Japanese Kare (Chicken Curry)

Hurry hurry come for Curry! used to be a annual fundraiser affair run by the Century House Montessori School in the British Virgin islands.

Originally from India, this food, Curry, has travelled and loved in many countries, even adopted in some countries (Britain for example) as their comfort food. A mix of many spices, both healthy and heady and with differences in the use of spices and cooking methods/ingredients to each group? of peoples. A dish also for any cook who have or had made their own adaptations to a hand-me down recipe or via the internet. 

It took me a few tries of different recipes off the internet before reaching this stage of being content to post this home tested recipe online, marking it off the long list of curries to try. One down many more to go.

Japanese Kare (Chicken Curry)

Japanese Curry

 

Ingredients:

Roux:

3 tablespoon butter

4 tablespoon plain (all purpose) flour

1 tablespoon curry powder (for meat if you are spoiled for choice, if not, just curry powder will do)

1 tablespoon garam masala (any type you can or cannot find)

Main:

500g chicken breast (chicken thigh, skinless, boneless, would be better)

1 red apple 

2 carrots

2 potatoes 

1 onion

Method:

  • First thing is to make the roux. This has to be the easiest roux I have made. Combine the curry powder & garam masala in a small bowl. 
  • Heat the butter in a saucepan. Add the flour to the melted butter.
  • Stir to cook till it turns golden. It will clump up – it is meant to!
  • Add the curry powder/garam masala to the flour roux when cook (stirring) till it reaches a brownish stage.
  • Turn off the heat and set the roux aside in a small bowl.
  • Peel and grate the apple. Discard the skin & core. Set aside the grated apple for later use.
  • Peel & dice the carrots & potatoes.
  • Dice the chicken breasts or chicken thighs into bite size or at least 1″ size or bigger. I like to season my meats a little before cooking, so I added about half (1/2) teaspoon of salt and about 1 teaspoon of cornflour/cornstarch or plain flour to coat the diced chicken.
  • Dice the onion.
  • Heat some oil in a big saucepan or pot. Fry the onion till it turns translucent.
  • Add the carrots & potatoes and fry for a few minutes, this will help to cook the carrots at a faster level.
  • Add the diced chicken & grated apple. Add more oil if the chicken sticks to the bottom or sides of the pan/pot.
  • Mix some water to the roux to turn it liquid, this will help prevent the roux from turning into a ball of dumpling. You want the curry roux to get into the curry.
  • Add water to the pot when the chicken turns white in colour. Add a little more water so it just covers the ingredients in the pot. 
  • Allow to boil, uncovered till the carrots & potatoes are cooked. 
  • Add salt to taste. If the curry is very liquid, we have added too much water. To correct this, dissolve some cornstarch (about 1 tablespoon) to some water and add to the curry. Allow to boil.
  • Served with white rice or udon with or without a tomato relish.

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