Wagamama shared its chicken katsu curry recipe so you can try it at home

One of the things I miss the most during lockdown is having a nice cold sake, while sitting at the bar in a sushi restaurant. It looks like we're going to have to wait a little longer for that – but at least we can now have our own version of Wagamama's chicken katsu curry. The popular British restaurant chain has just released the recipe for its signature chicken dish on its Instagram channel, as part of the "Wok from home" campaign.

Wagamama's executive chef Steve Mangleshot shared a step-by-step tutorial that anyone can follow to make their own version of katsu curry at home. Now, Mr Mangleshot has been with the company for over twenty years, so our attempt is probably not going to be as good his – but hey, it's actually easier than it looks. I haven't tried it yet, but I will. After 10 or 12 attempts, I might even get it right.

This is what you need: vegetable oil, onions, garlic, ginger, turmeric, mild curry powder, plain flour, chicken breasts, coconut milk, eggs, rice, panko breadcrumbs, salad leaves, soy sauce and sugar. If you're vegetarian or vegan, you can use tofu instead of chicken.

Chicken katsu curry ingredients

Serves two:

120g rice

2 skinless chicken breasts

50g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs

75ml vegetable oil, for deep-frying

40g mixed salad leaves