Katsu Curry

You just can’t beat a Wagamama’s Katsu Curry Sauce, but I’ve certainly given it a go, more times than I like to mention. I tried all the different versions, Giz and Greens, Wagamama’s themselves and I even had my own recipe from years ago. However, for me the ultimate curry sauce is one by Nisha Katona, of Mowgli Street Food. Why don’t you give them all a try and see what one you prefer.

Giz & Greens Instagram account is one of my favourites, with weekly fakeaway cook alongs by the amazing Gizzi Erskine, hosted by Professor Green. Here’s the results of the cook along with Gizzi.

Wagamama shared their recipe too, as well as the salad dressing that goes with it, that’s definitely worth making.

Yo! have teamed up with Walkers for Katsu Curry flavour crisps, they are spot on. I must try their Katsu Curry when they open again.

For me this is my ultimate Katsu Curry, inspired mainly by Nishas amazing curry sauce. You will find various videos of Nisha cooking her delicious curries online. She also has a recipe book. Can’t wait to visit one of her restaurants when they open again too.


Chicken Katsu Curry – Serves 2

For the Chicken
2 Chicken Breasts (flattened with a rolling pin
under baking parchment or cling film)
1 egg – whisked
Panko breadcrumbs to coat the chicken
Curry powder or garam masala
Plain flour to coat the chicken
4 tsbp sunflower or vegetable oil

For the Curry Sauce
2 tbsp of sunflower or vegtable oil
3 tsp Garam Masala
1 tsp Tumeric
1/2 tsp Chilli Powder (mild)
1 Onion – Chopped
3 Garlic cloves (4 if they are small) – grated/crushed
4cm Ginger – peeled & grated
1/2 cup warm water (more if required)
2 tbsp Ground almonds
2-3 tsp Brown sugar
1/2 tsp Salt
300ml Creme fraiche

1 Small Cup Sushi Rice
Quarter Iceberg lettuce (Finely Shredded)
3-6 Cherry tomatoes (finely chopped)
Cucumber (amount of your choice)

You’ll need
Blender or Nutri Bullet
Medium Saucepan for rice with lid
Frying pan for Curry Sauce
Frying pan for Chicken
Rolling Pin
Small bowl to shape the rice in
Plate to serve
4 Medium plates (for chicken coating process)


You need 4 separate plates in a row, in the first one add plain flour (enough to cover the bottom, add 1/2 tsp of curry powder or garam masala to the flour, mix it in), in the 2nd one add the whisked egg, the 3rd one sprinkle with the breadcrumbs, enough to cover the bottom. Then a 4th empty plate. You may need to add more flour or breadcrumbs. Place your flattened chicken in the flour, coating all sides, then to the egg plate, coating all sides, then to the breadcrumbs, coating fully. Transfer to your 4th plate ready for cooking. (You can do this ahead of time and cover and leave in the fridge)

Fill 1 small cup with rice, and thoroughly rinse in a sieve under the tap. Transfer to your pan and fill the same cup to the top with water and pour over the rice, and repeat (2 cups of water to 1 cup of rice). Place the lid on top and put on a medium to high heat. Bring to the boil, turn down the heat a little, after 2 mins of boiling turn off the heat until you are ready to serve. Leaving the lid on.

For the sauce add 2 tbsp oil to your frying pan, then brown the onions for 3-4 mins on a low heat, then add the ginger, and garlic and cook for a further 5 mins, stir frequently. Now add the turmeric, chilli, and garam masala, stir and fry for 2 -3 minutes. Add half a cup of warm water until it comes together and thickens to a thick gravy consistency, add more water if required. Using a spatula transfer to the blender. Keep the pan and spatula. Blend until smooth. Return to the pan on a medium heat and add the creme fraiche, stir until combined. Add the ground almonds, brown sugar and salt, turn down to a low heat.

In the other frying pan, for your chicken add the oil. Put on a medium heat, after a couple of minutes add your chicken. Prepare a plate with kitchen roll. Fry for 5-6 mins on each side. After this time take it out and drain on a plate with kitchen roll, cut through the thickest part to check it’s cooked.

Transfer your rice to your shaping bowl, fill to the top, use the back of the spoon to push it down, leave aside. Cut your chicken into thin strips with a sharp knife. Place your cut chicken onto the plate as shown above, top with the rice, do this quickly as you flip it out of the bowl. With a tablespoon, spoon over the sauce across the middle of the rice and down on to the sides of the chicken.

Arrange your salad at the top of the plate and enjoy.

I did a cook along with my Dad, how amazing does his curry look, and this was his first time making it.

Tag me on instagram if you make this, I would love to hear what you think @joscolourfulkitchen

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