Do you like Japanese Curry? I loves Japanese Curry and usually I cooked it at home using the convenient and instant Japanese Curry Roux. I only like to buy that "brand" and it is not always that I can get this brand at the supermarket shelves. And other brands/packs only cook for 1 serving.
I read with ecstatic when Nami of Just One Cookbook posted her Simple Chicken Curry recently and even had a post on how to make curry roux from scratch !
Since the homemade curry roux is so easy to make, I have wasted no time to make this immediately.
Today my lunch is Simple Japanese Chicken Curry.
JAPANESE CHICKEN
CURRY
Largely adapted
from Nami of Just One Cookbook
Ingredients:
500g
boneless skinless chicken breast
Salt to
taste
Freshly
ground black pepper
2 carrots
2 onions
1-2
potatoes
½ tbsp
ginger
2 cloves
garlic
4
cups/1000ml chicken broth
1 apple
(I used Fuji
apple)
1 tbsp
honey (I didn’t add this)
2 tsp
salt
1 recipe
of Homemade Japanese Curry Roux * (please see below for recipe; make this
ahead first)
½ tbsp
soy sauce
1 tbsp
Ketchup
Method:
Rinse the
chicken and pat dry with paper towel. Discard the extra fat and cut it into
bite size pieces. Season the chicken with salt and pepper.
Peel and cut
the onions, carrots and potatoes
Grate the
ginger and crush the garlic.
Heat the
oil in a large pot over medium heat and sauté the onions until they become
translucent. Add the ginger and garlic
and give it a thorough stir.
Add the
chicken and cook until the chicken changes color.
Add the
carrot and mix.
Add the
chicken broth (or water).
Bring the
stock to boil and skim out the scrum and fat from the surface of the stock.
Peel the
apple and coarsely grate the apple into the pot.
Add the
honey (if you are adding this but I opt this out) and salt and simmer uncovered
for 20 minutes, stirring occasionally.
Add the
potatoes and cook for 15 minutes, or until the potatoes are tender.
When the
potatoes are ready, add a ladleful or two of cooking stock and mix into the homemade
curry paste. Add more cooking liquid if
necessary and mix well until it’s smooth.
Add the
roux paste back into the stock in the large pot and stir to combine.
Add soy
sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until
the curry becomes thick.
Serve the curry with Japanese rice on the side
and garnish with soft boiled egg.
Homemade Curry Roux
(Please go over to Nami's blog for tutorial pictures)
Ingredients
42gm
unsalted butter
4 tbsp
plain flour
1 tbsp
garam masala
1 tbsp
curry powder
½ tsp
chilli powder
Method:
In a
small saucepan, melt the butter over medium low heat.
When the
butter is completely melted, add the flour.
Stir to
combine the butter and flour. Soon the butter and flour fuse and swell. (Do not
stop stirring because the roux will easily burn)
After
20-30 minutes, the roux will turn to light brown color. Add the curry powder, garam
masala and chilli powder.
Cook and
stir for 30 seconds and remove from the heat.
(If you
are not using this immediately, store the roux in an air tight container and
keep in the fridge for 1 month, and 3 months in freezer.)
Do I like this curry? Of course and it taste awesome and delicious; almost perfect taste like the store bought instant curry roux.
Thank you NAMI for this wonderful delicious curry!
