Chicken Katsu Curry
This chicken katsu curry is so easy to make and so delicious. It’s the most popular dish at Wagamama, and you will understand why once you taste it.
You Will Need: (Serves 4 Chicken Katsu Curry)
- 4 Chicken Breasts
- 4 Slices of Gluten Free Bread, breadcrumbed (for non-coeliacs use 2 packs of Panko breadcrumbs)
- 2 Eggs, beaten
- 2 tbsp Gluten Free Tomato Ketchup
- 2 tbsp Cornflour
- 2 Garlic Cloves, crushed
- 1 Chilli, sliced finely
- 1-2 tbsp Gluten Free Korma Paste (You can use madras or tikka paste too)
- 1 tbsp Gluten Free Soy Sauce
- 500ml Boiling Water
Bash the chicken so that it’s the same width all the way along. Dip it into the beaten egg and then roll it in the gluten free breadcrumbs. Place on a baking tray and bake at 180*C for 20 mins.
To make the chicken katsu curry sauce, add the cornflour, ketchup, soy sauce, garlic, chilli, curry paste and the water to a saucepan and gently bring to a simmer, whisking all the time to make sure nothing sticks to the bottom. Cover and simmer for 5 mins.
Serve the chicken sliced with the sauce on top and with rice.