Japanese Curry…….

True friends are rare these days, but when you encounter a family like the V.Duijvenbode, you know you have found the Pandora’s box of friendship. To Maric a true gentleman and an amazing Professional, I dedicate this recipe

For the Curry

50gr curry powder

30gr garam masala

50gr finely grated ginger

3 cloves garlic, crushed

3 medium onions, roughly chopped

3 small green apples, peeled, cored and chopped

50ml vegetable oil

50gr flour plain flour

1500ml chicken stock

50 ml ketchup

50ml BBQsauce  

20gr brown sugar

20ml Worcestershire sauge                                                                                                                               

500gr carrot cubed blanched

300gr potato cubed blanched

 

Chicken cutlet

8 skinless chicken breasts, halved horizontally

5 eggs, beaten

1 cup plain flour

3 tablespoonsbs milk

Sea salt and cracked black pepper

3 cups Panko breadcrumbs

METHOD

Place curry powder, garam masala, ginger, garlic, onions ½ the oil and apple together in a food processor and process until a smooth paste is formed.
In a medium-sized saucepan over a medium-low heat, add the remaining oil, once hot add the curry mixture and cook for 5 minutes or until onion is soft. Add plain flour and cook, stirring constantly for 2 minutes.
Slowly add the stock, stirring constantly until sauce boils and thickens. Add the ketchup, worcestershire and BBQ sauce and sugar and simmer for 10 minutes, let rest then strain to ensure no lumps or sediments. Set aside until needed. Cook the potatoes and carrots until tender but not soft. Mean while steam the rice and keep warm. Cut slashes into each chicken breast. In a medium bowl, whisk together eggs, flour, milk and season. Mix to a smooth batter. Coat the chicken breasts in batter and then dip into the breadcrumbs.
Heat vegetable oil in a wok or large saucepan. Cook chicken breasts two or three at a time (3-4 minutes) each side until golden and cooked through. Reheat the curry add the potatoes and carrots and making sure it is hot. Serve by placing some curry at the bottom of a bowl add some rice and place a chicken breast on top