The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Chicken Katsu Loaded Fries with Carrot & Charred Sugar Snap Peas
You'll love this twist on two cult classics - Japanese katsu curry and American loaded fries. Fluffy potato fries mop up a delicious homemade Japanese curry sauce. Studded with juicy British chicken thigh and vibrant carrots. Crunchy charred sugar snaps on the side bring the greens.
High protein
1/3 daily fibre
Serving size
Ingredients
- 2 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 80g sugar snap peas
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 300g British Free Range chicken thighs
- 40g creamed coconut
- 1 tbsp cornflour
- 1 carrot
- 2 spring onion
- 2 large potatoes
Nutritional Information
Calories: 730
Protein: 40g
Carbs: 61g
Fat: 37g
Ingredients
- 2 tbsp katsu curry paste (use half) (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 150g British Free Range chicken thighs
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut (use half)
- 1 tbsp cornflour (use half)
- 2 spring onion
- 2 large potatoes
- 80g sugar snap peas (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 904
Protein: 44g
Carbs: 101g
Fat: 36g
Chicken Katsu Loaded Fries with Carrot & Charred Sugar Snap Peas
You'll love this twist on two cult classics - Japanese katsu curry and American loaded fries. Fluffy potato fries mop up a delicious homemade Japanese curry sauce. Studded with juicy British chicken thigh and vibrant carrots. Crunchy charred sugar snaps on the side bring the greens.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer to 200C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a medium frying pan, a small frying pan, a peeler & a measuring jug
Get the potatoes on
- Cut the potatoes into fries then place onto one side of the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins mins, until soft and golden
Roast the chicken
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then add the creamed coconut and tamari and top up with 250ml boiling water (125ml for 1 person). Stir to dissolve
- After 10 mins of the potato roasting, add the chicken thighs flat onto the other side of the baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 16 mins, until cooked through
Prep the rest & simmer
- Meanwhile, thinly slice the spring onions. Thinly slice the carrot into 1/2cm half-moons (peel optional)
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the katsu paste and cook for another 2 mins, the stir in the coconut mixture. Simmer for 4-5 mins, until thickened
Char the sugar snaps
- Heat the small frying pan with 1/2 tsp oil on high heat. Once hot, add the sugar snaps and cook for 2-3 mins, until charred. Season with a pinch of salt
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Add the cooked chicken to the curry pan. Use two forks to pull it into long strips. Cook for 2-3 mins, until the sauce coats the chicken. Season to taste
- Share the the fries between plates, topped with the chicken katsu curry. Serve the sugar snaps alongside. Garnish with the spring onion
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