Monday, October 14, 2013

Japanese Chicken Curry


Japanese Curry Chicken

Another simple and delicious meal. My girls gave 2 thumbs up for this dish...hehehe!! 

I used store bought curry roux. There are 3 types, mild, hot(spicy) and very hot(spicy). I chose  the hot(spicy) , and it tastes just right , not too spicy.
I served this dish with soft boiled egg....yummm...

Here's the recipe from justonecookbook , which I made a slight changes.

Ingredients:
1 lb boneless chicken thigh
Japanese Curry Chicken
Salt
Freshly ground black pepper

2 carrots ( cut into rolling wedges )
2 onion  (cut into wedges)
1-2 potatoes ( cut into chunk bites)
1/2 tbsp ginger ( grated)
2 cloves garlic  ( grated or chopped)
1 litre water
1 apple ( peel and grated)
1 tbsp honey
2 tsp salt ( I omit this)
200 gm store bought Japanese curry roux ( I used 100 gm only)
1/12 tbsp soy sauce
1 tbsp ketchup

Method:
Rinse the chicken and pat dry with paper towel. Discard extra fat and cut it into bite size pieces.
Season the chicken with salt and black pepper.
Peel and cut the carrot in rolling wedges, and cut the onion in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Saute the onions in a large pot until they become translucent.
Add ginger and garlic.Cook till fragrant.
Add in chicken and cook until the chicken changes color.
Add carrot and mix.
Add water and bring to boil.
Peeled the apple and grated it into the curry.
Add in honey and simmer uncover for about 20 minutes.
Add in potatoes and cook for about 5 minutes, until the potatoes are tender.
Add in the curry roux and stir, let the roux dissolve.
Lastly add in soy sauce and tomato ketchup.
Serve with hot steamed rice.

Japanese Curry Chicken

I am submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies

2 comments:

Medeja said...

Curry with apples and vegetables sounds really yummy!

shaz said...

I find jap curry really comforting. Its slightly spicy and lots of gravy to spoon over a bowl of short grain rice. I love have some pickles on the side to counter the richness of the curry too. :)