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
1 Tbsp. vegetable oil
600 g skinless chicken thigh fillets, cut into rough 2cm chunks
1 large onion, finely chopped
400 g 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
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former 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.
