KENZO recipes

This week, our recipe is inspired by the kimono, a Japanese classic that has always been part of KENZO's DNA and one of favourite pieces of the Fall/Winter 2013 collection.

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Curry kimonos filled with chicken, Shimeji mushroom and grape


Serves 4


2 chicken escalopes
30 white grapes, halved
200 g Shimeji mushrooms or small chanterelles
4 sheets of warka (brik) pastry
Olive oil
20 g butter


Thai green curry:
2 tbsp green curry
1 tbsp grated ginger
1 kaffir lime leaf (fresh or dried)
1 tbsp olive oil
1 pinch of salt


To garnish:
2 tbsp curry powder
2 tbsp brown sugar


Prepare the curry: combine all curry ingredients and set aside.


Wipe or quickly rinse the mushrooms. Heat the butter in a saucepan or frying pan and add the mushrooms. Sweat for 5-6 mins, stirring gently at regular intervals. Set aside.
In the same pan, sauté the grapes until just golden. Set aside.
Again using the same pan, add the curry paste, half of the mushrooms and half of the grapes. Combine and heat the mixture for 1 minute. Set aside.


Heat a little oil in a pan, sauté the chicken escalopes for 3 mins on each side until golden and add a little salt.
Remove from the heat and slice the chicken into thin strips (the meat should be pink). Combine with the curry, grape and mushroom mixture.


Preheat the oven to 180° (Thermostat 6).
Roll out the sheets of warka pastry on a dry surface, dot with the mixture and follow the diagram to fold into kimonos.
Use the oil to grease the bottom of a baking pan and glaze each kimono parcel all over. Bake in the center of the oven for 8-10 mins, taking care not to overcook.


Remove the kimonos from the oven as soon as they turn golden in color.


Arrange on the center of each plate surrounded by the remaining mushrooms and grapes (the mixture should be kept warm).
Combine the curry powder and brown sugar in a bowl.
Use a sieve to dust over the kimonos as a finishing touch.