Ian, watching this again in 2024, want to thank you for this recipe, made it for my children after school weekly since you posted it 7 years ago. Now they are all grown up but whenever they visit I always make it for them. Thanks to you Katsu curry is one of our family favourites.
Great recipe. I've made this about fifty times now. Here's three tips that I think refine the recipe further: 1.) Rather than separating all the cooked vegetable lumps from the sauce (and throwing them away), just purify everything in a blender once it's cooked. You'll get a lovely thick sauce, that is full of flavour and is delicious. 2.) Experiment using golden bread crumbs rather than panko. I think they're better than Wagamama's version of Katsu. 3.) The recipe also tastes great without honey, which is a healthier option.
If you are on a budget, have limited time or just can't be bothered, you can also go with: 100g of Chinese Curry Sauce Concentrate, 300 ml of water a can of coconut milk, 10g of salt and about 40g of sugar (season to taste). It tastes almost exactly like Wagas curry. I used to be a chef at Wagamamas, so you can trust me with that :) Enjoy.
That is the recipe ..... You blend whatever brand of Chinese Curry Sauce Concentrate you can find with 3 times the volume of boiling water then add the other ingredients .... simples!
I just had an appifoney chicken katsu is muligatney soup deconstructed. Or vise versa. The amazing story of OUR cuisines. We are awesome. How blessed we are with amazing ingredients and God's gift of taste. We havecall learned of each other but food is the great equalizer, and when shared is love.
You are so right. I always blitz mine. Why waste it? All that fibre, nutrients. All that fannying around thickening it up! Like idea of the apple though. Will try that next time.
I’ve been making this for a few years now after discovering it. It is definitely a hit not only in my household but my whole family love it. I now have to do a large batch of the sauce and freeze tubs of it to hand out. Thank you soooo much for this 😃
the best recipe ever.... I made this soo many times now, the difference is I do not waste any of the ingredients I have blended all instead, trust me it is even better.
Thank you for this recipe! I visited Tokyo 1 year ago and started to miss katsu curry so much few weeks ago. This one is so easy to make, and is so delicious!
Hi Ian, I've just made this for my boyfriend and he's claimed it's one of the best things he's ever eaten! Thanks for sharing and for making it so easy. I'd heard Nic talking about your channel previously and am so glad I came to check it out! You guys seem so lovely and just wanted you to know that I am someone who really appreciates the time and effort you guys put in for us! X
I have some strong recommendations to improve your chikinkatsu: *1. Use more oil.* You only used the bottom of the pan to cook your chicken, but it isn't the heat from the pan that ensures an even cook. Look at the pale sides, it means they didn't get cooked evenly. You need to submerge your katsu in oil to ensure a more even cook. ( If by some reason you want to use less oil .. Cut your chicken smaller. Chicken tends to plump and grow rounder when it cooks, making the center harder to cook, unlike pork which stays flat. ) *2. Use a different oil that's more suitable for frying* I recommend against using light oils such as olive or coconut, they don't really impart much flavor. You can use olive oil, but it has a lower smoking point, so it's easier to burn and ruin your food. *3. Cook at a higher temperature. It's important to use a proper temperature* Much like the last recommendation, you need to increase the temperature you cook at. A good katsu, no matter what meat, needs to be a deep golden brown. The one you presented looked a little sickly and unevenly cooked. Try 175 degrees C ( or 350 degrees F, and increase if necessary ). The less time it needs to cook, the less it's absorbing oil and losing its precious juices. The longer you cook it - the more juices escape. The more juices escape, the soggier the breading becomes and easier it falls off. If by cooking it faster, you're worried about it not being cooked through all the way, make sure to set the chicken out for a little bit and grow a little warmer before frying it, cold center means uncooked chicken. *4. Try spicing or doing something to the chicken.* Plain chicken isn't good, even if topped with curry. Your chicken won't be memorable if the only thing you can remember about it is if you smothered it in curry. It'll weaken the dish overall. Try adding some spice or seasoning.. salt.. pepper.. marinades.. something, before coating it. Also, consider double breading your chicken before cooking. If you cook it faster, it will cook it deeper with proper heating of the oil. After breading it, just dip it in the egg and breadcrumbs again for an extra crispy crunch. *5. Suggestion: Pat your chicken dry before coating, unless you marinated it.* Yours looked good, but sometimes people will find a slimey wet piece of chicken. It's worth mentioning if you have a wet piece of chicken, the breading will fall off of it. Chicken is usually sticky, so it holds well to the flour, but you also want to make sure you don't get too much flour. *6. When you're done cooking meat, never cut into it right away.* You need to give it a few minutes to allow the juices to reconstitute throughout the cutlet that it's trying to shed. Also, it's still cooking! If you cook it faster, those few extra minutes after pulling it out of the oil is vital to the cooking process, to ensure it's properly cooked through - if you cook it for less time. Edit: And also.. did that apple not have seeds..? I see that you added whole chunks which means there should be skin and wax and apple seeds mixed in with the curry.
I'm glad I'm not the only one then! I was a little worried because I've only made tonkatsu and not chikinkatsu, but this recipe is just way too basic.. I just recently found out that wagamama is a western "japanese" inspired chain-restaurant, but if this is recreating their dish.. this is too bland and mediocre for words.
From a cold climate i always assumed warm climates people could stay outside all day but it seems pretty much the same as a cold winter where just being outside isnt comfortable just in the opposite direction. That being said when it got down to -30 here putting on enough layers made being outside tolerable, i dont know what you could do to be outside in 50 degree weather to make it tolerable, i guess your body just adapts? Im in Toronto Canada btw, and we had -30 this winter and up to 40 last summer, it can be annoying but those extreme make for wide variety of weather that changes the environment in so many ways its actually nice to experience, add variety i guess to the enivronment.
Watching from Miami, United States. I have been in London and they have a wagamama restaurant at the airport ( Terminal 5 ), that was the first time that I ate Chicken Katsu Curry. This video is very helpful for those who wants to experience the Japanese Culinary.
Will definitely try this. I've noticed several of the supermarkets making their own ready meals of this. None of them are quite right but this looks much healthier & simple!
i'm indian from saudi arabia. I had my first chicken tonkatsu curry and rice at coco curry in tokyo and then went back to saudi had it at benihana and now imma make it at home thanks to you!!
I've honestly watched about 10 of your videos in a row. But this is a recipe I always return to. This is just so good! I really do love your channel, you always make me fall in love with cooking again and again. Thanks and greetings from Finland! 😊
Made this last week, I could not believe how easy it was to make!! Sooo simple! and tasted brilliant! Will definately be making this again. Next stop is the Saag Chicken recipe!
Thanks. Its.my daughters birthday and she wanted this as.a.birthday meal. As lockdown is on I followed.your recipe most of the way.. She enjoyed it.very much. Thank you. Good luck with the channel
Wagama closed in my city (Cork, Ireland) and my kids were heartbroken as they loved the Katsu. I tried this recipe a couple of times but the kids said it didn’t taste the same. My partner suggested I add fresh ginger which has done the trick. Thanks for the instruction and I’ll be checking out your other recipes.
Hi. Sometimes adding a little more curry powder and balancing with honey tends to smooth out the flavours too. It all depends on how long you cook and reduce the sauce etc. Thanks for watching and glad you sorted it with ginger 👍👌
I work at wagamamas and the curry sauce for chicken katsu in all the branches comes in a high preservative dough like form... After working there and realizing its not fresh kinda makes me sick but tastes really good and guests love it alot.
I have just come across this recipe and whipped up some curry in advance for tomorrows dinner! Holy Yum! i think I may have found my go too curry sauce recipe! Thanks a mill Haste's Kitchen! keep up the great work 👍
Yesss!! I LOVE Katsu curry! Will definitely give this a try. Do you know how to make the salad dressing they have there? I hate salad but I always eat the salas there because the dressing is so nice. No idea how they make it though!
Your idea of the taste is spot on. Also some Japanese people do in fact use apple in their 'curry sauce - they use a sause mix' (*which is apple and honey sauce) so pretty authentic 😆 I'm definately making this dish... and add a few extras 😉
Watching from India. I loved the Wagamama curry sauce and as we don't have one here in India, I've imported some Yutaka curry paste. But your recipe definitely sounds more legit and has the right colour too. I'll probably skip the apple though ;-). Cheers!
Watching from Saudi Arabia. When I was pregnant 6 years ago I craved wagamamas Katy's curry, spent days online looking for the recipe, been making it religiously every week since, but never added coconut milk or apples. Can't wait to try your version! My kids love wagamamas and they JUST opened one here YAY!!!!!
Watching from Cologne 🇩🇪 where we unfortunately don't have a wagamama! But I'm defo going to make this, since the chicken katsu curry is my fav wagamama dish! Thx for the video!
helpful tips: pound out chicken first for more even cooking and to get a more authentic texture. Also, remove the garlic skins and just use an immersion blender to puree the gravy, keeps more nutrients in! :D sticky rice is a must, plain boiled rice just isn't the same!
I came across this video a couple of weeks ago ago and have made it 3 times for my family they love it , i love it its a winner, winner, chicken dinner keep up the good work mate 😁
Thanks so much for this recipe and video! 🤩 I just followed it today and the taste is so authentic! I found some recipes on the internet which do not include garam masala but I can’t imagine skipping this ingredient. Again thanks so much and Happy Easter!
made this a few times now - Amazing. Actually had this in old street (London) were i used to work, There is a market called Whitcross street market on whitecross street. They do japanese style pickled cucumber and add red chillies with some coriander served with plain rice.. Amazing. Love this recipie..
Nice recipe, I still think your Fish & Chips recipe is THE ONLY recipe I consider when making it. On your curry, I'd consider keeping 1/2 the veggies in the sauce and incorporating them in with an immersion blender until almost completely blended. I would then finish plating with a nice portion of each chunk veggies from the remaining half. Those veggies are so good!
That’s exactly what I do now, Perl the Garlic and blend until smooth, I then freeze the sauce and reheat when needed. Thanks for watching and commenting 👍 Glad you liked the fish and chips too
DUDE, THANK YOU. I've been craving katsu curry all day but a) im vegetarian so I can't order it in, i need the quorn substitutes, and b) I barely have groceries today BUT I have just enough apple/carrot/garlic etc to do this I think!!!! Edit 1 hour later: bro... I just made it and it's legit SO good thank you so much you're a lifesaver
Watching from Orange County California! Awesome recipe. I'm half Japanese so pork katsu was a staple in our household. We usually ate the katsu and the curry separate, but here in OC we have many restaurants that specialize in katsu curry and they are AMAZING. We don't have Wagamamas and I've never eaten there before but it looks similar to other places we have here. So glad you posted this one :) Will definitely be trying. Thank you!
I'm watching from Richmond California in the states. I grew up on a Trini (Trinidad and Tobago) curry, it's more cumin based and has no onion. So I'll used cumin, garlic powder, chili powder, coconut powder, salt, cardamom, and turmeric as a dry spice to marinate my chicken for 48 hours. Cook the chicken with 2 teaspoons of flour and vegetable stock for about 4 hours till the sauce has reduced down. I eat it with pita bread or pizza dough if I'm too lazy to make Roti (it has the consistency of the insides of a croissant).
You added Coconut Milk to this recipe but it is not on the ingredients list at the beginning of the video. Looks great, will definitely be cooking this soon.
I'm not sure if you were aware but Katsu curry is Japanese in origin (Katsu usually reffering to fried cutlets of meat), Chinese curry sauce comparitively tastes completely different depending on where you buy it from, Wagamama is a [British] restaurant chain, serving Asian food based on Japanese cuisine, but I'm sure that the tastes and flavours being served by their restaurant are far from the traditional, As the flavours would have been tweaked and changed to cater to the British Public, In conclusion most people obviously won't know the difference unless they've been to Japan.
Hi from Germany!! No Wagamamas here, but I've lived in London so I know it. Will be moving to Sweden soon, maybe they'll have it there. Love your videos :)
I love when chefs and food bloggers/youtubers recreate favorites and dishes from restaurants ! It's great and I loved watching it ! Please make more videos like that 😉 Maybe Pf chang's dynamite shrimps next time ? 😇
'a little bit of oil' is the biggest lie any chef has ever said
Lol, nothing wrong with a bit of oil remember the 80/20 rule :-)
i screamed laughing after he finished the bottle! :D
bySeeb lol it's also an error in the edit where it shows the same pour twice which makes it look worse. 😂
haha, OK!!!
LOL
5:06 'I'll just use a little bit olive oil' *pours in almost the whole bottle*
H N Q First thing I was gonna comment on 😂😂😂
i'm scared to see what alot of oil is to him
alii seriously 😳
For frying that is not a lot of oil
JmanG Navin i really don’t wanna see your arteries in this case 🙈
Ian, watching this again in 2024, want to thank you for this recipe, made it for my children after school weekly since you posted it 7 years ago. Now they are all grown up but whenever they visit I always make it for them. Thanks to you Katsu curry is one of our family favourites.
WHO IS WACHING IN 2021???? WONDERFULLY DONE, I EM GONNA TRY NOW!!!! LOOKS PERFECT!!
Great recipe. I've made this about fifty times now. Here's three tips that I think refine the recipe further:
1.) Rather than separating all the cooked vegetable lumps from the sauce (and throwing them away), just purify everything in a blender once it's cooked. You'll get a lovely thick sauce, that is full of flavour and is delicious.
2.) Experiment using golden bread crumbs rather than panko. I think they're better than Wagamama's version of Katsu.
3.) The recipe also tastes great without honey, which is a healthier option.
YourCharismaCoach Wagamama use Panko Breadcrumbs you can’t get much closer to their recipe if you are using the same ingreadient
Panko is great. I resorted to using the gluten free (golden) breadcrumbs because everywhere was sold out...and it came out better!
Great point about the blended vegetables!!
Wagamamas uses panko bread crumbs... I work there
@You're Not That Guy you have your point lol, but they're ok sometimes.
If you are on a budget, have limited time or just can't be bothered, you can also go with: 100g of Chinese Curry Sauce Concentrate, 300 ml of water a can of coconut milk, 10g of salt and about 40g of sugar (season to taste). It tastes almost exactly like Wagas curry. I used to be a chef at Wagamamas, so you can trust me with that :) Enjoy.
diw2 what's the actual recipe though. That's what we all want? Help us out man.
That is the recipe ..... You blend whatever brand of Chinese Curry Sauce Concentrate you can find with 3 times the volume of boiling water then add the other ingredients .... simples!
press the show more below the date above it gives you the recipe but also add the coconut milk as a woopsie happened.
40g of sugar?!
@BMWMD1 the guy adds like 2 tbsp of honey in the video no?
I just had an appifoney chicken katsu is muligatney soup deconstructed. Or vise versa. The amazing story of OUR cuisines. We are awesome. How blessed we are with amazing ingredients and God's gift of taste. We havecall learned of each other but food is the great equalizer, and when shared is love.
And two shots of oil
*gluglugluglugluglugluglugl*
Lol my bad edit
Lord Bob Backenforth 😂
Quite good recipe but he waisted the best bit. He should have blended all the stuff, instead of seiving it. In my opinion that's flavour lost.
He was emulating Wagamamas recipe effectively.
traditional katsu curry is sieved
You are so right. I always blitz mine. Why waste it? All that fibre, nutrients. All that fannying around thickening it up! Like idea of the apple though. Will try that next time.
Better peel your garlic then
Made this today - was a huge hit with my family. Really delicious! thank you for the recipe ☺️
I’ve been making this for a few years now after discovering it. It is definitely a hit not only in my household but my whole family love it. I now have to do a large batch of the sauce and freeze tubs of it to hand out. Thank you soooo much for this 😃
the best recipe ever.... I made this soo many times now, the difference is I do not waste any of the ingredients I have blended all instead, trust me it is even better.
Great Recipe. I am going to blend the gravy to keep the fruit and veg in. Thanks
Thank you for this recipe! I visited Tokyo 1 year ago and started to miss katsu curry so much few weeks ago. This one is so easy to make, and is so delicious!
I hope you enjoy it :-)
Genuinly one of my favourite things to cook. This was one of the first recipes i made venturing into the world of cooking. Thank you.
Watching from France 👌🏾👋🏾
Hi Ian, I've just made this for my boyfriend and he's claimed it's one of the best things he's ever eaten! Thanks for sharing and for making it so easy. I'd heard Nic talking about your channel previously and am so glad I came to check it out! You guys seem so lovely and just wanted you to know that I am someone who really appreciates the time and effort you guys put in for us! X
Best comment ever!! Thank you! and thanks so much for watching xx
From Ph here.. made this for several times, absolutely yummy!❤ thank you
I have some strong recommendations to improve your chikinkatsu:
*1. Use more oil.*
You only used the bottom of the pan to cook your chicken, but it isn't the heat from the pan that ensures an even cook. Look at the pale sides, it means they didn't get cooked evenly. You need to submerge your katsu in oil to ensure a more even cook.
( If by some reason you want to use less oil .. Cut your chicken smaller. Chicken tends to plump and grow rounder when it cooks, making the center harder to cook, unlike pork which stays flat. )
*2. Use a different oil that's more suitable for frying*
I recommend against using light oils such as olive or coconut, they don't really impart much flavor. You can use olive oil, but it has a lower smoking point, so it's easier to burn and ruin your food.
*3. Cook at a higher temperature. It's important to use a proper temperature*
Much like the last recommendation, you need to increase the temperature you cook at. A good katsu, no matter what meat, needs to be a deep golden brown. The one you presented looked a little sickly and unevenly cooked. Try 175 degrees C ( or 350 degrees F, and increase if necessary ). The less time it needs to cook, the less it's absorbing oil and losing its precious juices. The longer you cook it - the more juices escape. The more juices escape, the soggier the breading becomes and easier it falls off. If by cooking it faster, you're worried about it not being cooked through all the way, make sure to set the chicken out for a little bit and grow a little warmer before frying it, cold center means uncooked chicken.
*4. Try spicing or doing something to the chicken.*
Plain chicken isn't good, even if topped with curry. Your chicken won't be memorable if the only thing you can remember about it is if you smothered it in curry. It'll weaken the dish overall. Try adding some spice or seasoning.. salt.. pepper.. marinades.. something, before coating it. Also, consider double breading your chicken before cooking. If you cook it faster, it will cook it deeper with proper heating of the oil. After breading it, just dip it in the egg and breadcrumbs again for an extra crispy crunch.
*5. Suggestion: Pat your chicken dry before coating, unless you marinated it.*
Yours looked good, but sometimes people will find a slimey wet piece of chicken. It's worth mentioning if you have a wet piece of chicken, the breading will fall off of it. Chicken is usually sticky, so it holds well to the flour, but you also want to make sure you don't get too much flour.
*6. When you're done cooking meat, never cut into it right away.*
You need to give it a few minutes to allow the juices to reconstitute throughout the cutlet that it's trying to shed. Also, it's still cooking! If you cook it faster, those few extra minutes after pulling it out of the oil is vital to the cooking process, to ensure it's properly cooked through - if you cook it for less time.
Edit: And also.. did that apple not have seeds..? I see that you added whole chunks which means there should be skin and wax and apple seeds mixed in with the curry.
I was thinking the same things!
I'm glad I'm not the only one then!
I was a little worried because I've only made tonkatsu and not chikinkatsu, but this recipe is just way too basic.. I just recently found out that wagamama is a western "japanese" inspired chain-restaurant, but if this is recreating their dish.. this is too bland and mediocre for words.
Ikr! No seasoning on sight lol, his recipe is a good starting point but you gotta improve it so that you’ll actually like it
Good points
Here’s a suggestion. Stop picking apart every aspect of the dish and make your own video
35 degrees is hot... I'm chilling here 50 degrees everyday and 40 degrees everynight watching from Kuwait :')
wow, how do you survive!
adapt
And I can't stand the heat even at 33 degrees. Hi from Malaysia!
Azeckwazion im in aatar, same situation lel but we just stay indoors lol who would go outside?
From a cold climate i always assumed warm climates people could stay outside all day but it seems pretty much the same as a cold winter where just being outside isnt comfortable just in the opposite direction. That being said when it got down to -30 here putting on enough layers made being outside tolerable, i dont know what you could do to be outside in 50 degree weather to make it tolerable, i guess your body just adapts? Im in Toronto Canada btw, and we had -30 this winter and up to 40 last summer, it can be annoying but those extreme make for wide variety of weather that changes the environment in so many ways its actually nice to experience, add variety i guess to the enivronment.
Watching from Miami, United States. I have been in London and they have a wagamama restaurant at the airport ( Terminal 5 ), that was the first time that I ate Chicken Katsu Curry. This video is very helpful for those who wants to experience the Japanese Culinary.
Will definitely try this. I've noticed several of the supermarkets making their own ready meals of this. None of them are quite right but this looks much healthier & simple!
It's a pretty damn tasty one I have to say :-) Thanks for watching and commenting X
best katsu on YT, shame all the instant curry chefs are on the top of search results and you need to scroll so much for a proper recipe.
Looks so yummy!! Will be making this tonight!! Thank you for inspiring me
Thanks for watching
I made this for my family for dinner this evening and it was a huge hit!! Thanks for the recipe!!
Watching from Oslo but I'm from Oxford, UK so really missing a good Katsu curry. Great recipe, thank you!
Best recipe ever, I made is over and over again and it is still out favourite. I am soo glad I found this video. Thank you :)
i'm indian from saudi arabia. I had my first chicken tonkatsu curry and rice at coco curry in tokyo and then went back to saudi had it at benihana and now imma make it at home thanks to you!!
I've honestly watched about 10 of your videos in a row. But this is a recipe I always return to. This is just so good! I really do love your channel, you always make me fall in love with cooking again and again. Thanks and greetings from Finland! 😊
Thanks so much for the lovely message, thanks for watching
Made this last nite... Delicious... Used potato flakes..smash.. Instead of breadcrumbs...so good can't wait to have it again
Made this last week, I could not believe how easy it was to make!! Sooo simple! and tasted brilliant! Will definately be making this again. Next stop is the Saag Chicken recipe!
watching from Sydney Australia. looks so yum...
Thanks. Its.my daughters birthday and she wanted this as.a.birthday meal. As lockdown is on I followed.your recipe most of the way.. She enjoyed it.very much. Thank you. Good luck with the channel
Wagama closed in my city (Cork, Ireland) and my kids were heartbroken as they loved the Katsu. I tried this recipe a couple of times but the kids said it didn’t taste the same. My partner suggested I add fresh ginger which has done the trick. Thanks for the instruction and I’ll be checking out your other recipes.
Hi. Sometimes adding a little more curry powder and balancing with honey tends to smooth out the flavours too. It all depends on how long you cook and reduce the sauce etc. Thanks for watching and glad you sorted it with ginger 👍👌
I’m from Dublin Ireland, and they have wagamama here
Just made the sauce and it’s absolutely bloody fantastic
I should be going to the gym tonight but instead im going home to make THIS! Yes!
Hey, I love this tutorial. I will make it this friday and definitely let you know how it turned out
I hope you liked it
I am watching from Brazil and I will cook it next weekend... thanks for uploading... Carry on doing a great job!!!
wow such a simple recipe! I'll be making this tomorrow, thanks for the recipe
I work at wagamamas and the curry sauce for chicken katsu in all the branches comes in a high preservative dough like form... After working there and realizing its not fresh kinda makes me sick but tastes really good and guests love it alot.
I have just come across this recipe and whipped up some curry in advance for tomorrows dinner! Holy Yum! i think I may have found my go too curry sauce recipe! Thanks a mill Haste's Kitchen! keep up the great work 👍
Yesss!! I LOVE Katsu curry! Will definitely give this a try. Do you know how to make the salad dressing they have there? I hate salad but I always eat the salas there because the dressing is so nice. No idea how they make it though!
I haven't had the dressing, I'll have a little look into it, thanks for watching X
Hmm perfect....I am starting a restaurant...new to this...still looking for simple dishes like this one...thumbs up...
I'm a Brit living in Texas, miss Wagamama making this, thanks for recipe.
+chanzep enjoy 😊
Awesome! Makes enough for 4 good portions -as per a lot of the comments below - peel the garlic and carrots and blend the lot - fantastic taste
🙌🙌🙌🙌
Viewing In Canberra, Australia. Our Wagamama shut down here. This was my fave meal. Can't wait to try this!
Oh no, such a shame but you have this recipe instead :-) X
Your idea of the taste is spot on. Also some Japanese people do in fact use apple in their 'curry sauce - they use a sause mix' (*which is apple and honey sauce) so pretty authentic 😆
I'm definately making this dish... and add a few extras 😉
Thank you and thanks for watching.
Good recipe...I added tsp of turmeric and blitzed it then passed it through a sieve....wonderful taste..cheers
Looks delish and loved how you plated it up!
Thank you and thanks for watching X
Watching from India. I loved the Wagamama curry sauce and as we don't have one here in India, I've imported some Yutaka curry paste. But your recipe definitely sounds more legit and has the right colour too. I'll probably skip the apple though ;-). Cheers!
Watching from Saudi Arabia. When I was pregnant 6 years ago I craved wagamamas Katy's curry, spent days online looking for the recipe, been making it religiously every week since, but never added coconut milk or apples. Can't wait to try your version! My kids love wagamamas and they JUST opened one here YAY!!!!!
Perfect timing . Thanks for watching.
I have just found this recipe looks lovely love from UK
Watching from Cologne 🇩🇪 where we unfortunately don't have a wagamama! But I'm defo going to make this, since the chicken katsu curry is my fav wagamama dish! Thx for the video!
Hi, thanks so much for watching and commenting :-) X
Excellent version of a Waga’s katsu. Cook the sauce a couple of days before you want to eat it and it tastes even better.
Watching from assam, India 🇮🇳... It seems yummy yummy
Where do you buy this serving dish? I love the simplicity and classiness
Watching from Tasmania. Don't have a Wagamama's here but what you cooked looks absolutely amazing. Definitely going to try and cook this.
Thanks for watching and commenting, I love the diversity of the places people are watching from . XX
helpful tips: pound out chicken first for more even cooking and to get a more authentic texture. Also, remove the garlic skins and just use an immersion blender to puree the gravy, keeps more nutrients in! :D sticky rice is a must, plain boiled rice just isn't the same!
Jennifer Mann-Hunter I did the same by blending. I hate waste and didn't like discarding all of the fruit and veg x
I came across this video a couple of weeks ago ago and have made it 3 times for my family they love it , i love it its a winner, winner, chicken dinner keep up the good work mate 😁
Thanks so much for this recipe and video! 🤩 I just followed it today and the taste is so authentic!
I found some recipes on the internet which do not include garam masala but I can’t imagine skipping this ingredient.
Again thanks so much and Happy Easter!
made this a few times now - Amazing. Actually had this in old street (London) were i used to work, There is a market called Whitcross street market on whitecross street. They do japanese style pickled cucumber and add red chillies with some coriander served with plain rice.. Amazing.
Love this recipie..
You forgot the coconut milk in your ingredients list
He ain't no chef
Coconut OIL
@@jemielynenriquez683 Coconut MILK watch from 3:42.. Not Coconut OIL
From Toronto. I've have it in a London pub and loved it, haven't been able to recreate the taste yet. so it's a eat for me when i am in London.
Watching this at 2 am and drooling 😍 you are inspiring me with your recipes!! Keep them coming! Thank you!
Thanks and get cooking it 👍👌
Nice recipe, I still think your Fish & Chips recipe is THE ONLY recipe I consider when making it.
On your curry, I'd consider keeping 1/2 the veggies in the sauce and incorporating them in with an immersion blender until almost completely blended.
I would then finish plating with a nice portion of each chunk veggies from the remaining half.
Those veggies are so good!
That’s exactly what I do now, Perl the Garlic and blend until smooth, I then freeze the sauce and reheat when needed. Thanks for watching and commenting 👍 Glad you liked the fish and chips too
good delivery, cooking and clean presentation. subscribed
watched this from Greece!!!!!!!!! loved it!!!!!!!!!!
Thanks Amalia, what a beautiful name :-)
New Orleans, LA USA here and loving the video
amazing recipe...I made it many times, thanks! You're missing coconut milk in the list of the ingredients though 😉
DUDE, THANK YOU. I've been craving katsu curry all day but a) im vegetarian so I can't order it in, i need the quorn substitutes, and b) I barely have groceries today BUT I have just enough apple/carrot/garlic etc to do this I think!!!!
Edit 1 hour later: bro... I just made it and it's legit SO good thank you so much you're a lifesaver
Watching from Orange County California! Awesome recipe. I'm half Japanese so pork katsu was a staple in our household. We usually ate the katsu and the curry separate, but here in OC we have many restaurants that specialize in katsu curry and they are AMAZING. We don't have Wagamamas and I've never eaten there before but it looks similar to other places we have here. So glad you posted this one :) Will definitely be trying. Thank you!
Hey Kelsey, Ive always wanted to go to Oraneg County :-) Thanks for watching as always, it means a lot. XX
This recipe is the best! I'm from Kuwait.. try this recipe it's really great!!!
👍👍
Commenting from England! Can't wait to try this recipe! :)
+Abundleoflace I hope you like it
+Haste's Kitchen I'm sure I will :)
I'm watching from Richmond California in the states. I grew up on a Trini (Trinidad and Tobago) curry, it's more cumin based and has no onion. So I'll used cumin, garlic powder, chili powder, coconut powder, salt, cardamom, and turmeric as a dry spice to marinate my chicken for 48 hours. Cook the chicken with 2 teaspoons of flour and vegetable stock for about 4 hours till the sauce has reduced down. I eat it with pita bread or pizza dough if I'm too lazy to make Roti (it has the consistency of the insides of a croissant).
That sounds amazing! Thanks for watching and commenting, Hello California. XX
Looks yummy!!! I'll definitely make this dish someday soon. Thanks for the recipe. :-D
Great video! I’ve been wondering what this Katsu curry tastes like and now I can make it to find out, cheers!
Ah, I see you are a fan of smooth curry.
I prefer mine with the chunks of carrot and the onions still in it.
Same!!
And some chopped potatoes
Watching you from SPain. Unfortunately ive never seen a Wagamama here. My 1st trip was in Bletchley with my daughter. Nicest quinoa everrrrrr
Such a tasty recipe
Thank you
You added Coconut Milk to this recipe but it is not on the ingredients list at the beginning of the video. Looks great, will definitely be cooking this soon.
Whoops, thats optional by the way X
lol! woopsy daisy ;-D .....really loving the katsu recipe x thank you !!
Watching from Sydney, Australia. We used to have Wagamamas but they went bust. I loved their food 😍
Ive been to that one about 7 years ago. Love Auz
i am from saudi arabia we have wagamama and i eat katsu curyy
Thank you Great video.
Tuning in from France. Looks delicious!
Hi :-)
this is tomorrow's dinner! watching from manila, philippines.
Enjoy :-)
I made this today was amazing thanks for sharing
Viewing from Malaysia. Will definitely try this recipe..
Hi :-) Thanks for watching X
Hi there. I didn't hear about Wagamama up till today. Czech Republic. Thanks for the lovely recipe!
I hope you like it X
Awesome, the closest I've ever been to waga sauce. Thank you!
Just did it a few hours ago and it is soo yummy! I blitzed all the ingredients instead of seiving though! X
Just tried this recipe and its delicious. Im a massive Wagamama fan and this is a lot better than theirs and probably a lot less calories :)
I'm not sure if you were aware but Katsu curry is Japanese in origin (Katsu usually reffering to fried cutlets of meat),
Chinese curry sauce comparitively tastes completely different depending on where you buy it from,
Wagamama is a [British] restaurant chain, serving Asian food based on Japanese cuisine,
but I'm sure that the tastes and flavours being served by their restaurant are far from the traditional,
As the flavours would have been tweaked and changed to cater to the British Public,
In conclusion most people obviously won't know the difference unless they've been to Japan.
Hi from Germany!! No Wagamamas here, but I've lived in London so I know it. Will be moving to Sweden soon, maybe they'll have it there. Love your videos :)
Thanks for watching and taking the time to comment, I love sweden! X
From South Korea! We usually eat the vege "lumps" too, usually including potato which tastes amazing with curry sauce ;) Always thanks for the video!
p.s. Of course no wagamama here...
Yes, i love ti both ways too. Thanks for watching X
日本から。出来上がりが妙に洒落ていて驚いた。異文化なんですね。
I love when chefs and food bloggers/youtubers recreate favorites and dishes from restaurants ! It's great and I loved watching it !
Please make more videos like that 😉 Maybe Pf chang's dynamite shrimps next time ? 😇
Wow looks fabulous
Need to try this!
I miss my Katsu Curry since moving to the US, I love Wagamamas!
I always thought it had aniseed in it!
Never tried it! Feel like I'm missing out!
Wow this is really well done!