Japanese Katsu Curry Chicken Kiev

It looks gorgeous, but that's just the start of it!

Done in 1 hour

Serves 4

Dish by Ori Goldberg

Ingredients

Katsu butter:

4 tbsp curry powder

1 tbsp garam masala

1chicken stock bouillon

1 tspturmeric

1 tbspsoy sauce

1 tbsphoney

250gunsalted butter

pinch of salt (to taste)

Chicken kiev:

1 packet panko

2 tbspsesame seeds, toasted

3 tbspflour, seasoned with salt and pepper

3eggs, whisked

4chicken breasts

Miso mash:

6maris pipers

2 tbsp miso paste

100gwhole milk

1 tbspunsalted butter

2 spring onions, finely chopped

salt and pepper, to taste

Chuka fu cabbage salad:

1/2 white cabbage, shredded

1 tbspwhite miso

1/2 tbsp soy sauce

1 tbspmirin

1lime, juiced

1 tspsesame oil

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!

Method

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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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!