Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 2 medium carrots, peeled and sliced into half-moons
  • 2 medium Yukon Gold potatoes, cubed
  • 0.5 cup frozen peas
  • 3.5 oz Japanese curry roux blocks
  • 3 cups low-sodium chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg

Instructions:

  1. Heat neutral oil in a Dutch oven over medium-high heat. Pat chicken thighs dry and sear in batches until golden brown. Remove and set aside.
  2. In the same pot, sauté the diced onion until translucent. Add minced garlic and grated ginger, cooking for 1 minute until aromatic.
  3. Add carrots and potatoes. Pour in the chicken stock, soy sauce, and ketchup. Bring to a boil, then reduce heat and simmer for 10-12 minutes until vegetables are slightly tender.
  4. Whisk in the Japanese curry roux blocks until completely dissolved and the sauce has thickened to a velvet consistency. Return chicken to the pot and stir in frozen peas.
  5. Transfer the curry mixture into a 9x13 inch ceramic baking dish. Allow to cool slightly to prevent the pastry from melting.
  6. Drape the thawed puff pastry sheet over the dish. Trim edges and score the top deeply to allow steam to escape. Brush with egg wash (1 egg beaten with 1 tsp water).
  7. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the pastry is mahogany-colored and flaky.