Fusion Cooking: Thai Curry with Japanese Chicken Tatsutaage

This meal started out the way most do. I opened the refrigerator and noticed that there were two packs of chicken hanging out, waiting to be cooked. Usually, I don't have much trouble coming up with things to do with chicken, it is my favorite type of meat. However, this was chicken tenders, which as you probably know are strips of breast meat. I'm pretty much a strictly dark meat person. I'll tolerate white meat, if it's in something, like chicken salad, or a burrito, but I never cook with it at home. I'm not even sure how I ended up with these two packs, since no body in my house likes white meat much. Anyhow, however it happened, I would have to figure out what to cook. 

No trouble, I just went on to Japanese Cooking 101 and went to their "chicken section". This is what I do a lot of the time when I'm feeling stumped on a meal. The very first thing I saw was perfect, Chicken Tatsutaage. This is a lot like karaage(fried chicken), only it's made with potato starch instead of flour. Now, if you skipped right over to that karaage post and read it in between that last sentence and this one (because you're very thorough), you might notice that I used potato starch then too. Well, apparently I was mistaken, and I was actually making tatsutaage, go figure. You learn something new everyday. 

Now I knew what I was going to do, but a plate of tatsutaage does not a meal make, So I still needed something to go with it. I could have gone strictly Japanese, but another idea popped into my head. My sister and her family live out on Nantucket, and I go there for visits pretty regularly. One of my favorite things to do there is to get the mango curry at Siam To Go, a Thai restaurant located inside the ice skating rink. The curry is delicious, but what I really like about it is that you can get it with "crispy chicken", which goes great with the soupy, sweet and spicy curry. I knew that I had stumbled across the right meal when I checked the cupboards and found that I had all of the ingredients to make a yellow Thai curry with mango. 



I grew up eating Thai curry, thanks to my best friend's mother, and it's still one of my favorite foods. There are three basic types, green, red, and yellow, which you can buy in a paste form, or make from scratch. I like to use Thai Kitchen, because that's the brand I ate in childhood. Thai curry pastes are generally made with shrimp paste, chillies, onions or shallots, lemongrass, garlic, coriander, and galangal (a distant relative of ginger that is common in Thai and Lao cooking). The color of the curry depends on wether red or green chillies were used, yellow curry is red paste with turmeric added. 

Hang on, I didn't hear anything about curry powder in that description, you might be thinking. That's because curry is actually a word for dishes made with certain blends of spices, generally made in a sauce. There are hundreds of different types of curries from countries all over the world. Curry powder was invented in Britain to try and replicate the flavor of Indian curries. It's generally made with a combination of coriander, turmeric, cumin, fenugreek, and chili peppers. Sometimes it also has the leaf of the curry tree, but don't be confused, curry leaf isn't what makes it a curry. If you're really interested in curries, I suggest getting a good curry cookbook that gives you recipes for your own curry powers and pastes.

Japanese Curry ❤️

Japanese Curry ❤️

For this meal, I used this recipe for my curry base, though I left out the extra chillies (because I'm a wimp), and added broccoli, fresh basil, and roasted cashews. It was sometime around now that I found out that my sister and her boyfriend were coming to dinner. It was also at this point that I realized I was out of basmati rice. I had Japanese rice, but even if the chicken was a Japanese recipe, I am very strict about matching the appropriate rice with curry. I'm actually known for it. If you ever come into my house and find me sitting in the corner weeping over a bowl of curry it's because I've been forced to use basmati with a Japanese curry (or, you know, I made the curry too spicy). I was seconds away from declaring the whole venture ruined when I realized I had a bag of sticky rice! 

If you're not familiar, sticky rice is a wonderful rice that is very sticky when cooked and tastes a little sweet. It’s grown and eaten throughout Southeast Asia, but it's also popular in Japan where it's called mochigome. You might also see it called sweet rice, glutenous rice, or (god forbid) waxy rice. I grew up eating sticky rice, and prefer it when it is made the traditional way, that is to say, steamed in a basket. However, since we moved, I have misplaced said basket, so for the first time ever, I followed these instructions, and cooked it on the stove top. I'm not in love with the results. It came out pretty wet, which is not the consistency I like to see in my rice. Next time, I'm not going to bother unless I find my basket. However, the flavor of sticky rice is still to die for! It went perfectly with the soupy curry and crisp chicken. 

I love putting something sweet and fresh in my curries, which truth be told, can be a bit rich. The mango in this curry was perfect, complimenting the yellow curry and creamy coconut base. I especially love how the broccoli absorbs the sauce into the bushy tops, biting into the broccoli sends a torrent of curry over the tongue. The tatsutaage is marinated in soy sauce and mirin before being rolled in potato starch and fried. This gives it a delicious but subtle flavor, that actually accompanied the sweet curry beautifully. Topping this all off, literally, were cashews, which I roasted myself. Their salty, nuttiness and crunch were the icing on the curry cake. This Japanese Thai fusion was a total success!

Until next time, FU-SION-HA! (Dragon Ball Z reference)

If you enjoyed this post, you might like this one, about Japanese curry. Or perhaps this one, about a another type of Japanese curry.