Wagamama Katsu Curry Sauce Recipes
WAGAMAMA KATSU CURRY SAUCE RECIPE
Make this Straight-From-the-Restaurant Wagamama Katsu Curry Sauce Recipe at home and your Chicken Katsu Curry will taste just like Wagamama.
Provided by Mark
Categories Sauce
Time 50m
Number Of Ingredients 11
Steps:
- Pour oil in a saucepan. Place over a medium heat.
- When oil is hot and shimmering, add the onion, garlic and ginger. Cook, stirring, until softened.
- Lower heat. Add turmeric and curry. Cook for 2 - 3 minutes.
- Add flour. Stir until smooth and incorporated fully.
- Slowly pour in chicken or vegetable stock, stirring to mix. Bring to a simmer.
- Add coconut milk, soy sauce and sugar, to taste. Stir to mix well and heat through. For a perfectly smooth sauce, pass mixture through a sieve.
- Serve hot over rice or as part of one of the recipes below.
- Sauce can be made in advance and stored in an airtight container in refrigerator for up to 3 days.
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- To start making the katsu curry sauce, place the onions, garlic and ginger in a pan on heat on the hob. Stir them as they soften, making sure not to burn them.
- Next add the curry mix, followed by the turmeric. Continue to stir it all together and be prepared to smell the famous Katsu aroma already. Allow the mixture to sit on a low to medium heat for a minute or so.
- After watering down your chicken or vegetable stock, start slowly adding it to the mixture. Make sure you only add a little bit at a time and keep stirring.
- Once the chicken or vegetable stock as been added and stirred in, you can start to add the coconut milk. The official recipe says to add 100ml, but the more you add, the creamier it will be.
- Moving on to the rest of the dish, split your chicken fillet in half or chop up the sweet potatoes and aubergine if you are making the veggie version.
- Before serving your dish, strain the curry sauce to ensure it is as smooth as possible. Cook the rice, which can be any type you would like, and pour it on the serving plate.
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