Wagamama Chicken Raisukaree
A fragrant, coconut-based curry inspired by Wagamama’s famous Raisukaree — tender chicken in a creamy coconut and lemongrass sauce with chilli, lime, and fresh coriander.
Contains Allergens
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Why you'll love it
Wagamama’s Chicken Raisukaree is one of those dishes that hits every note — creamy, spicy, zesty, and aromatic all at once. It’s lighter than a typical curry but bursting with freshness from lime and coriander, making it a perfect fakeaway when you fancy something restaurant-style but easy to pull off at home. This copycat recipe captures the warmth of coconut milk, the punch of lemongrass and ginger, and the brightness of fresh lime — balanced beautifully with just enough chilli heat. It comes together in about 30 minutes, making it weeknight-friendly yet impressive enough to serve guests.
About the original
Wagamama’s Raisukaree has become a cult favourite across the UK since it first appeared on the menu in the early 2000s. Its name roughly translates to “rice curry,” and it sits somewhere between a Thai yellow curry and a Japanese katsu — lighter and fresher than either.
At Wagamama, the sauce is made from coconut milk, lemongrass, garlic, ginger, and curry powder, with a squeeze of lime at the end. It’s finished with a sprinkle of red chillies and fresh coriander. This version keeps the same balance of creamy and zesty but uses easy-to-find supermarket ingredients — no obscure pastes required.
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Ingredients
For the Curry Base
- 1 tbsp Vegetable Oil — Alternatively use Coconut Oil
- 2 piece Chicken breast — Sliced into thin strips
- 1 slice Onion — Finely sliced
- 2 clove Fresh garlic cloves — Minced
- 2 tbsp Fresh ginger — Grated
- 1 piece Red Pepper — Sliced
- 1 piece Yellow Pepper — Sliced
- 1 tbsp Curry Powder
- 1 tsp Turmeric
- 1 piece Lemongrass — 1 stalk
- 400 ml Coconut milk — 1 tin - Use light to lower calories
- 1 tbsp Soy sauce — Use light soy
- 1 tbsp Fish Sauce — Optional, for depth
- 1 tsp Brown sugar
- ½ piece Lime — Juice of ½ a lime
For Garnish
- ½ piece Red Chilli — Finely sliced
- 1 bunch Fresh coriander — Small handful
- 1 piece Lime — 1 Lime wedge
To Serve
- 200 g Jasmine Rice — To serve
Method
Prepare the Chicken:
Heat the oil in a large non-stick pan or wok over medium heat. Add the sliced chicken and cook for 3–4 minutes until sealed and lightly golden. Remove and set aside.
Build the Flavour Base:
In the same pan, add a little more oil if needed. Sauté the onion for 3 minutes until soft. Add garlic, ginger, curry powder, turmeric, and lemongrass, stirring until fragrant (about 1 minute).
Make the Sauce:
Pour in the coconut milk, soy sauce, fish sauce (if using), and brown sugar. Stir well and bring to a gentle simmer.
Add the Chicken and Peppers:
Return the chicken to the pan with sliced red and yellow peppers. Simmer for 10–12 minutes until the chicken is cooked through and the sauce slightly thickens.
Finish with Freshness:
Stir through lime juice and taste — adjust with more soy for saltiness or sugar for sweetness.
Serve and Garnish:
Spoon over jasmine rice, scatter with fresh coriander and sliced chillies, and serve with lime wedges on the side.
Tips & Variations
- Add spice: Use hot curry powder or a pinch of chilli flakes for extra heat.
- Make it vegetarian: Swap chicken for tofu or chickpeas and use soy sauce instead of fish sauce.
- Creamier texture: Stir in 1 tbsp peanut butter for a nutty twist.
- Meal prep friendly: The sauce keeps for 3 days in the fridge — reheat gently to avoid splitting.
- Brighten the flavours: Add a touch more lime or a few fresh basil leaves before serving.
- Balance tip: If it’s too spicy, add a splash more coconut milk to mellow the heat.
FAQs
- Can I make this ahead of time?
- Yes — the curry sauce actually tastes even better the next day. Store in the fridge for up to 3 days and reheat gently before serving.
- Can I freeze it?
- Absolutely. Freeze portions for up to 2 months in airtight containers. Defrost overnight and reheat slowly.
- Is this spicy?
- It’s mild to medium heat. If you prefer less spice, reduce or omit the red chilli garnish.
- What rice goes best with it?
- Jasmine rice or sticky rice pairs beautifully. Basmati works too if that’s what you have.
Nutrition (per serving)
| Calories | 590 kcal |
|---|---|
| Protein | 38 g |
| Fat | 35 g |
| Carbs | 32 g |
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