CHICKEN KATSU CURRY
1 lb. chicken breast or boneless, thick pork chop 1 egg 1 tsp. chicken powder Pepper to season Japanese panko breadcrumbs 1 block (4 oz.) curry roux, Vermont honey apple 2 carrots and/or 1 potato, regular or sweet 2 tsp. chocolate powder 1 cup milk 1 medium onion, diced 2 spoons of chopped garlic 1/2 cup butter or 1/3 of a stick Chicken stock or water 1 cup vegetable oil For the curry, chop onions and carrots and put in pot on stove at high heat. Add two spoons of chopped garlic and use a wooden spoon to stir; let simmer for about 2 minutes until the onion becomes translucent. Add butter and allow it to fully melt; watch to make sure it doesn’t burn. Add 2 teaspoons of chocolate powder and curry pack. Once it begins to melt, add milk and allow it to come simmer slowly. When curry begins to thicken, add chicken stock or water in small amounts and stir until the mixture reaches a consistency that can coat the chicken. Remove from heat and set aside. For the chicken katsu, marinate the chicken in the egg, chicken powder and pepper. Massage together in bowl. Fill separate bowl with panko breadcrumbs. Once piece at a time, transfer chicken from marinade to bowl with breadcrumbs; coat both sides of chicken. Pour vegetable oil in pan or wok on medium to high heat. When oil is hot, fry chicken until golden brown, about 3-6 minutes per side or longer if meat is thicker. Remove and serve with curry.
Eric Young SENIOR VICE PRESIDENT PRIVATE BANK REGIONAL MANAGER PREMIER WEALTH MANAGEMENT
Eric Young says his chicken katsu curry is a great substitute when it comes to the traditional Thanksgiving meal. One bird in particular would definitely agree. “Since the holidays are around the corner, you might be tired of eating turkey. This could be an alternative,” he says. A famous dish in Japan, chicken katsu is also a popular dish in the Young household. In fact, the father of two prepares it almost every other week because his kids are such fans. His eldest daughter has also prepared it at college. Since it takes about 15-20 minutes to make, it’s a quick and easy dish. But don’t forget the secret ingredient: chocolate powder. Sweet!
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IN YOUR CORNER ISSUE 12 | 2022
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