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| My homemade version of Japanese Chicken Curry |
Hello Socialites!
One of my favorite dishes to make is Japanese curry. It is so hearty and comforting. Japanese curry is different from Thai, Indian, or Malaysian curries since coconut milk is not involve in this recipe but only curry roux. This dish is so delicious and perfect for fall and winter season.
Feel free to add any kind of vegetables you prefer or substitute or subtract the vegetables and proteins to your liking.
Enjoy!
Ingredients:
- I lb boneless skinless chicken thighs (beef, pork, shrimp, tofu if you prefer) cut into pieces and seasoned with salt and pepper.
- 1 carrot chopped or sliced (I like baby carrots)
- 1/2 of a whole onion chopped (use the whole onion if you prefer but I prefer just a small amount)
- 1 cup of shittake and other mushrooms chopped or juilenne
- 1-2 potatoes peeled and cut into medium pieces
- Greens such as chopped bok choy, green beans, leeks...
- I chopped up sweet orange and red bell peppers for this dish.
- Julienne bamboo (comes in a can)
- 1/2 tbsp grated ginger
- 2 garlic finely crush or minced
- 1 tbsp soy sauce
- 1 quart chicken broth or water
- Curry Roux mixture (see Curry Roux instructions below)
Instructions:
Heat large pot in 2 tbsp of oil in medium heat. Add onions until they are sauteed.
Add ginger and garlic. Stir.
Add in chicken and cook it for at least 3 minutes, just enough where the chicken starts to color and cook but not all the way.
Add in the carrots and potatoes and stir for at least 2 minutes. Then add the mushrooms and other vegetables you're using.
Add in the chicken broth or water. Bring pot to boil (around 10-15 minutes)
Uncover pot and let it simmer now on low heat.
Slowly add in batches of curry roux with a mix of the cooking liquid in the pot and stir until it thickens. Add 1 tbsp soy sauce and stir.
Add in the tofu and shrimp and gentle stir in. Let it cook in the pot for two minutes.
Serve with Japanese sticky rice.
Curry Roux Ingredients and Instructions:
- 4 tbsp. unsalted butter
- 5 tbsp. all purpose flour
- 1-2 tbsp. curry powder
- 1-2 tabsp. garam masala
- 1 tbsp or more cayenne pepper or Japanese Ichimi Togarashi ground peppers. Add more for heat.
- In this photo I added a tablespoon of red curry for extra spice. It's not necessary just an option.
Melt the butter in a medium low heat pan.
After the butter has melted, add in the flour and stir. Consistently keep stirring or else it will burn.
Stir for at least 10 -15 minutes and add in the curry powder, garam masala, and cayenne pepper. I don't have cayenne pepper so I use any kind of grounded up red pepper flakes such as Japanese Ichimi Togarashi. Stir for another 30 seconds and remove from heat and set aside.
Cheers!
