Inside Out Chicken Korma Kievs
Elevate your dinner game with these indulgent Inside Out Chicken Korma Kievs, a unique twist on the classic comfort dish that marries crispy, golden crusts with the bold, aromatic flavors of Indian cuisine. Each tender chicken breast is stuffed with a luxurious compound butter infused with korma curry paste, fresh cilantro, garlic, and turmeric, creating a rich and flavorful explosion in every bite. Coated in a crunchy layer of panko breadcrumbs and pan-fried to perfection before finishing in the oven, these Kievs are both crispy and juicy, offering a sophisticated yet approachable experience. Perfect for an exotic weeknight meal or a show-stopping dinner party centerpiece, serve them with a dollop of cooling yogurt and a sprinkle of fresh cilantro for an irresistible balance of flavors. Ready in under 45 minutes, this recipe is an adventure in flavor that’s as satisfying to make as it is to eat!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 100 grams Unsalted butter
- 2 tablespoons Korma curry paste
- 2 tablespoons Fresh cilantro (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 grams All-purpose flour
- 2 pieces Eggs (beaten)
- 150 grams Panko breadcrumbs
- 500 milliliters Vegetable oil (for frying)
- 100 grams Plain yogurt (optional, for serving)
Directions
Step 1
In a small mixing bowl, combine the unsalted butter, korma curry paste, minced garlic, ground turmeric, chopped cilantro, salt, and black pepper. Mix until smooth.
Step 2
Spoon the flavored butter onto a piece of plastic wrap or parchment paper and shape it into a small log. Wrap it tightly and place it in the freezer to firm up for 15 minutes.
Step 3
Place the chicken breasts on a clean surface. Using a sharp knife, create a deep pocket in the middle of each chicken breast, being careful not to slice all the way through.
Step 4
Once the butter is firm, cut it into 4 equal-sized pieces. Stuff each piece into the pocket of a chicken breast and press the edges of the chicken together to seal.
Step 5
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Step 6
Coat each stuffed chicken breast in flour, shaking off any excess. Then dip it into the beaten egg and roll it in the panko breadcrumbs, pressing gently to adhere.
Step 7
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. The oil is ready when it reaches 180°C (350°F) or when a breadcrumb dropped in sizzles immediately.
Step 8
Carefully lower the chicken Kievs into the hot oil, cooking for 3–4 minutes per side until golden brown and crisp. Transfer them to a baking sheet lined with parchment paper.
Step 9
Finish cooking the chicken Kievs in an oven preheated to 180°C (350°F) for 10–12 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
Step 10
Allow the chicken to rest for 5 minutes before serving. Optionally, serve with a dollop of plain yogurt and a sprinkle of fresh cilantro for garnish.
Nutrition Facts
| Serving size | 1791.5 grams (1791.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7397 |
| Total Fat 632.90g | 811% |
| Saturated Fat 134.10g | 671% |
| Cholesterol 1193mg | 398% |
| Sodium 4341mg | 189% |
| Total Carbohydrate 209.40g | 76% |
| Dietary Fiber 9.40g | 34% |
| Total Sugars 19.20g | |
| Protein 265.80g | 532% |
| Vitamin D 140IU | 702% |
| Calcium 372mg | 29% |
| Iron 21mg | 116% |
| Potassium 2296mg | 49% |
Source of Calories