Delicious and authentic, this Wagamama Katsu Curry is sure to get those taste buds salivating!
Whisk the eggs into a bowl, and add the flour to a separate bowl and the panko breadcrumbs into another bowl.
Slice the chicken breasts in half, then dip the chicken halves into the flour, then the whisked egg and finally the panko breadcrumbs making sure each piece of chicken is thoroughly coated.
Cook the rice using the instructions on the packet as a guide
Add the katsu curry paste to the saucepan with the same amount of coconut milk; you can do this by using the empty katsu curry paste pot to measure out the coconut milk. Stir well and bring to a gentle simmer.
Add some oil to a wok and shallow fry your breaded chicken until completely cooked through and golden. Turn during cooking carefully. Place on kitchen paper when cooked to drain away any excess oil and then slice.
Push the cooked rice into a small bowl and turn it out onto the plate to create a rice dome. Arrange the chicken on the plate with the rice.
Add the salad leaves and pickles with the salad dressing from the kit.
Drizzle the katsu curry sauce over the chicken and rice, serve with a lime wedge and enjoy!