Recipes - Japanese

Japanese Chicken Curry from Scratch
Japanese-Chicken-Curry-From-Scratch


Not to be confused with Indian curry, the Japanese curry is thicker and milder in flavour. Although most Japanese make their curry from pre-made curry roux, making it from scratch allows you to expand the array of flavours by adding ketchup, apricot jam, cocoa powder, apples or Worcestershire sauce. This versatile recipe also goes well with any meat and vegetables of your liking and best served with rice, udon, or bread.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-FrySimmer
Cuisine: Japanese









Ingredients:

300g chicken breast (cut into cubes)
2 onions (slice)
½ carrot (cut into bite-sized pieces)
2 potatoes (cut into bite-sized pieces)
1 tomato (cut into bite-sized pieces)
½ cup green peas
1 tsp garlic (grated)
1 tsp ginger (grated)
1 tbsp cooking oil
700ml water
1 soup stock cube
3 tbsp butter
3 tbsp wheat flour or corn starch
2 tbsp S&B Oriental Curry Powder
2 tsp sugar
¼ tsp salt
5 hard-boiled eggs (halved)
Additional salt, pepper, or S&B Curry Powder (optional)
Fukujinzuke (pickled radish, to serve)




Steps:
  1. Season chicken with salt, pepper and S&B Curry powder.
  2. Heat oil in a saucepan and add the grated garlic, the grated ginger and the onion stir-fry until lightly browned.
  3. Add chicken and other vegetables into the saucepan except for tomatoes. Stir-fry for a couple of minutes, then add the green peas, tomatoes, water, soup stock cube and simmer until vegetables are tender.
  4. To make the curry roux: Melt butter in a frying pan and pan-fry the wheat flour or corn starch over medium heat, making sure that it does not burn. Add curry powder and mix well.
  5. Now, gradually combine the curry roux (step 4) into the saucepan (step 3). Add sugar and simmer. Remember to keep stirring to avoid curry from sticking to the bottom of the saucepan. Add more salt and pepper to taste (optional).
  6. To serve, fill half of each individual plate with rice and scoop curry to fill the other half. Serve with hard-boiled eggs and fukijinzuke (radish pickle).

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Japanese Chicken Curry from Scratch

Japanese Chicken Curry from Scratch

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Not to be confused with Indian curry, the Japanese curry is thicker and milder in flavour. Although most Japanese make their curry from pre-made curry roux, making it from scratch allows you to expand the array of flavours by adding ketchup, apricot jam, cocoa powder, apples or Worcestershire sauce. This versatile recipe also goes well with any meat and vegetables of your liking and best served with rice, udon, or bread.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-FrySimmer
Cuisine: Japanese
Ingredients

300g chicken breast (cut into cubes)
2 onions (slice)
½ carrot (cut into bite-sized pieces)
2 potatoes (cut into bite-sized pieces)
1 tomato (cut into bite-sized pieces)
½ cup green peas
1 tsp garlic (grated)
1 tsp ginger (grated)
1 tbsp cooking oil
700ml water
1 soup stock cube
3 tbsp butter
3 tbsp wheat flour or corn starch
2 tbsp S&B Oriental Curry Powder
2 tsp sugar
¼ tsp salt
5 hard-boiled eggs (halved)
Additional salt, pepper, or S&B Curry Powder (optional)
Fukujinzuke (pickled radish, to serve)

Instructions
  1. Season chicken with salt, pepper and S&B Curry powder.
  2. Heat oil in a saucepan and add the grated garlic, the grated ginger and the onion stir-fry until lightly browned.
  3. Add chicken and other vegetables into the saucepan except for tomatoes. Stir-fry for a couple of minutes, then add the green peas, tomatoes, water, soup stock cube and simmer until vegetables are tender.
  4. To make the curry roux: Melt butter in a frying pan and pan-fry the wheat flour or corn starch over medium heat, making sure that it does not burn. Add curry powder and mix well.
  5. Now, gradually combine the curry roux (step 4) into the saucepan (step 3). Add sugar and simmer. Remember to keep stirring to avoid curry from sticking to the bottom of the saucepan. Add more salt and pepper to taste (optional).
  6. To serve, fill half of each individual plate with rice and scoop curry to fill the other half. Serve with hard-boiled eggs and fukijinzuke (radish pickle).

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