Wagamama’s, a popular Japanese-style fast-food chain, is credited with introducing the beloved chicken katsu curry to British cuisine, potentially surpassing the traditional korma as a favorite curry choice. While my teenage daughter prefers milder fare over my spicy culinary creations, we have found common ground in enjoying chicken katsu curry together. However, in her earlier years, she opted for a plain chicken katsu without the curry sauce.
Preparing chicken katsu at home has become a cost-effective solution, given the steep price of £14 for a basic dish at Wagamama’s. By thinly slicing chicken breasts, coating them in flour, egg, and breadcrumbs, and frying them in ground nut oil, a homemade version can be achieved at a fraction of the cost.
Contrary to common belief, “katsu” in chicken katsu curry refers to the cutlet rather than the sauce itself. While traditional katsu dishes use panko breadcrumbs, I opt for homemade breadcrumbs from stale bread to prepare the dish. Although I usually prefer cooking curries from scratch, the complexity of homemade katsu sauce often leads me to use a store-bought alternative.
S&B’s Golden Curry blocks provide a flavorful and convenient option for katsu curry sauce, available in mild, medium, and hot varieties. Mixing these blocks with boiling water yields a thick and rich sauce, perfect for accompanying the crispy chicken cutlets and plain basmati rice. These curry blocks can be easily found in supermarkets, with my local Sainsbury’s selling them for £2.75.
The Golden Curry sauce, with its warm and tangy flavor, not only complements the chicken katsu but can also serve as a delectable chip shop curry sauce. This homemade version offers an authentic taste reminiscent of dining at Wagamama’s, making it a satisfying and economical choice for a flavorful meal.