Curry Chicken

Featured image by Nami

Introduction

        Curry chicken was the first dish I learned when I came to the U.S. There are many different versions of curry chicken, but mine is delicious and easy to make. This recipe is my specialty, which I cook hundreds of times. I have used it to serve my host families, friends, and teachers. All of them love it! So, I want to introduce this recipe and make it more sustainable.

         I don’t think that my recipe is very sustainable. Even though it doesn’t contain beef or lamb, which are considered unsustainable meat because of factory farmed. However, the meat chickens on the farm are usually slaughtered at just 45-60 days old(“Chicken + The Egg.”). We have no idea that what did the farmers feed those chickens to make them grow so fast. What we can only see is the processed skinless chicken breast, which is nicely lying on the counter. Chickens as factory farmed animals create carbon emission. According to GLEAM’s report, the “broiler” as known as the meat chicken produces 343.3 million tonnes CO2 per year. Thus, even chicken is not as sustainable as people think. Also, the imported Japanese curry block in the recipe requires process and transportation, which produce a lot of carbon emission. However, this is the most essential part of this recipe, which we can’t take it out. Moreover, cornstarch is usually made by GMO corn(group). Cornstarch doesn’t have nutritional value, but it can make the meat tender.

 

  Thus, in order to make the dish more sustainable, I decide to reduce the chicken breast in half, and I will put a whole onion and one more potato to replace the chicken. Onion contains vitamins, such as vitamin A, Vitamin C, and Vitamin B6. Also, more potato can make the juice of the curry chicken thicker. For the Japanese curry block, I can only put half of it. Thus, the curry chicken can still have the same flavor, but it’s a lighter version. Even though curry chicken is very delicious, it doesn’t contain vegetables, which is necessary for our daily life. I will mix some raw lettuce at the end to make it more healthy. Some people don’t like salad, but the sauce of the curry chicken can help soften the taste of lettuce.

       All of the ingredients can be obtained in the local store. Right now, you can buy international goods in the American local, which is very convenient. Thus, I can buy the Japanese curry block in the local store instead of ordering it online. Usually, one box of chicken breast is 10 dollars. I will only use half of one chicken breast, which is 1.6 dollars. The Onions-red label organic is 1.31 per pound, which costs about 1 dollar per onion. Two potatoes weight 0.6 lb, which cost 0.534 dollars. One bottle of oil has 710 ml, which is about 48 tablespoon. It costs 0.09 dollar for the oil. A box Japanese curry block costs 4.19. ¼ curry block costs 1.04 dollar. Half of a lettuce costs 0.64. So, the total price for this dish is 4.904 dollars. I realize that the most sustainable diet is eating more fresh local organic vegetables and fruits. Meat produces more carbon emission than vegetables and fruits. So, eating less meat and more vegetables is not only good for our health but also good for our environment.

Original Recipe

  • 2 tablespoon of oil
  • 1 piece of Chicken breast
  • Half of an onion
  • One potato
  • One Japanese curry block
  • Cornstarch
  • Coconut milk

Revised Recipe

  • 1 ½ tablespoon of oil
  • Half of a chicken breast
  • One onion
  • Two potato
  • Half of a Japanese curry block
  • Half of a lettuce

Work Cited

 

     “Chicken + The Egg.” Sustainable Table,

              sustainabletable.org.au/all-things-ethical-eating/chicken-the-egg/.

     Group, Edward. “Top 20 GMO Foods and Ingredients to Avoid.” Dr. Group’s Healthy

               Living Articles, Global Healing Center, Inc, 24 July 2013,

               www.globalhealingcenter.com/natural-health/top-20-gmo-foods-and-   

               ingredients-to-   avoid/.

       MacLeod, M., Gerber, P., Mottet, A., Tempio, G., Falcucci, A., Opio, C., Vellinga, T.,

                Henderson, B. & Steinfeld, H. 2013. Greenhouse gas emissions from pig and

                chicken supply chains – A global life cycle assessment. Food and Agriculture

                Organization of the United Nations (FAO), Rome,   

                http://www.fao.org/docrep/018/i3460e/i3460e.pdf

        “Onion Nutrition Facts.” All About Onions, www.onions-usa.org/all-about-

                onions/nutritional-facts-vegetables.