Wagamama releases famous katsu curry recipe for us to make during the lockdown

One of the many things we’re missing during the coronavirus lockdown is going out to eat at a nice restaurant.

That’s why we couldn’t be more thrilled that so many restaurants are sharing their signature and (up until now) top secret recipes for us to try at home.

The latest recipe drop by Wagamama has caused quite a stir because it pertains to the restaurant’s most famous dish, the katsu curry.

Yes, you heard correctly. Wagamama has shared its signature recipe just in time for a long weekend of trial and error.

The good news is that many of the ingredients you need might already be in your cupboards – if you’re partial to whipping up a homemade curry from time to time.

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The ingredients list – as shared by the restaurant on Instagram – is as follows:

The sauce, serves two2–3 tablespoons vegetable oil1 onion, finely chopped1 garlic clove, crushed2.5cm piece of ginger, peeled + grated1 teaspoon turmeric2 heaped tablespoons mildcurry powder1 tablespoon plain flour300ml chicken or veg stock100ml coconut milk1 teaspoon light soy sauce1 teaspoon sugar, to taste

The dish, serves two120g rice (any rice will do!)1 quantity katsu curry sauce2 skinless chicken breasts50g plain flour2 eggs, lightly beaten100g panko breadcrumbs75ml vegetable oil, for deep-frying40g mixed salad leaves

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The eight minute how-to video is run by Wagamama’s executive chef, Steve Mangleshot.

If katsu curry isn’t your favourite on the menu, his new “Wok From Home” series promises a range of different recipes in the coming days.

Mangleshot starts by mixing together the garlic, onion and the spices before adding in the chicken stock.

By pouring in a little bit of the chicken stock at a time you’ll begin to see the much-loved katsu sauce we’re all craving.

He then goes in with the coconut milk to add that delicious coconut undertone to the dish.

Mangleshot also recommends that we experiment with the dish while we’ve got a bit of time on our hands. Add in a bit more ginger if you fancy it or a splash more coconut milk if that’s what you like.

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The last step of the sauce is to put it in the sieve to make sure it’s as smooth as possible before it goes onto your chicken.

Mangleshot also talks us through how to do panko breadcrumbed chicken perfectly.

Hands up if you’ve just changed your weekend meal plan?