Japanese chicken curry is different from Indian or Thai curries. The basic vegetables are onions, carrots, and potatoes, plus beef, pork or chicken. Don’t get scared by the brown stew. It’s delicious. In any event it’s worth to make the curry roux yourself.
Recipe for Japanese Chicken Curry
2 tbsp vegetable oil
2 medium onions; cut into large pieces
3 cloves garlic; peeled and minced
1 inch piece ginger; peeled and minced
450 g (1 lb) chicken thighs; cut into bite size pieces
salt and pepper
2 small sweet potatoes; peeled and cut into large pieces
2 large carrots; peeled and cut into large pieces
720 ml (3 cups) chicken stock
1 tbsp honey
splash of acid; either lemon juice or rice wine vinegar
3 tbsp butter
4 tbsp flour
1 tbsp curry powder
1 tbsp garam masala
1/2 tsp cayenne pepper
- Firstly season the chicken pieces with salt and pepper. Fry them in oil until they have changed color with intermittent stirring.
- Afterwards add the diced onion, garlic and ginger. Cook until the onion begins to soften.
- Add sweet potatoes and carrots then cover with chicken stock. Grate the apple into the pot and mix in the honey. Simmer for 20 minutes.
Meanwhile, make the Curry Roux.
- Therefore you melt the butter in a big pan and stir in the flour. Stir continuously until the roux changes color and looks like a copper penny. That takes about 20-30 minutes. Most important is not to burn the roux.
- Add the spices to the roux and cook for another minute, stirring continuously.
- Pour enough simmering chicken stock to the roux so that it becomes somewhat fluid. Add the mix into the simmering chicken pot. Stir the roux in. You can add more water if you like the curry thinner.
- To finish add salt and pepper and your splash of acid. Serve the Japanese Chicken Curry with rice. You can also eat it with a soft boiled egg on top.