Japanese Chicken Curry

Fri, 31 July 2020

Japanese Chicken Curry

ingredients:

450g chicken, cut into cubes

Vegetable oil, for frying

1 onion, peeled & roughly chopped

2 carrots, peeled & roughly chopped

1 potato, peeled & roughly chopped

300ml water

Freshly steamed rice, to serve

Handful of freshly chopped coriander, to serve

For the curry roux

2 tablespoons butter 

2 tablespoons pure apple juice 

1 tablespoon vegetable oil 

2 teaspoons garam masala 

4 teaspoons curry powder 

2 teaspoons soy sauce 

2 teaspoons Worcestershire sauce 

2 teaspoons tomato ketchup 

¼ teaspoon cayenne pepper (optional, to add spice) 

3 tablespoons plain flour

method:

1. To make the curry roux, melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices. 
2. Add the flour and mix well to make the curry roux. Take off the heat and set aside. 
3. Heat the vegetable oil in a medium-sized saucepan over a medium heat. 
4. Add the onion and fry for a few minutes until tender then add the chicken pieces and continue to fry. Toss in the carrots and potato pieces and mix well together. 
5. Add the curry roux and 300ml of water, use a whisk to remove lumps. Mix all ingredients well together and continue to simmer on a low heat for 20 to 30 minutes.  
6. Serve with freshly steamed rice and garnish with coriander.