Chicken katsu curry pie

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.

Something magical happens when you combine a chicken katsu curry into pie form and we’re here to tell you it is absolutely delicious. You can easily sub the chicken with any meat-free alternative but don’t skip the pickled ginger on the side! It adds a wonderful tang to cut through the rich gravy sauce.

Yields: 6 servings

Prep Time: 35 mins

Process Time: 1 hour

Total Time: 1 hour 35 mins

Calories per Serving: 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

• 3

  garlic cloves, crushed

• 2 tbsp.

  medium curry powder

• 3 tbsp.

  plain flour

• 1 tbsp.

  tomato purée

• 500 mL

  chicken stock

• 1 tbsp.

  soy sauce

• 2 tsp.

  runny honey

• 1 tbsp.

  drained natural sushi ginger, roughly chopped

For the topping

• 75 g

  panko breadcrumbs

• 1 tbsp.

  white sesame seeds

• 1/2 tbsp.

  medium curry powder

• 2 tbsp.

  vegetable oil

Directions

1. For 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.
2. Reduce 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.
3. Meanwhile, 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.
4. Stir 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.
5. Preheat 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.
6. For 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.

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Per serving:

• Calories: 362
• Protein: 28g
• Fat: 11g
• Saturates: 2g
• Carbs: 35g
• Total sugars: 9g
• Fibre: 6g