What on earth is chicken katsu kiev I hear you cry. Well, chicken katsu is one of our favourite dishes from Yo Sushi. It is simply crumbed chicken goujons with a Japanese curry sauce, which is extremely moreish. I wanted to make a version of chicken kiev, but something different to the classic. The chicken katsu kiev was born.
They are quite tricky to make, but a few foolproof tips will help you turn these out successfully.
I’ve served them with some sushi rice and a spinach and squash curry.[purerecipe]
- 1 medium size per person. Chicken Breasts
- 4 Tablespoons Flour
- 2 Beaten Eggs
- 100g Panko Breadcrumbs
- 1, large Onion
- 2 Cloves Garlic
- 3 Tablespoons Medium Curry Powder
- 150ml Chicken Stock
- 2 Tbsp Mirin
- 2 Tbsp Soy Sauce
- 200g Spinach
- 300g, cubed Squash
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tsp Turmeric
- 2 Cloves Garlic
- 2 , finely chopped Eschalion(Long shallots)
Spinach and Squash Curry
- Make the curry sauce first by softening the onion for 5 minutes in some oil. Add the curry powder and garlic cook for a further 3minutes. Add the chicken stock, mirin and soy sauce and cook for 5 minutes. Blend with a stick blender. Freeze in large cubes or balls if possible.
- Butterfly the chicken breasts, put cling film below and on top of the chicken. Carefully flatten as much as you can with a rolling pin or mallet. Remove the top layer of cling film. Add a ball of the frozen curry sauce. Bring the chicken up and around it. Using the cling film that was on the bottom, wrap this and tighten as much as possible to squeeze the chicken together. Place in the freezer for at least one hour.
- When ready to cook, coat the kievs in flour, egg and breadcrumbs. Deep fry at 130°c until they lightly brown. Drain on kitchen paper. Transfer to the oven at 180°c for 15 minutes.
- For the spinach curry. Cook the shallot, spices and garlic for 2 minutes. Add the squash cubes and a splash of water. Cook for about 8 minutes until the squash is cooked. Add the spinach at the end and let it wilt down.