A Perfect Delight Any Day of the Week


A Perfect Delight Any Day of the Week

The aroma of curry and spicy fried chicken combine to tantalize one’s palate with anticipation. Spice lovers are certain to agree that this original spice mix recipe, with its tangy notes of crushed, roasted, black pepper and cumin, is well worth the time that goes into preparing it. A bed of butter rice provides the perfect counterpoint to this unique recipe.

Ingredients (serves four):
Chicken thighs with bone: 4
Salt: 1.4 per cent of the weight of the chicken you use
Curry Powder (The Red Can by S&B Foods): 3 tablespoons
Cumin seeds: 2 tablespoons
Water: 1 cup

Kazutomo’s Fried Chicken Spice Blend
Cumin powder: 3 tablespoons
Black pepper: 1 tablespoon
Oregano: 1 tablespoon
Thyme: 1 tablespoon
Paprika powder: 2 tablespoons
Cinnamon powder: 1 teaspoon
Garlic powder: 1 teaspoon
Crushed bay leaf (if available): 1 small pinch
Cayenne pepper: 1 small pinch

Kazutomo’s Fried Chicken Spice Blend: 3 tablespoons
Sake: 4 tablespoons
Soy sauce: 1 tablespoon
Salt: 1 small pinch
Yolk: 1
Potato starch: appropriate amount

Cumin seeds: 2 tablespoons
Black pepper: 2 tablespoons
Onion(finely chopped): 1
Carrot(finely chopped): 1
Celery(finely chopped): 1 tablespoon
Garlic(finely chopped): 2 cloves
Butter: 50g Salt and pepper to taste

Vegetable oil for frying: appropriate amount

1. In a bowl, rub the salt and (A) into the chicken. Dip the chicken in the egg yolk, covering it completely, and bread it with the potato starch. In a heavy-bottomed pot, heat the vegetable oil to 170 degrees celsius. Fry the chicken for about eight minutes, then remove it from the oil and set it aside. Just before serving, fry the chicken again at between 200 and 210 degrees celsius until golden brown.
2. Roast the cumin seeds and black pepper until fragrant. Let them cool, then grind them in a spice mill or food processor.
3. In a frying pan, sauté (B) in the butter over medium heat. When the onions become soft, stir in the curry powder. Add water and let simmer. Add cayenne pepper as desired.
4. When the curry thickens, blend in the ground cumin and black pepper from step 2.
5. Serve the curry over butter rice, top with the fried chicken and garnish with parsley.
Bon Appétite!

Words: Mei Hojo

© Hiroyuki OnoKazutomo’s Ultimate Spicy Fried Chicken Curry.
© Hiroyuki OnoThe secret ingredient that unlocks the magic of this recipe is Kazutomo’s Fried Chicken Spice Blend, which also makes the perfect highlight to karaage, Japanese fried chicken nuggets.


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