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Wednesday 27 March 2013

Simple Japanese Chicken Curry

Hi everyone, good day to you.

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.  

Largely adapted from Nami of Just One Cookbook

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

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)

42gm unsalted butter
4 tbsp plain flour
1 tbsp garam masala
1 tbsp curry powder
½ tsp chilli powder

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!