Japanese Chicken CurryPosted on Oct 23, 2011 | 26 comments
Japanese Chicken Curry
This flavorful curry is easy enough for a weeknight and will please everyone in the family. Serve over rice or noodles.
Author: Adapted from Roti n Rice
Recipe Type: Entree
Yield: 4 Servings
- 2 tablespoons canola oil
- 2 medium sized onions, chopped
- 1 pound skinless, boneless chicken breast or thighs, cut into bite-sized pieces
- 2 carrots, sliced
- 1½ cups apple juice
- ¾ cup water
- 5-6 medium sized potatoes, cut into bite size pieces
- 3 tablespoons butter
- 3 tablespoons flour (substitute rice flour for gluten free)
- 2 tablespoons curry powder
- 1 tablespoons garam masala
- ½ teaspoon cayenne pepper
- 1 tablespoon ketchup
- 1 tablespoons Worcestershire sauce
- 1 cup frozen green peas
- Salt and pepper
- Heat the canola oil in a pot over medium heat and brown the onions, about 5 minutes. Add the chicken and allow to brown for another few minutes, stirring often. Add the carrots and stir. Pour in the apple juice and water and allow to come to a boil. Lower the heat and allow to simmer for 5 minutes, skimming off fat as it appears. Add the potatoes and continue to simmer for another 20 minutes, or until tender.
- Meanwhile, prepare the roux. Melt the butter in a small saucepan over medium heat. Add the flour and stir until smooth. Stir in the curry powder, garam masala, and cayenne pepper. Add the ketchup and Worcestershire sauce and continue to stir until well incorporated. Remove and set aside.
- When the meat and vegetables are ready, create a slurry by ladling 2 cups of hot liquid into the roux and mixing until smooth. Pour the mixture back into the pot and stir until thickened. Add the green peas and allow to cook through. Season with salt and pepper and serve.
Gluten free (substitute rice flour) Tofu would probably be excellent for a vegan/vegetarian version