Japanese Curry
by Editorial Staff
Japanese curry is small pieces of vegetables and meat stewed in a thick spicy sauce. A simple and homely, cozy dish. There are many options for making curries, but I want to share with you one of the easiest and most delicious recipes – Japanese Chicken Curry.
Ingredients
- Cook: 40 mins
- Chicken – 500 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Potatoes – 2-3 pcs.
- Curry paste – 1-2 tablespoons
- Vegetable oil – for frying
- Water – 600-800 ml or ready-made chicken broth 350-600 ml
- Salt to taste
- Ground black pepper – to taste
- Ground ginger – 1 tablespoon
- Curry seasoning not spicy – 1 tablespoon
- Rice – 300 g
Additionally:
- Honey – 1 tablespoon
- Sugar – 1-2 pinches
- Apple – 0.5 pcs. (grated)
- Ketchup – 1-2 tablespoons
- Tomato paste to taste
- Soy sauce to taste
- Ginger root – to taste
- Garlic to taste
Directions
- Prepare the required ingredients.
- Curry is used to add a rich flavor to the sauce. You can use ready-made curry paste or make a mixture of ground ginger, curry, black or red pepper, and salt. I use a mixture of dry seasonings and prepared pasta.
- Any meat can be used, but chicken thighs are preferred for chicken curries. This meat is believed to be brighter and more juicy than fillets and other parts of chicken.
- Also, if desired, you can additionally add soy sauce (1-2 tablespoons instead of salt), a small amount of honey or a pinch of sugar, half a grated apple, ketchup or tomato paste, fresh ginger and garlic.
- Prepare the meat: remove the skin and fat from the chicken thighs, separate the meat from the bones and cut into small pieces.
- Place bones and meat in a saucepan and cover with cold water. Bring water to a boil and simmer for 7-10 minutes over low heat. This technique allows you to quickly get light, natural and fresh chicken stock, which is necessary for cooking.
- If you already have a ready-made broth, you can use it and skip this step.
- Cut carrots and potatoes into small pieces, onions into half rings.
- Heat a small amount of vegetable oil. Add onions, carrots and potatoes.
- While stirring, fry the vegetables over medium heat until tender.
- If using fresh ginger and garlic, chop finely and sauté them along with the vegetables.
- In the meantime, prepare the seasonings. Mix 1 tablespoon. curry, 1 tablespoon ground ginger, 1 teaspoon. salt and ground black or red pepper to taste. I also add 1-2 tablespoon. ready-made curry paste, but you can use only one of the proposed options.
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- Add a small amount of hot stock to the seasoning mixture and mix thoroughly.
- When the onions, carrots, and potatoes are done, add the chicken pieces.
- Add broth and spice mixture and bring to a boil. The amount of broth can be varied. I like it when there is a lot of sauce, and I add all the resulting broth, but you can limit yourself to 1-2 glasses (300-600 ml) of broth.
- Reduce heat to low, cover pan and cook for another 20 minutes. Sometimes it may take a little longer for the sauce to boil down and thicken. Look into the pan periodically, stir, taste and watch the consistency of the sauce. At this stage, if desired, you can add one or more additional ingredients from the list.
- The curry is almost done. The side dish can be cooked in the remaining few minutes. I do not deviate from tradition and cook rice. The method was spied on by Jamie Oliver – pour one glass of rice with two glasses of boiling water. Bring water to a boil, reduce heat and simmer, covered for 12-15 minutes. Then turn off the heat and let the rice steep for a few more minutes without opening the lids.
- The Japanese curry is ready.
- Serve hot curry, lightly garnished with rice and fresh or pickled vegetables.
Bon Appetit!
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