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Quick & Easy Katsu Curry Sauce
Recreate Wagamama’s famous katsu curry sauce with my quick and easy recipe. The taste is absolutely delicious, and you can serve it with pretty much anything! Let’s get cooking…
I’m so excited to share my homemade katsu curry sauce recipe with you. I’ve based it on Wagamama’s version, and it couldn’t be any easier to make.
I’ve developed the texture to be smooth and thick, yet it still pours beautifully. All you need are a few basic ingredients and 25 minutes, and you’ll be wondering why you haven’t made this sooner!
I love how the recipe is so versatile, and it’s hard to find a dish it doesn’t compliment. My favourite pairing is pouring this sauce over homemade crispy panko chicken breasts, but really, how you serve it is up to you!
If you like katsu curry, then I think you’ll probably love this Chinese chicken curry or this Chinese curry sauce – it’s so good! Plus, my homemade Chinese BBQ Sauce is amazing too.
Recipe Ingredients
Here I’ve listed the ingredients I used to make this recipe, I’ve also added a few notes too:
- Chicken Stock: I tend to use Knorr Chicken Stock Pots mixed with hot water to create the stock. Alternatively, you can buy ready-to-use chicken stock or make your own from scratch.
- Plain Flour: Flour is mixed into the softened onions and carrots which thickens the sauce creating a luxuriously thick texture.
- Large Onion & Carrots: I used a yellow onion for this recipe; they’re great for curry bases and stews. I cut the carrots into circle chunks.
- Ginger & Garlic: Adding garlic and a piece of ginger is essential for a delicious katsu curry flavour. I used two large garlic cloves and ginger paste.
- Seasonings: I like to season this sauce with mild curry powder (you can use a mild, hot or medium curry powder), dark soy sauce, turmeric and black pepper.
- Honey: This adds a slight sweetness to the sauce. If you don’t have honey, then you can use sugar instead (either ingredient will work well).
Some recipes include coconut cream, but I personally prefer this sauce without it as it’s less ‘coconuty’ (yes, that is not a word). If you want a Wagamama katsu curry sauce flavour, then I recommend that you add 200ml of coconut milk to this recipe.
How To Make Katsu Curry Sauce
Here’s a summary of how I make this sauce. You can get the full recipe instructions in the recipe card below:
Step One:
I start by stir-frying the diced carrots and onions in a pan over a medium to high heat for 2 to 3 minutes or until the carrots have softened and the onions start to caramelise.
Step Two:
I add curry powder, diced garlic, ginger, black pepper and turmeric to the pan and stir ensuring that the spices are evenly distributed. At this point I mix thoroughly to prevent the spices from burning.
Step Three:
Flour is mixed into the onions and carrots, then soy sauce and honey are added to the pan and mixed.
Step Four:
Now I slowly add the chicken stock to the pan and mix thoroughly. The sauce is left to simmer for 10 to 15 minutes or until the mixture has thickened and the carrots are soft.
Step Five:
It’s time to blitz! The sauce is poured into the blender and blitzed until it reaches a smooth and thick consistency, or you can skip this step if you prefer chunks of carrots and onions.
If you want to make the sauce runnier, simply add more water. To garnish, you can sprinkle spring onions or coriander on top.
What To Serve With Katsu Curry Sauce
I have to say, crispy panko breaded chicken is the perfect pairing. I also like to serve this sauce with chicken goujons which are quite similar.
When I want to serve this sauce as a topping, I always make crispy chicken burgers. If I want to serve this sauce as a dip, then I’ll make battered chicken balls or pork balls.
If you want to serve this dish with some veggies, then I think my oven roasted aubergines or courgettes would be great additions.
My Top Tips
Instead of fresh ginger and garlic, you can use the powdered versions or ginger and garlic paste (which I use all the time).
Once the sauce is made, feel free to adjust the seasonings to your taste. You may want to add more salt or spice for extra flavour.
If you’re using a tabletop blender, try not to overfill it, or the mixture will fly everywhere. I like to blend in batches if I’m making large quantities.
How To Store & Freeze Leftover Katsu Curry Sauce
I store leftovers in an airtight container and it’s kept in the fridge for up to 3 days.
To reheat, I simply use a microwave or heat it over the stove. The sauce will thicken during reheating, but you can add some water to make it runnier.
To freeze, I allow the sauce to cool down before placing it in a freezer-safe and airtight container. Freeze for up to 3 months.
When you’re ready to use the sauce, thaw it in the refrigerator overnight or on low heat in a saucepan, stirring occasionally.
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