Japanese Curry
Directions
- 1Debone 5 chicken thighs.
- 2Peel and chop potatoes, carrots, onion, and turnip.
- 3Slice the shiitake and chop the white part of the scallions.
- 4Preheat a large frying pan, add oil, and sear the chicken thighs on both sides.
- 5Remove the chicken and add the vegetables. Fry for 5 minutes.
- 6Chop the chicken thighs into bite-size pieces.
- 7Add the mushrooms and scallions and fry for another 2 minutes.
- 8Add 1.2 liters of chicken broth. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
- 9Add 220 grams of Japanese instant curry pills.
- 10Add half of a grated apple, ketchup, Worcestershire sauce, and soy sauce.
- 11Add the chicken thighs and the juice from the chicken.
- 12Simmer for 15 minutes.
- 13Serve the Japanese curry with rice and garnish with beni shoga, wasabi, and shichimi togarashi.
- 14Chop beef meat for stewing into medium cubes and remove the big fat pieces. Salt and pepper the meat.
- 15Preheat a big casserole, add oil, and sear the beef in two batches.
- 16Add 1.5 liters of water, kombu seaweed, shiitake, and bay leaves. Remove the foam on top of the water.
- 17Put the fire on medium, and let the kombu infuse for a while, then remove it.
- 18Cover and simmer for 40 minutes on medium heat.
- 19Add the vegetables, mix, cover and let it sit for 20 more minutes. Total cooking time is one hour.
- 20Melt butter in a frying pan, add wheat flour, and cook until golden.
- 21Add curry powder, mix, and toast for around 3-4 minutes.
- 22Mix the curry paste with a few spoons of broth and add to the casserole.
- 23Season with a grated apple, ketchup, Worcestershire sauce, and soy sauce. Taste and correct salt if needed.
- 24Serve with rice and garnish with scallions, shichimi togarashi, wasabi and beni shoga.
Ingredients
- 5 Chicken thighs
- 2 Potatoes
- 6 Mushrooms
- 3 Carrots
- 1 Onion
- 1 Turnip
- 5 Chinese scallions
- Oil
- Golden Curry Japanese curry mix in block
- 0.5 Apple
- Ketchup
- Worcestershire sauce
- Soy sauce
- Shichimi Togarashi
- Beni shoga
- Wasabi
- 1 kg Beef meat for stewing
- 15 g Kombu seaweed
- 5 Dried shiitake
- 3 Bay leaves
- 75 g Butter
- 75 g Wheat flour
- 50 g Curry powder
- 1.5 l Water
Equipment
Chopping boardKnifeLarge saucepanLarge casseroleSpatulaGrater
Tips
- Chicken thighs are more juicy and give more flavor.
- The most important thing is to mix the curry with the rice, that is where it shines.
Related recipes
One Pan Yellow Chicken and Rice
Indian · Dinner
Paneer Butter Masala
Indian · Dinner
Pepper Rasam
Indian · Dinner
Mom's Butter Chicken
Indian · Dinner
Sweet Corn Rice Bowl with Paneer
Indian · Dinner
Coconut Dhal
Indian · Dinner35m
Deghi Arvi Gosht
Indian · Dinner
Namkeen Gosht
Indian · Dinner
Farrukhabad Naan Kaliya
Indian · Dinner
Rohigya Kurra Ghuso Sahlon
Indian · Dinner
Nouilles sautées au poulet & cacahuète
Indian · Dinner
Soya Tikka Masala
Indian · Dinner