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


  • 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


  • 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.


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