Shallow fry the chicken and keep warm in the oven until ready to serve.

Add a little bit at a time as you stir. 2-3 tablespoons vegetable oil 1 onion finely chopped 1 garlic clove crushed 23 piece of ginger peeled and grated 1 teaspoon tumeric 2 tablespoons mild curry powder 1 tablespoon plain flour 300ml chicken or vegetable stock 100ml coconut milk 1 teaspoon light soy sauce. I have chosen to m.

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. Wagamamas Chicken Katsu Curry Wagamamas is famous for the amazingly delicious Katsu Curry served over Tofu Aubergine and mainly Chicken. Add the flour and curry powder and cook for 2-3 minutes stirring to stop it catching.

Wagamama has released the secret to making its much-loved chicken katsu curry at home. Add in the coconut milk. In a series of videos shared to Instagram the chains executive chef Steve Mangleshot.

Fairly easy to make took about half an hour in total. The British restaurant chain Wagamama has been sharing their favourite recipes on YouTube. You can now prep your curry sauce.

The official recipe says to add 100ml but the more you add the creamier it will be. Instead of using chicken breast I deboned two thighleg pieces keeping the skin on. Ingredients For the sauce.

I brined these pieces overnight for tenderness and. Leave on a low heat to cook through. Crumble in a stock cube and pour in 350ml of hot boiling water.

Next add a little bit of a sugar and soy sauce to finish off your sauce. Chop and cook the onion garlic and spoon in a teaspoon of ginger in a splash of oil until softened. Then return to the heat and simmer for a further couple of minutes.

Serve with steamed rice and garnish with roasted peanuts and a crunchy green salad.

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