Chicken kiev katsu curry
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 2
Skip to ingredients
- 2 ready-made chicken kievs
- 1 tbsp vegetable oil
- ½ onionfinely chopped
- ½ large carrotsliced
- a thumb-sized piece gingergrated
- 2 cloves garliccrushed
- 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 carrotsliced
- ¼ cucumberthinly sliced
- a handful radishessliced
- ½ red chillisliced
Nutrition:
- 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.
