Chicken, Sweet Potato, and Eggplant Katsu Traybake

4 Servings
55 min

This definitely doesn't resemble a traditional Katsu curry, but I wanted to make something that was easy and didn't involve frying, but still retained all of the classic katsu flavours. I went for chicken legs, sweet potato, and eggplant, since these are often used in Katsu curries, but you can use your favourite meat and veggies!


The crunchy panko topping brings the classic crunchy texture, but makes the dish slightly healthier as we don’t need to fry. I topped the traybake with some lightly pickled cucumber and carrot ribbons to add some brightness and texture, but this isn’t essential – it’s just as delicious without!

Chicken, Sweet Potato, and Eggplant Katsu Traybake
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients
For the katsu marinade
  • 4 Chicken legs
  • 2 Eggplants
  • 2 Large sweet potatoes
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic powder
  • 1/2 tbsp Soy sauce
  • 2 tbsp Mild curry powder
  • 2 tsp Turmeric
  • 1 tbsp Honey
  • 150 ml Olive oil
For the katsu sauce
  • 1/2 Onion, diced
  • 1 Carrot, diced
  • 2 Garlic cloves, minced
  • 1 tbsp Ginger paste
  • 2 tsp Turmeric
  • 2 tsp Brown sugar
  • 1 tbsp Plain flour
  • 250ml Chicken or veg stock
  • 75ml Coconut milk
  • Salt to taste
For the topping
  • 1/2 cup panko
  • 1/4 cup peanuts
  • Splash of vegetable oil
To serve
  • White rice
  • 4 Radishes, sliced
  • A bunch of coriander, roughly chopped
  • 1 Carrot, in ribbons
  • 1/2 Cucumber, in ribbons
  • 1 tbsp Cider vinegar
  • 1/2 tbsp Sesame oil
  • 1/2 tbsp Soy sauce
  • Sesame seeds
Instructions

Start by making your marinade. In a small bowl or measuring jug, whisk together your ginger, garlic, soy, curry powder, turmeric, honey, and olive oil.
Place your chicken legs in a bowl, and pour over half of the marinade so everything is well coated. Cover, and refrigerate for at least two hours.
Preheat your oven to 200℃. Slice your eggplant and sweet potatoes. Salt your eggplant, leave to sit for 20 minutes, and blot the excess moisture. Brush both sides of your sweet potato slices with some more katsu marinade, and arrange over a baking tray along with your marinated chicken legs. Pop in the oven for around 40 minutes.
Half way through, brush the remaining marinade over your eggplant slices and add to the baking tray.
While that's in the oven, start on your sauce. To a pan, add a splash of oil, along with your diced onion and carrot. Turn the heat to medium/high, and after a few minutes add your garlic.
When everything starts to soften, add your ginger, turmeric, curry powder, brown sugar, and flour.
Cook for a few minutes to get rid of the raw flour taste, before adding a splash of your stock to deglaze. Make sure you scrape up everything from the bottom, then add the rest of your stock and coconut milk.
Leave to simmer until it thickens slightly, then use an immersion blender to remove any large lumps. Season with salt to taste, and leave to thicken on a low heat.
Move onto your panko topping. Lightly toast your peanuts in a non-stick pan, then set aside and roughly chop. Add a small splash of oil to the pan, then add your panko. Keep moving until they're golden brown, add your chopped peanuts, and make sure everything's well combined. Remove from the pan and set aside.
Dress your carrot and cucumber ribbons with your vinegar, sesame oil, and soy sauce, and finish with some sesame seeds.
When your chicken reaches an internal temperature of 73℃ and your veg is soft, remove from the oven. If you want some extra colour on the chicken, move to the grill for the final few minutes.
Drizzle over your sauce and sprinkle over the panko and peanut topping. Finish with your cucumber and carrot ribbons, sliced radish, and chopped coriander. Serve with extra sauce and some white rice. Enjoy!
Spencer Lengsfield
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