Wagamama's katsu curry recipe

(12121 ratings)

This katsu curry recipe from Wagamama is easy to follow so you can cook a restaurant quality dinner at home

Wagamama's katsu curry recipe
(Image credit: Alamy)
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories1203 Kcal60%
Sugar11.8 g13%
Fat73.2 g105%
Saturated Fat13.7 g69%
Protein84.5559 g169%
Carbohydrates77 g30%

Wagamama's katsu curry recipe takes 15 minutes to prepare and the sauce can be made ahead or frozen

This dish has a huge following of dedicated fans and if you’re one of them, now you can recreate the recipe at home. Wagamama’s signature sauce is made from a combination of only two spices, curry powder and turmeric. Onion, garlic, and ginger form the base of the sauce and it’s loosened with a combination of coconut milk and stock. 

Please note the nutrition for this recipe is for the chicken and sauce only. 


For the sauce:

  • 2-3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2.5cm piece of ginger, peeled and grated
  • 1 tsp turmeric
  • 2 tbsp mild curry powder
  • 1 tbsp plain flour
  • 300ml chicken or vegetable stock
  • 100ml coconut milk
  • 1 tsp light soy sauce
  • 1 tsp sugar, to taste

For the chicken:

  • 2 skinless chicken breasts
  • 50g plain flour
  • 2 eggs, lightly beaten
  • 100g panko breadcrumbs
  • 75ml vegetable oil, for deep frying

To serve:

  • Cooked rice
  • Mixed salad leaves




  1. Start by making the sauce. Add the oil to a pan over a medium heat and stir in the onions, garlic and ginger. Cook until softened, about 5-8 minutes. Then add the curry powder and turmeric, lower the heat and stir to combine.
  2. Add the flour, cook for 1 minute with the spices then slowly add the chicken stock, followed by the 100ml coconut milk. Add the soy sauce and sugar, to taste. Leave to simmer on a low heat.
  3. Meanwhile, split the chicken fillets in half and flatten between some cling film until an even thickness. Coat in flour, then egg and finally in breadcrumbs. Make sure all sides of the chicken are covered.
  4. Heat the vegetable oil in a deep frying pan and cook the chicken for 3-4 minutes on each side until golden, crisp and cooked through. Drain on kitchen paper.
  5. Strain the curry sauce through a sieve, a little bit at a time, so you have a nice smooth sauce.
  6. Slice the chicken into lengths and pour over your katsu sauce. Serve with rice and salad.

Top tips for making Wagamama's katsu curry recipe

Global Executive chef for Wagamama Steve Mangleshot says: ‘With the coconut milk, you can add as much or as little as you like. It says 100ml in the recipe, we think that's a good amount, but if you like it really creamy you can add more.’

What is katsu curry sauce made of?

The Wagamama recipe contains seven core ingredients, plus flour to thicken it and soy and sugar for seasoning. There are only two spices which might come as a surprise for some. The sauce uses 1tsp ground turmeric and 2tbsp of mild curry powder. If you like a spicy sauce, you could add some chilli flakes or 1/4tsp chilli powder. 

Is katsu curry from Wagamama healthy?

By our calculations, a portion of katsu curry sauce with a chicken breast is around 1200 calories. A big chunk of these calories comes from the oil which is required for frying.

However, even by Wagamama’s own calculations, a chicken katsu curry with sticky white rice and a dressed side salad is just under 1000 calories. It can be enjoyed as part of a healthy balanced lifestyle but we’d recommend consuming it in moderation. 

How do you use Wagamama curry paste?

For an even quicker and easier homemade katsu curry, you can now buy a paste to use as the base of your sauce.

All you need to do is gently heat 2000g of the ready-made paste in a pan and gradually stir in 100ml coconut milk and your stock.

If you prefer, you can use 200ml coconut milk and omit the stock. This will make enough sauce for two portions. There is no need to strain the sauce as it will already be very smooth. 

Profile picture of Jessica Ransom
Jessica Ransom

"For the full Wagamama experience from the comfort of your own kitchen, pick up a jar of sushi ginger to serve on the side. I find its tangy, fiery flavour very addictive but it's not to everyone's taste."

wagamama Feed Your Soul: Fresh + simple recipes from the Wagamama kitchen View at Amazon

wagamama Feed Your Soul: Fresh + simple recipes from the Wagamama kitchen (Octopus Publishing Group, £9.84) - View at Amazon

Grab a copy of this book if you want to create more of the restaurants’ meals at home. There are recipes for favourites including a pad thai salad, shiitake mushroom donburi, and teriyaki mackerel. 

You might also like this Gizzi Erskine katsu curry recipe or our chicken katsu curry skewers. If you’re looking for a lighter version, this Slimming World chicken katsu curry is an excellent option. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.