Influenced by everyone's favourite lazy weekday dinner, and the ever popular Katsu curry! This chicken Kiev is stuffed with a rich, spicy and sweet Japanese curry compound butter, coated in panko and sesame, and served with miso mash potato, and Chuka Fu cabbage salad. Just superb!
Start by baking your potatoes, at around 180°c, until soft, then spooning out and mashing the flesh. Once the potatoes have been mashed, add the miso to a small saucepan of walk milk and butter, mix together and season to taste. Add the chopped spring onions and give everything a good mix.
For the Japanese curry butter, add all the ingredients, butter, dry spices and sauces, into a food processor and blitz until you're left with a light brown, almost orange butter. Place in a piping bag for use later.
To make the Kiev, take your breasts and with a paring knife, make a little slit in the thickest part of the breast going only half way, before piping in the katsu butter. Coat in flour, egg and panko, before frying at 170°c for 7-12 minutes. They should come out looking golden brown!
Lastly, right before serving, make the cabbage salad - the ingredients for the dressing into a mixing bowl, and whisk to emulsify. Add the shredded cabbage and give it a good mix!
To serve, add a large spoon of the miso mash onto the side of a plate, followed by the salad, and layer on that Kiev. All that's left to do is enjoy!
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