Currying Your Flavor

Written By: Jenny King | Issue: 2017/07 - July | Photograph By: Marjorie Christiansen Photography

Robert Turner Anderson Braine, who currently works at Meritage Restaurant, has traveled to over 22 countries in his young life and treasures each and every journey.  He spent many years in Japan and admits that he took this dish for granted.  

“Jumping into this recipe, I had previously forgotten that I hadn’t written it down,” Turner says.  “My only reliable resource was the memory of my primary school taste buds.  My childhood friends and I would often have the most remarkable conversations over bowls of steamy curry, something we still talk of to this day.  So, my fellow Highlanders, welcome to a part of my life that I remember fondly.” 

Chicken Curry

Ingredients

4 Chicken Breasts

1/4 tsp. Black Pepper (ground)

3 cloves of Garlic (minced)

1/2 thumb of Ginger (shaved)

2 medium White Onions (thinly sliced)

3 tbs. Curry Powder

3 cups Chicken Stock

2 medium sized Carrots (chopped)

1/2 medium Red Apple (peeled, cored, and grated)

2 tbs. Chinu Sauce

1 tbs. Tomato Paste

1 medium Potato (chopped)

1 medium Sweet Potato (peeled and chopped)

Roux (1 tbs. Unsalted Butter and 1 tbs. Flour)

Eggs

1/2-cup Flour

1/2-cup Panko 

Directions

Have rice cooking while making your curry.

Heat sauce pan on medium.  Add a splash of oil, followed by the onions.  Simmer until fully condensed down, end product will be paste-like.  Should take 20-30 minutes.

While waiting for your onions to become paste, bread the chicken.  Take each of the breasts and cover them in a layer of cellophane.  With a mallet, pound the chicken until they are eight inches wide at their widest point.  Take three bowls, fill one with flour, the second with eggs, and the third with panko.  Dip the chicken in each bowl, flour, eggs, then panko.  Once all of the chicken is breaded, place on a baking tin. Preheat oven to 350.

When your chicken has been breaded, and your onions have become paste, pour chicken stock into the simmering paste.  Once the stock begins to simmer, stir in the roux.  Do not let the roux clump.  After the stock has thickened, periodically dump in the garlic, ginger, carrots, potatoes, sweet potatoes, pepper, curry, chinu sauce, and tomato paste.  Stir loosely until simmering again.  Let the pot simmer for 10-12 minutes, or until potatoes are tender.  Whilst your curry is simmering, place the chicken in the oven for 15 minutes.  Do
not overcook.

To serve, take a bowl and scoop rice onto half of the bowl, and fill the other half with curry.  Cut the chicken into cutlets and place onto the rice.  Happy eating.