Chicken Katsu Curry

Serves 2

Ingredients:
1 chicken breast
1 egg
2 tbs flour
4 cubes Japanese curry
cup panko breadcrumbs
1 potato, dice and half cooked
1 carrot, sliced
onion, large chunks
Water to dissolve the curry cubes
cup long grain rice
cup olive oil, frying

Method:

1.

To cook the rice, fill a medium sized saucepan full of water and bring to
the boil. Add the rice and stir and keep boiling until the rice is tender. Strain.

2.

Crumb the chicken by: placing the beaten egg in one bowl, the flour in a
second bowl and the breadcrumbs in a third bowl. Cut the chicken breast in
half if it is quite thick.

3.

Place the chicken in the flour, then the egg and then the breadcrumbs.

4.

Heat oil in a frying pan and gently cook the chicken until golden brown on
the outside and cooked all the way through. Place the chicken on some paper
towel. Slice, ready to serve.

5.

In a separate saucepan, par boil the potatoes so they are still slightly
firm.

6.

In a separate saucepan, cook the onions and carrots and saut until
slightly softened. Add the par boiled potatoes. Then add the curry cubes and
just enough water to dissolve the cubes and cover the vegetables. Cook for
about 5 minutes until the sauce thickens.

7.

Serve the chicken on top of a bed of rice and smother with the curry
sauce.

Templates to help you complete each task for each week:

Tools and equipment table;
(AIM FOR AT LEAST 3 MAIN PIECES OF EQUIPMENT FOR EACH RECIPE/WEEK)
What?
Tools/Equipment
Magic Frying Pan

Why?
Explanation of how and why it is
used to achieve a high quality
product
Used to cook the chicken. Magic
frying pan is good a good pan to
cook with because food doesn't
stick on the pan and easy to wash.

Chef Knife

Used to cut all the vegetables

(Potato , carrot and onion).

Saucepan

Used to boil the rice and cook.

Properties of the main ingredients table;

(AIM FOR AT LEAST 3-4 DIFFERENT MAIN INGREDIENTS FOR EACH RECIPE/WEEK)
Ingredient
long grain rice

Function
rice provide different
textures, tastes and
nutritional value.
Chicken is a type of

Chemical
White rice is about 90
percent carbohydrate, 8
percent protein and 2
percent fat, according to
the book.
Like beef, fish and other

Chicken Breast

Olive oil

poultry that is high in

protein. Chicken is rich in
many vitamins and
minerals essential for
human health.
Olive oil is a fat obtained
from the fruit of the Olea
europaea (olive tree), a
traditional tree crop of
the Mediterranean
region, where whole
olives are pressed to
produce olive oil.

types of poultry, chicken is

high in protein. Each ounce
of meat provides 7g
protein.
Choosing olive oil as your
main source of dietary oil
or fat, as well as eating a
healthy and balanced diet
containing a variety of
fruits, vegetables and
whole grain breads and
cereals, may reduce your
risk of chronic disease
development.

Cooking techniques table;

(AIM FOR AT LEAST 2 COOKING TECHNIQUES USED FOR EACH RECIPE/WEEK)
Cooking technique
used
Boiling

Frying

Explanation of this
technique (eg.wet/dry)
Boiling is the process
of cooking foods in
water at a
temperature of 100C.
Frying in hot fat or oil
is said to be a dry
method of cooking.

Sensory analysis table;

(COMPLETE THIS IN DETAIL USING FULL SENTENCES USE THE SENSORY WHEEL TO
HELP YOU WITH YOUR DESCRIPTIVE WORDS)
Flavour

The flavor of the food is spicy and salty.

Texture

The texture of the food is soft and crunchy.

Aroma

The aroma of the food is strong and spicy.

Appearance

The appearance of the food golden and shiny.

History of culture/cuisine questions;

Answer the following questions;
1. What country does this dish originate from?
Curry ( kar?) is one of the most popular dishes in Japan.
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
A wide variety of vegetables and meats are used to make Japanese curry. The
basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork,
and chicken are the most popular. Katsu-kar is a breaded deep-fried cutlet
(usually pork or chicken) with curry sauce.
3. What

are some alternative options for the dish we made?

Kar raisu,
kar udon
, kar-pan

4. Why is this dish common in the country it originally come from?

Curry was introduced to Japan during the Meiji era (18681912) by the British,
at a time when India was under the colonial rule of British Raj. The dish
became popular and available for purchase in supermarkets and restaurants
in the late 1960s. It has been adapted since its introduction to Japan, and is
so widely consumed that it can be called a national dish.
5. How is this dish traditionally made in the country it comes from?
1. Start by cutting the onion, potato and carrot into small chunks before
adding them to a large pan half filled with water.
2. Bring the water to boil and then simmer for 20 minutes or until the
vegetables are soft. It is a good idea to start cooking your rice now.

3. Add 4-5 blocks of curry roux to the pot with vegetables and allow to
simmer for 10 minutes. Keep mixing until the curry sauce is thick and
smooth.
4. While the curry is infusing, season your chicken breast pieces with salt
and pepper before covering with flour first and then raw egg, then
panko breadcrumbs.
5. Heat up the oil in a separate pan and carefully lower the cutlets into
the oil and cook them for a few minutes on both sides until they
become a golden brown colour.
6. Slice the cooked chicken katsu into strips and lay over a bed of rice
before adding the curry sauce. Garnish with fukujinzuke pickled radish,
tonkatsu sauce and enjoy.
Evaluation of finished product questions;
Answer the following questions;
1. What was the most difficult aspect of producing this food item?
The most difficult part to make the chicken katsu curry was to Cook the
chicken properly.
2. What skills did you demonstrate in the production of this food item?
3. What cooking techniques did you use in the production of this food item?
I used frying cooking techniques to fry the chicken and other vegetables.
4. Were you able to produce this food item in the 72 minutes period?
Yes I was able to produce the food in 72 minutes period and I worked well
with my partner and we were happy about our time management.
5. What safety and hygiene procedures did you follow in the production of this
food item? Explain these safety and hygiene procedures in detail.
I was felling good and I wasn't sick. My nails were short and clean and I
wasn't eating or chewing gum.
6. Did the food item turn out the way you had anticipated?
Yes I was surprised with the way the food turn out. It was looking good and
became one of my favorite food.
7. If you were to make this food item again, identify 2 things you would improve
on or do differently?
If I was to make this food again I add more Potato because the potato was so
delicious with Kare and would bring Turkish bread beside it. One thing that I
would improve on is that I would work on cooking the chicken, make it soft
from inside and crispy from outside and would add some salt on it.

8. Rate your finished food item out of 10. 10 being the best and 0 being the
worst. Explain why you have given it this rating.
The most delicious dish I cooked over the past 5 weeks. Absolutely
magnificent and there's no word to describe that Kare sauce, loved it.
I would rate my finished food: