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.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Katsu Loaded Fries with Carrot & Charred Mangetout
You're going to love this twist on two cult favourites - katsu curry and loaded fries. Fluffy potato fries mop up a delicious homemade Japanese curry sauce. Studded with juicy free-range British chicken thighs and vibrant carrots. Charred crunchy mangetout on the side to bring the green.
High protein
5 plants
Serving size
Ingredients
- 160g mangetout
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200ml coconut milk (Coconut, Water)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour
- 3 spring onion
- 2 carrot
- 600g British Free Range chicken thighs
- 4 large potatoes
Nutritional Information
Calories: 641
Protein: 40g
Carbs: 61g
Fat: 26g
Chicken Katsu Loaded Fries with Carrot & Charred Mangetout
You're going to love this twist on two cult favourites - katsu curry and loaded fries. Fluffy potato fries mop up a delicious homemade Japanese curry sauce. Studded with juicy free-range British chicken thighs and vibrant carrots. Charred crunchy mangetout on the side to bring the green.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line 2 baking trays with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a small frying pan & a measuring jug
Get the fries on
- Cut the potatoes into fries
- Place the fries onto a lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Roast the chicken
- Place the chicken thighs flat onto the other baking tray, toss with 1/2 tbsp oil and season with salt and pepper
- Roast for 16 mins, until cooked through
Finish the prep
- Meanwhile, slice the carrots into 1/2cm thick half-moons (peel optional). Thinly slice the spring onions
- Dissolve the cornflour in the jug with 50ml cold water, then add the stock powder and top up with 200ml boiling water. Stir to dissolve
Build the curry
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until golden, then add the ginger & garlic paste and curry powder
- Cook for 1 min, then add the stock mixture, coconut milk, tamari and honey. Simmer for 6-8 mins, until thickened
- 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 sauce. Use two forks to pull the chicken into long strips. Simmer the sauce for a further 2-3 more, until the sauce coats the chicken
Char the mangetout & plate up
- Heat the small frying pan with 1 tsp oil on high heat. Once hot, add the mangetout and cook for 2-3 mins, until charred. Season with a pinch of salt
- Serve the fries onto plates, topped with the katsu chicken. Serve the mangetout alongside. Sprinkle over the spring onion
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