Link to Japanese Curry Video - https://youtu.be/vCXxQOjXI9Y
Japanese Chicken Curry Ingredients for 4 people 300g chicken thighs 1 tsp curry powder salt and black pepper 3 medium sized potatoes 1/2 carrot 1 onion For Curry Roux 1 onion 2 cloves of garlic 1 knob of ginger 3 1/2 Tbsp flour 1 Tbsp curry powder 550 ml chicken stock ½ an apple thinly sliced 1 bay leaf 80 ml oil salt and pepper Served with rice and pickled ginger (optional) Preparation 1. Marinade chicken with salt, black pepper and 1 tsp curry powder 2. Cut potatoes, carrot and one of the onions into bite sized pieces. Soak potatoes in water for 20 minutes. Making curry roux. 1. Finely chop onion, ginger and garlic 2. Heat 60ml oil in heavy saucepan, fry onion, garlic and ginger for around 7 minutes over medium heat or until Well browned 3. Add 3 1/2 Tbsp flour and cook out until brown, add 1/2 Tbsp curry powder and stir for 1 minute, then add stock and stir constantly. Bring to the boil and skim the fat sitting on top. 4. Transfer to a heavy based pot or casserole dish. Add apple slices and bay leaf. Allow to thicken, then simmer for 10 minutes on low heat. Remove bay leaf. 5. In another frypan, add 2 Tbsp oil and fry chicken, then add to the roux. 6. Drain potatoes. Add 2 Tbsp oil to the same pan, fry potatoes until translucent, add carrots and onion, fry for a further 3 minutes, add to the roux and simmer for 25 minutes or until vegetables have softened. 7. Add salt, pepper and finally add the remaining 1/2 Tbsp curry powder. 8. Serve with rice and pickled ginger. You can make Pork Curry instead chicken. Also “Katsu Curry” is pork cutlet with curry roux served with rice is extremely popular in Japan.
Written by Kumiko