Katsu Chicken Curry

For The Curry Sauce

• 1 Chicken
• 1 1⁄2 teaspoons ground allspice 
• 1 1⁄2 teaspoons dried thyme 
• 1 teaspoon curry powder 
• 1 1⁄2 teaspoons paprika 
• 1 teaspoon sugar 
• 1⁄2 teaspoon salt 
• 3⁄4 teaspoon black pepper 
• 1 1⁄2 teaspoons cayenne pepper 
• 1⁄4 teaspoon grated nutmeg 
• 1⁄4 teaspoon ground cinnamon 
• 1⁄8 teaspoon ground cloves
  
• 2 Tbs Oil

Directions

For The Salad

Directions

1. Start fir in Argentinian Grill to make embers.
2. Spatchcock the Chicken.
3. Make several deep slashes in the flesh.
4. Mix all the dry ingridients together.
5. Apply the oil to the Chicken all over.
6. Work the marinade into the slashes and all of the flesh.
7. Place on the grill bone side down and cook for 20 minutes.
8. Turn Chicken to flesh side down, and cook until IT is 74’C.

For The Chicken

Directions

Serves 2

Technique Use

• Shallow Frying
  
  

Equipment Used

• Brick Built Stove
• Small Cast Iron Pan
• Deep 10” Skillet