Chicken Kiev Recipe with Katsu Curry Sauce

Chicken kiev katsu curry with quick-pickled veg

  • 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

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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.

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

BBQ Buffalo chicken Recipe with Salad and Ranch Dressing

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
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