Ingredients
- 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
QUICK PICKLE
- rice vinegar 75ml
- sugar 50g
- carrot ½ large, sliced
- cucumber ¼, thinly sliced
- radishes a handful, sliced
- red chilli ½, sliced
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.
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
