Ana's Passion - Japanese Chicken Curry

DESCRIPTION

In this chicken curry recipe, I used this Japanese Golden Curry mix in cubes. It has this strong curry taste that you’ll surely love.
I had to add a little bit of a twist by putting in tomato sauce. I just love how it turned out. Go ahead and give it a try!
This particular brand of Japanese Golden Curry Mix can be purchased in Asian stores here in Italy. In the Philippines, you can readily avail them online or in some grocery stores.

INGREDIENTS

2lbs (900g) bone-in chicken thigh (Japanese use boneless chicken breast or thigh)
2 cloves garlic
2-4 (350-500g) large brown onions
2 inches ginger
2 bay leaves
2-3 (300g) carrots
2-3 (330g) potatoes
2 tablespoons soy sauce
2 tablespoon ketchup
1200g of water
1 pack of Japanese golden curry (8 cubes)
salt and pepper to taste

PREPARATION

Step 1
In a large saucepan over medium flame, heat the oil. Pour the chicken and cook until lightly it’s brown on each side for about 5-8 minutes, then set aside.

Step 2
Using the same pan saute the garlic until the aroma is released. Add in the onion and ginger, saute until the onion is translucent.

Step 3
Put the chicken back into the pan. Stir a little bit and add in the carrots and potatoes. Add pepper and salt to taste and stir well.

Step 4
Pour in water, add bay leaves, soy sauce, and ketchup, and bring to a boil. You may also add a little bit of curry powder.

Step 5
Once boiled, reduce heat, then cover with a lid and simmer until the meat and vegetables are tender for about 15-20 minutes.

Step 6
Kill the fire, break the curry roux into pieces before adding it to the sauce. You may use all the cubes or you may lessen depending on your taste.

Step 7
Cover the pan and let the roux soften for 2-3 minutes before mixing it. After a few minutes, uncover it and keep on stirring until the roux is completely melted.

Step 8
Turn on the fire again and continue cooking, uncovered, over low heat until the curry becomes thick for 5-10 minutes. Stir constantly to avoid sticking on the pan but be careful not to melt the potatoes. If for you the sauce is too thick you can add water.

Step 9
Now it’s ready! Serve this Japanese curry with rice on the side.
Itadakimasu! Buon appetito!

TIPS AND TRICKS
For sweet version you may add grated apple, apricot jam, honey and mirin.

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