KATSU CURRY DELIVERY RECIPES
WAGAMAMA HAS REVEALED ITS KATSU CURRY RECIPE TO MAKE AT HOME
Wagamama, the cult Japanese-fusion restaurant, has just shared the recipe for its signature dish, chicken katsu curry. Find the katsu curry recipe here
Provided by Anya Meyerowitz
Categories comfort food dinner lunch
Total Time 45 minutes
Prep Time 0S
Cook Time 0S
Yield 1-2
Number Of Ingredients 25
Steps:
- Fry the finely chopped onion, garlic, and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything.
- Add your spices and cook on a low to medium heat until fragrant.
- Add the flour to the pan and cook it off a bit, it's this roux which will make your sauce deliciously thick and silky.
- Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your sugar and soy sauce. Leave to simmer.
- Strain through a sieve to make it super smooth.
- Toss the chopped meat/veg in flour.
- Coat in egg (or, if you are veggie/vegan, in a batter you have created from the 50g of flour and 150ml water)
- Toss in panko crumbs
- Fry evenly on both sides until crisp
- To serve, generously heap the rice onto your plate, add the fried chicken or veg, pop a little dressed salad on the side, and liberally pour the curry sauce on top.
CHICKEN CHASNI - A SWEET AND CREAMY INDIAN CURRY | GREEDY ...
Chicken Chasni is an Indian chicken curry dish, which was invented in Glasgow (Scotland). No one will be able to resist this sweet and creamy curry!
Provided by Michelle Minnaar
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan.
- Gently fry the onions for 8 minutes or until softened.
- Add garlic, ginger and chilli to the onions and fry for another 2 minutes.
- Turn up the heat and tip in the chicken pieces, stirring constantly, ensuring the cubes are browned on all sides.
- Lower the heat and add the cumin, paprika, turmeric, chutney, mint sauce and sugar.
- Give it a stir then add the passata and chicken stock.
- Let the curry simmer slowly for 15 minutes or until the chicken is cooked through.
- Stir in the cream, and let it bubble for another 3 minutes.
- Pour in the lemon and lime juice, stir and serve immediately with your favourite Indian accompaniments. Enjoy!
Nutrition Facts : Calories 238 calories, SugarContent 7.9 g, SodiumContent 103.3 mg, FatContent 18.1 g, SaturatedFatContent 12.6 g, TransFatContent 0.3 g, CarbohydrateContent 18.8 g, FiberContent 2.1 g, ProteinContent 4.3 g, CholesterolContent 28.6 mg
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