This hybrid dish will become a Friday night favourite. Tender chicken and chunky vegetables in a Japanese-style curry sauce, topped with a gently spiced ‘katsu’ crumb.
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Yields:
6 serving(s)
Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Cal/Serv:
362
Ingredients
For the filling
1Tbsp.
vegetable oil
600g
skinless chicken thigh fillets, cut into rough 2cm chunks
1
large onion, finely chopped
400g
baby new potatoes, halved or quartered if large
3
medium carrots, peeled and thinly sliced
2.5cm piece fresh root ginger, peeled and finely grated
3
garlic cloves, crushed
2Tbsp.
medium curry powder
3Tbsp.
plain flour
1Tbsp.
tomato purée
500ml
chicken stock
1Tbsp.
soy sauce
2tsp.
runny honey
1Tbsp.
drained natural sushi ginger, roughly chopped
For the topping
75g
panko breadcrumbs
1Tbsp.
white sesame seeds
1/2Tbsp.
medium curry powder
2Tbsp.
vegetable oil
Directions
Step 1For the filling, heat the oil in a large, deep pan over medium-high heat and brown the chicken all over. Using a slotted spoon, remove to a plate.
Step 2Reduce heat to low-medium, add the onion to the pan and cook for 8min, scraping up any sticky goodness from the base of the pan, until softened.
Step 3Meanwhile, bring a large pan of salted water to the boil and cook the potatoes for 10-12min, until just tender but not falling apart, adding the carrots for the final 1min of cooking. Drain and set aside.
Step 4Stir the fresh ginger and garlic into the onion pan and cook for 1min. Next stir in the curry powder, flour and tomato purée and cook for 1min. Gradually stir in the stock, followed by the soy sauce and honey. Increase heat to medium and bring to the boil, stirring regularly, then bubble for 5min until slightly thickened.
Step 5Preheat oven to 200°C (180°C fan) mark 6. Using a stick blender (or a blender), whizz the curry sauce until smooth. Return to pan, if needed, and check the seasoning. Stir in the chicken, potatoes and carrots and reheat until piping hot. Remove from heat and stir in the ginger, then empty into a rough 2 litre ovenproof serving dish.
Step 6For the topping, in a medium bowl mix all the topping ingredients with some seasoning. Sprinkle over the filling. Cook in oven for 25-30min, or until the filling is bubbling and the topping is golden. Serve.
If you like chicken katsu, try our ultimate recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
