}087{ -F02- Japanese Curry

Yay! You guys get a delightful curry recipe! It’s not mine though, I usually don’t follow directions real well. The simplest thing I can do, is tell you that I actually use Just One Cookbook’s recipe. You can follow it to your hearts content, and you will be eating basically what I am.

However, I measure very little and judge by my eyes. I also do not make my own roux, I use Kokumaro Curry’s Mild! I tried Medium, but it’s not really any spicier and it just changes the taste a little bit. You can pick up different types at your local Asian Grocery, or I grab this specifically from CandySan. Now on to the ingredients list:

1 lb boneless skinless chicken thighs (or beef, pork, seafood, tofu, or vegetables) – Honestly, I’ll cut up chicken breasts too. I will go for whatever I can get the most of for the cheapest amount. Chicken breast turns out my favorite, but thighs work too and beef isn’t bad. I also don’t stick to one pound. I just throw in as much chicken as I want for that batch

Salt & Freshly ground black pepper I have a pepper and salt mill, so this works fine for me, but if you don’t have it just use what you got. Make sure chicken is coated, and add to taste to the broth/roux.

2 carrots Since I don’t stick to specific measurements for meat, I just judge based on how much chicken I have and how much carrot I want. Do not use less than two – unless you’re halfing your batch, but that’s a different story!

2 onions I’ll judge this on how big the onions are. Sometimes I use two, sometimes I use one, sometimes I use four. Just try to visualize your quantities.

1-2 potatoes Again, I base this entirely on size and how much of everything else is in there.

½ Tbsp. ginger I use a tablespoon (as in not the actual measuring spoon) and guess half – as long as you don’t go crazy it will just up the heat a bit. (I also cheat and use powder)

2 cloves garlic Since so much of this is actual work to cut up and get ready and is an all day event… I usually just use the prechopped stuff. I just throw in a bunch. I love garlic, can’t go wrong.

1 QT (4 cups/1000ml) chicken broth (or water if you use store bought curry roux) Since I use a roux, and I usually add a bit extra for burn off.

1 apple (I used Fuji apple) I will use whatever I like from the store. I’ve used fuji and its good, but I’ve also used red delicious.

1 Tbsp. honey I just pour that bad boy in there.

Homemade Japanese curry roux or 1 box (7 oz, 200g) store bought Japanese curry roux I usually break this up and let it melt in the spoon by adding a bit of the hot water in at a time, then mixing it around!

1½ Tbsp. soy sauce I don’t actually like soy sauce, so it’s usually not in my house so I leave this out often!

1 Tbsp. ketchup I often leave this out too, we don’t eat a lot of ketchup.

Now to the instructions!

1. Rinse the chicken and pat dry with paper towel. Discard any extra fat and cut it into bite size pieces. Season well with salt and pepper.
2. Peel and cut the carrots and onions. If you don’t have one, get yourself set up with a Chop Wizard (or something similar!) as they’re a saving grace.
3. Cut the potatoes into 1.5 inch pieces (or use your fancy chop machine). You’re supposed to soak in water for 15 minutes, but I don’t think I’ve ever done this. Try both, see what makes your life easier.
4. Grate ginger and crush your garlic. Or cheat like me and add your powder and prechopped stuff from a bottle
5. Add a little bit of oil to your pot, and sauté your onions until they’re translucent. I usually do this over medium heat
6. Add in your garlic and ginger
7. Add in your delicious meat. Cook until color changes
8. Add your carrots and mix this bad boy up.
9. Add your water or chicken broth
10. Bring to a boil. Make sure to skim the fat and oil off the top.
11. Peel your apple, and grate it into your pot. I usually just chop apple up finely. It basically just disintegrates!
12. Add salt and honey. Simmer for 20 minutes uncovered.
13. Add potatoes. Cook for 15 minutes or until potatoes are soft. Turn off heat
14. Mix in either your home made roux, or the blocks 1-2 pieces at a time. Let them dissolve before adding the next blocks. If you’re using homemade roux, check the original recipe for steps 15&16.
15. Add soy sauce and ketchup, if you’re adding them. Simmer uncovered on low heat. Stir occasionally, and watch it begin to thicken!
16. Now you’re done! Serve it with sides and garnishes of your choosing. I like it with both plain rice (and sticky rice!) or mashed potatoes!

Check out my two vines of the process of making curry!

About 'Manda

A woman making her way in the world. Writing reviews, making life changes, sharing recipes, and just trying to get by.

December 29, 2014 @ 5:00 pm

#LifeStart, CandySan, recipe, video

Curry, food, japanese, Japanese curry, Kokumaro Curry, mashed potatoes, recipes, rice, roux