Wagamama Chicken Katsu Curry
Crispy breaded chicken served with a rich Japanese-style curry sauce over fluffy rice — a true Wagamama favourite, recreated at home in this easy copycat recipe.
Rate This Recipe
Tried this recipe? Your rating helps others discover great dishes and appears in Google search results!
Why you’ll love it
Few dishes are as iconic at Wagamama as their Chicken Katsu Curry. Crispy breaded chicken, smooth golden curry sauce, and fluffy white rice — it’s comfort food at its finest. Our UK-friendly copycat version brings you all the flavour of the restaurant classic using simple supermarket ingredients. The sauce is mild yet deeply spiced, making it a family favourite. Serve with a side salad for the full Wagamama experience.
About the original
Wagamama’s Chicken Katsu Curry is one of the most ordered dishes across the UK chain — its popularity rivals their ramen bowls. Making it at home saves money, avoids queues, and lets you tweak the spice or toppings to your taste. This recipe keeps it authentic with panko breadcrumbs for crunch and a silky curry sauce.
Ad Space
Google AdSense
Ingredients
For the chicken
- 2 piece Chicken breast — Skinless
- 50 g Plain flour
- 1 piece Egg — Beaten
- 75 g Breadcrumbs — Use Panko Breadcrumbs for the best results
- 1 pinch Fine Sea Salt — To season
- 1 pinch Black Pepper — To season
- 3 tbsp Vegetable Oil — For frying
For the curry sauce
- 1 piece Onion — Finely chopped
- 2 clove Garlic — Minced
- 1 tbsp Ginger — Grated
- 1 tbsp Curry Powder — S&B Golden Curry Powder (Japanese brand) – closest to authentic katsu flavour Mild Curry Powder (Tesco / Schwartz / East End) – a balanced British blend that works well
- 1 tsp Turmeric
- 1 tbsp Plain flour
- 300 ml Chicken Stock
- 200 ml Coconut Milk
- 1 tbsp Soy sauce
- 1 tsp Caster sugar
To serve
- 250 g Rice — White rice
- 1 bunch Mixed Leaf Salad — Optional
Method
Place chicken breasts between cling film and bash to an even thickness. Season with salt and pepper.
Coat each chicken breast in flour, dip in beaten egg, then coat with breadcrumbs.
Heat oil in a frying pan and shallow fry chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate lined with kitchen paper.
For the curry sauce, heat a little oil in a saucepan. Cook onion, garlic, and ginger for 5 minutes until softened.
Stir in curry powder, turmeric, and flour; cook for 1 minute to release flavour.
Gradually whisk in chicken stock, then add coconut milk, soy sauce, and sugar.
Simmer gently for 10 minutes until thickened. Blend with a stick blender if a smoother sauce is desired.
Slice the fried chicken into strips.
Divide cooked rice between plates and arrange chicken slices on top.
- Spoon over the curry sauce and serve with salad on the side.
Tips & Variations
- Swap chicken for sweet potato or aubergine for a vegetarian katsu.
- Bake the chicken instead of frying for a lighter option.
- Add chilli flakes or extra curry powder if you prefer a spicier sauce.
FAQs
- Can I freeze the katsu curry?
- Yes — freeze the sauce and breaded chicken separately. Reheat sauce gently and crisp chicken in the oven before serving.
- What rice works best?
- Short-grain or sushi rice gives the closest match, but jasmine or basmati also work.
- Is the curry sauce spicy?
- It’s mild and family-friendly, but you can add extra chilli powder for heat.
Nutrition (per serving)
| Calories | 720 kcal |
|---|---|
| Protein | 44 g |
| Fat | 27 g |
| Carbs | 75 g |
Ad Space
Google AdSense