Chicken Kiev Recipe with Katsu Curry Sauce

Chicken kiev katsu curry

Name: Chicken kiev katsu curry
Total time: 30 min
Yield: Serves 2
Ingredients: 2 ready-made chicken kievs; 1 tbsp vegetable oil; ½ onion finely chopped; ½ large carrot sliced; a thumb-sized piece ginger grated; 2 cloves garlic crushed; 1 tbsp plain flour; 1 tbsp medium curry powder; 300ml vegetable stock; 1 tbsp soy sauce; 1 tbsp runny honey; to serve chips; 75ml rice vinegar; 50g sugar; ½ large carrot sliced; ¼ cucumber thinly sliced; a handful radishes sliced; ½ red chilli sliced

Published: October 4, 2018 at 4:02 PM

Save recipe

Serves 2

Easy

Total time: 30 mins

+ chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

2 ready-made chicken kievs
1 tbsp vegetable oil
½ onion

finely chopped
½ large carrot

sliced
a thumb-sized piece ginger

grated
2 cloves garlic

crushed
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 carrot

sliced
¼ cucumber

thinly sliced
a handful radishes

sliced
½ red chilli

sliced

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.

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue