Chicken kiev katsu curry

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

QUICK PICKLE

• 75ml rice vinegar
• 50g sugar
• ½ large carrot, sliced
• ¼ cucumber, thinly sliced
• a handful radishes, sliced
• ½ red chilli, sliced

Description

• 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.