Japanese Chicken CurryPosted on Oct 23, 2011 | 26 comments
I’ve had this one saved up for you for some time. It’s another one of those recipes that I knew I had to make as soon as I saw it. This tempting Japanese Curry comes by way of Biren from the inspiring food blog Roti n Rice. Her recipes are always mouth-watering but this particular one sang a siren song that simply captured me. I couldn’t resist. As Biren points out, many don’t think curry when they think Japanese food. But it’s not all sushi and tempura in Japan, and curry is another delicious staple.
As opposed to Thai curries, which are often made with coconut milk, and Indian curries, which often contain cream, the Japanese curry relies on a roux to thicken it up. I love the slight sweetness that comes from the addition of apple juice, and the deep curry flavor that results from making a roux with spices and Worcestershire sauce. As someone who puts some sort of curry on the table at least once a week this was just what I needed to switch things up. Make this, you won’t be sorry.
- 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.