Wagamama chicken katsu curry with rice 

'a little bit of oil' is the biggest lie any chef has ever said

5:06 'I'll just use a little bit olive oil' *pours in almost the whole bottle*

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.

And two shots of oil *gluglugluglugluglugluglugl*

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.

WHO IS WACHING IN 2021???? WONDERFULLY DONE, I EM GONNA TRY NOW!!!! LOOKS PERFECT!!

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.

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.

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.

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.

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.

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 👍

wow such a simple recipe! I'll be making this tomorrow, thanks for the recipe

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.

Made this today - was a huge hit with my family. Really delicious! thank you for the recipe ☺️

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’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 😃

You forgot the coconut milk in your ingredients list

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.

Such a tasty recipe

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.

That looks great! Watching from NYC :-)

35 degrees is hot... I'm chilling here 50 degrees everyday and 40 degrees everynight watching from Kuwait :')

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!!

who else watches people cook on youtube while your starving. lol . watching from Australia, QLD

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).

Made this last nite... Delicious... Used potato flakes..smash.. Instead of breadcrumbs...so good can't wait to have it again

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!

Wow looks fabulous

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 from assam, India 🇮🇳... It seems yummy yummy

dinner tonight. from CA. It was delicious, I can't wait to make it again

I'm a Brit living in Texas, miss Wagamama making this, thanks for recipe.

From Ph here.. made this for several times, absolutely yummy!❤ thank you

Im from london and im so excited to try this tonight

Watching from France 👌🏾👋🏾

Looks great

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.

Amazing video

Ah, I see you are a fan of smooth curry. I prefer mine with the chunks of carrot and the onions still in it.

Fantastic job

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。

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!

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!

Thank you so much for this recipe!! Can't wait to try and make this! Great video as always Ian 😊

Thank you so much for this recipe it was Bomb!!! Definitely making this again!!!!

Watching this at 2 am and drooling 😍 you are inspiring me with your recipes!! Keep them coming! Thank you!

The easiest and most straightforward recipe 👏🏻

I should be going to the gym tonight but instead im going home to make THIS! Yes!

Watching from Switzerland! definitely need to try this! :)

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!

Hey, I love this tutorial. I will make it this friday and definitely let you know how it turned out

1:30 Just casually smushes the garlic with his bare hand...

this is tomorrow's dinner! watching from manila, philippines.

This recipe is the best! I'm from Kuwait.. try this recipe it's really great!!!

If Gordon Ramsey starts reviewing RU-vid chefs, I want this video to be at the top of the list. lmao 🔥🙎🏽‍♀️

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 ? 😇

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!

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.

Watching from Louisiana , USA!

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!

Watching from Oslo but I'm from Oxford, UK so really missing a good Katsu curry. Great recipe, thank you!

I made this for my family for dinner this evening and it was a huge hit!! Thanks for the recipe!!

Need to try this!

Dinner tonight from India. This is good

Great video! I’ve been wondering what this Katsu curry tastes like and now I can make it to find out, cheers!

Awesome, the closest I've ever been to waga sauce. Thank you!

I just made this. Fucking brilliant! I'll never get Japanese curry takeout again. Th only thing I did differently was puree the vegetables in with the sauce and omitted the coconut milk as it was already pretty rich. Thanks so much for this recipe. You rock!!! ❤

Bachelor from Sweden who’s girlfriend talked me into doing this during exam week. Took about 2 hours and it was a bit clunky doing double the recipe (I insisted on a good time to food ratio). It didn’t look too good but damn if it didn’t taste good. It feels proper healthy, too, since we mixed down the vegetables too to get the right consistency.

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 😉

Haste, thanks mate. This looks easy and healthier than the original. Cheers

I made this today was amazing thanks for sharing

Looks amazing! Definitely have to try this when I'm at uni! X

watched this from Greece!!!!!!!!! loved it!!!!!!!!!!

Memorising this to impress the girlfriend this week hopefully it earns me some brownie points

Just made the sauce and it’s absolutely bloody fantastic

Watching from India 🇮🇳

Watching from Brantford (Ontario, Canada) this seems delicious

I love this channel all my favourite food but healthy ways to cook it. Do you have a recipe book?

Looks so yummy!! Will be making this tonight!! Thank you for inspiring me

Thank you Great video.

Watching from Sweden! You are a natural talent in front of the camera. I love how simple this dish looks like, will deffo try!!

Watching from Canada's Capital! Loving it, bother.

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!

I have just found this recipe looks lovely love from UK

Bahrain!! They just opened one!! AMAZING!!

When he smashed that garlic , I rlly felt that

watching from Turin, Italy

Great Recipe. I am going to blend the gravy to keep the fruit and veg in. Thanks

This looks AMAZING! Will be cooking this. Thank you. Also watching from Tasmania, Australia.

Looks delish and loved how you plated it up!

Really good recipe.

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..

Viewing In Canberra, Australia. Our Wagamama shut down here. This was my fave meal. Can't wait to try this!

Watching all the way from Serbia :D

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 :)

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

Cooked this tonight. Great recipe 5/5

This came out amazing.

I'm watching from Portugal sir, I really liked your take of this recipe