Roast chicken with Japanese-style curry sauce
Prep time: 20 minsTotal time: 
Roast chicken with Japanese-style curry sauce
All the comfort of a katsu curry but without the faff. If you have spare time and prefer a smoother sauce, pop it into a blender before serving
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 4 bone-in, skin-on chicken thighs (about 750g)
- 2 tbsp mild curry powder
- 2 tbsp plain flour
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 medium carrots, sliced
- 400ml chicken stock
- 1 tsp light brown soft sugar
- ½ small white cabbage, cored and shredded
- juice of ½ lemon
- 2 x 260g packs Veetee Sticky Rice pots
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Coat the chicken thighs in half of the curry powder and half of the flour, along with some seasoning. Heat the oil in a frying pan over a medium heat, then add the chicken, skin-side down. Cook for 5 minutes or until the skin is golden brown and easily releases from the pan. Turn and cook for 1-2 minutes on the other side, then transfer to a baking tray and into the oven for 20 minutes to finish cooking.
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Meanwhile, add the onion and carrots to the same pan. Cook for 2 minutes or until just starting to soften, then add the remaining curry powder and flour. Cook for a further minute, then slowly pour in the chicken stock, stirring constantly. Add the sugar and some seasoning, then leave to simmer for 15 minutes or until the carrots are soft and the sauce has thickened. Pour any chicken roasting juices into the sauce too.
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While the sauce is simmering, put the cabbage in a bowl, then season with lemon juice and salt. Cook the sticky rice pots in the microwave according to pack instructions. Serve the crispy chicken with the curry sauce, rice and cabbage.
