Chicken kiev katsu curry
Check out our epic chicken kiev recipe where Japanese chicken katsu meets chips ’n’ curry sauce. This indulgent recipe is easy to make and seriously comforting. Serve with a punchy quick pickle relish
- 2 ready-made chicken kievs
- 1 tbsp vegetable oil
- ½ onionfinely chopped
- ½ large carrotsliced
- a thumb-sized piece gingergrated
- 2 cloves garliccrushed
- 1 tbsp plain flour
- 1 tbsp medium curry powder
- 300ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp runny honey
- to serve chips
QUICK PICKLE
- 75ml rice vinegar
- 50g sugar
- ½ large carrotsliced
- ¼ cucumberthinly sliced
- a handful radishessliced
- ½ red chillisliced
Nutrition: per serving
- kcal555
- fat28.1g
- saturates9.4g
- carbs45.1g
- sugars21.2g
- fibre6.9g
- protein26.9g
- salt2.6g
Method
step 1
For the pickle, put the rice vinegar, sugar and 50ml of water into a pan and heat, stirring, until the sugar dissolves. Put the remaining ingredients into a bowl and pour over the hot liquid. Cool, then chill for an hour.
step 2
Cook the chicken kievs following pack instructions.
step 3
Meanwhile, heat the vegetable oil in a pan and add the onion, carrot and a pinch of salt. Cook for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, while stirring. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth.
step 4
Serve the sauce with chips, alongside the kievs and pickled veg.
