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9 Mar 2015

Chicken Raisukaree Recipe Inspired by Wagamama

I LOVE Wagamama! It's my go to restaurant and I often find myself with massive cravings for their food. Every time I go, I try to order 2 new things from the menu - one for me, one for Sam. Then halfway through our meals we swap so we get to try them both! This means I have found loads of new meals and have been googling them to make when I get home.

My current favourite dish is Chicken Raisukaree - a hot, deliciously sweet and sour curry surrounding a mound of rice. However, it's fairly new so it's not in a Wagamama cookbook yet meaning I've had to experiment with making it at home. Here's the best version of the recipe I've managed to make so far. This makes a really easy, quick dinner and satisfies hot food cravings. It's amazing!

Picture from my Instagram so excuse how orange the filter makes it look! 

Makes 2
Takes about 25 minutes to make
  • 2 chicken breasts
  • 1-2 teaspoons of Thai red curry paste (I like 1.5, which is quite hot!)
  • 1 can of coconut milk
  • Half an onion
  • Clove of garlic
  • 2 Spring Onions
  • Red pepper
  • Handful of mange tout 
  • Half a chicken stock cube
  • Tablespoon of fish sauce
  • Tablespoon of soy sauce
  • Red chilli
  • White rice
  • A lime
  • Coriander (if you like it)

  1. Use a really sharp knife to slice the chicken into thin strips. Slice up the onion into long slices, dice the garlic, cut the red pepper in half and slice into thin strips, slice the mange tout in half. If you have time, cook the chicken, red pepper, onion and mange tout on a George Forman or grill until chicken is cooked and peppers are starting to catch on the edges. Pre-grilling means the food gets this delicious smoky, BBQ taste like the real thing.
  2. Put the rice on to cook - I've found boiling 2 cups of rice with 4 cups of water on a medium heat makes perfect sticky rice. This will take about 20 minutes. 
  3. Put a wok or big frying pan on a medium-high heat and put in the curry paste. Stir around until it's smelling really yummy. If you haven't cooked the chicken, put it in now and stir until almost cooked through. At this point add the vegetables and cook for another couple of minutes. If you have pre-cooked the chicken and vegetables, put them all in together and stir around so everything is coated in the paste and heating up.
  4. Pour in the coconut milk and add the stock cube. Bring to almost boiling and turn down to simmer. Add the fish sauce and soy sauce. I know fish sauce smells gross but you can't taste it in the end. 
  5. While you're leaving this to simmer for 5 minutes, slice up the red chilli nice and thin, chop up the coriander and cut the lime in half. 
  6. The rice should be cooked at this point, so drain off any excess water and pop into a small bowl. Get out a plate, put it over the bowl, tip up and take off the bowl to put a perfect half-sphere of rice onto the middle of the plate. 
  7. Give the curry a good last stir and then pour gently around the rice. 
  8. Sprinkle over the coriander and red chilli, and give a good squeeze of lime juice. 

Good luck making it! I hope this helps any Wagamama loving chefs discover their favourite meal at home. Thanks to Food for Fellas, Tastebook, Make Cook Snap Eat, and Emily's recipes and reviews who each published their own versions of this recipe - I tried each one and tweaked them as I went along to create my take on it. 

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