A homemade copycat of the Wagamama chicken katsu curry!
Syns: 3 per portion
- 2 onions (diced)
- 5 cloves garlic (chopped)
- 2 medium carrots (sliced)
- 1 tablespoon plain flour
- 4 teaspoons curry powder
- 600 ml chicken stock
- 2 teaspoons honey
- 4 tespoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
- 2 chicken breast fillets (, pounded down to 1cm thickness)
- salt and pepper
- 1 egg (beaten)
- 10 g cornflakes (finely crushed)
- Preheat oven to 180 degrees c.
- For the curry sauce: Heat frylight in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes (keep stirring).
- Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
- Turn down heat and simmer for 20 minutes or until sauce thickens a little but is still of pouring consistency. Stir in garam masala. Whizz sauce up with a hand blender; return to saucepan and keep on low heat until ready to serve.
- For the chicken: Season both sides of chicken breasts with salt and pepper. Place egg and crushed cornflakes in separate bowls and arrange in a row. Dip the chicken breasts in egg, then coat in cornflakes, making sure you cover both sides.
- Spray a baking tray with frylight, place the chicken on the tray, and spray all over with frylight. Bake for 20 minutes. I keep the sauce bubbling away to thicken up during this time
- Pour curry sauce over basmati rice, place the chicken on the plate and sprinkle with coriander if you have it!
This goes well with sugarsnap peas, or edamame for a more authentic Wagamama experience!
- Prep Time: 10 minutes
- Cook Time: 50 minutes