Chicken Kiev Recipe with Katsu Curry Sauce

Chicken kiev katsu curry

  • serves 2
  • Easy

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


Make this chicken kiev katsu curry , then check out our classic chicken kiev, chicken kiev traybake, roast chicken kiev and more exciting chicken recipes.



  • ready-made chicken kievs 2
  • vegetable oil 1 tbsp
  • onion ½, finely chopped
  • carrot ½ large, sliced
  • ginger a thumb-sized piece, grated
  • garlic 2 cloves, crushed
  • plain flour 1 tbsp
  • medium curry powder 1 tbsp
  • vegetable stock 300ml
  • soy sauce 1 tbsp
  • runny honey 1 tbsp
  • chips to serve


  • rice vinegar 75ml
  • sugar 50g
  • carrot ½ large, sliced
  • cucumber ¼, thinly sliced
  • radishes a handful, sliced
  • red chilli ½, sliced


  • 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.

Check out our more of our exciting chicken recipes here...

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Nutritional Information

  • Kcals 555
  • Fat 28.1g
  • Saturates 9.4g
  • Carbs 45.1g
  • Sugars 21.2g
  • Fibre 6.9g
  • Protein 26.9g
  • Salt 2.6g