DISCLAIMER: This is my first time making "japanese curry" and I have never even had it in a restaurant so you probably shouldn't listen to me! I just looked at a few recipes and came up with this, turned out great though :) I'm sure reddit will let me know everything I did wrong in excruciating detail!
This recipe makes 2-3 portions
Curry Roux First I made a curry roux that is used to thicken the curry. 4 tbsp flour 3 tbsp butter 2 tbsp garam masala 1 tsp coriander 1 tsp cayenne 1 tsp cumin 1 tsp black pepper Melt the butter then mix in everything else and fry on low heat for 10-15 minutes. You can save this in the fridge for a month or so. Great to thicken any curry!
Curry 2 large chicken thighs 2 carrots 2 potatoes 1 yellow onion 1/2 daikon radish 1 apple 2 garlic cloves 4-5 cm of ginger 1 liter chicken stock 1 tbsp honey 1 tbsp ketchup 1 tbsp soy sauce
Prepare the vegetables and potato by cutting it into medium sized pieces. Grate the garlic & ginger.
Also prepare the apple by grating it finely! It should almost disappear into the sauce.
Cut the chicken into large chunks, season with salt & pepper then brown it in a large pot over high heat for a few minutes. It doesn't have to be cooked through, then remove it from the pot.
Fry the onion in oil for a few minutes until translucent, then add in the carrot, daikon, garlic and ginger and fry for a minute or two. Also put the chicken back into the pot.
Pour in the chicken stock, the grated apple and the honey. Cook on medium for 20 minutes or so.
Now add the potato, about 3 tbsp of curry roux, ketchup and soy sauce. Cook for 15-20 minutes or until the potato is fork tender but not falling apart.
Now depending on how it tastes it might need a bit more curry roux and probably a bit more salt. Season it to taste with soy sauce, honey and ketchup. If you like it spicy you can add some hot sauce aswell.
Katsu Chicken: Cut a large chicken breast in half horizontally and pound it out to about 1 cm thickness. Salt & pepper it, first dip it in flour, then in 1 whisked egg and then panko bread. Make sure to really push the panko onto the chicken!
Fry it in 170c oil for a few minutes until browned and crispy. You only need 1-2 cm of oil.
Dry it on paper towels and salt it a little.
Garnish with spring onion and serve with rice, shichimi togarashi & the curry
Also don't use long grain rice like I did or out come the reddit pitchforks!
![image showing [Homemade] Chicken Katsu Curry](ff3656a3-a06b-5513-982e-f99b7ebe6c03.jpg)
eugamonster on October 5th, 2017 at 12:10 UTC »
ugh this is my comfort food
http_401 on October 5th, 2017 at 14:37 UTC »
Makes me think of CoCo's Curry. Of all the great foods I had while in Japan, I miss that 1 AM fast food curry most of all.
gourmetviking on October 5th, 2017 at 16:13 UTC »
RECIPE!
DISCLAIMER: This is my first time making "japanese curry" and I have never even had it in a restaurant so you probably shouldn't listen to me! I just looked at a few recipes and came up with this, turned out great though :) I'm sure reddit will let me know everything I did wrong in excruciating detail!
This recipe makes 2-3 portions
Curry Roux First I made a curry roux that is used to thicken the curry. 4 tbsp flour 3 tbsp butter 2 tbsp garam masala 1 tsp coriander 1 tsp cayenne 1 tsp cumin 1 tsp black pepper Melt the butter then mix in everything else and fry on low heat for 10-15 minutes. You can save this in the fridge for a month or so. Great to thicken any curry!
Curry 2 large chicken thighs 2 carrots 2 potatoes 1 yellow onion 1/2 daikon radish 1 apple 2 garlic cloves 4-5 cm of ginger 1 liter chicken stock 1 tbsp honey 1 tbsp ketchup 1 tbsp soy sauce
Prepare the vegetables and potato by cutting it into medium sized pieces. Grate the garlic & ginger.
Also prepare the apple by grating it finely! It should almost disappear into the sauce.
Cut the chicken into large chunks, season with salt & pepper then brown it in a large pot over high heat for a few minutes. It doesn't have to be cooked through, then remove it from the pot.
Fry the onion in oil for a few minutes until translucent, then add in the carrot, daikon, garlic and ginger and fry for a minute or two. Also put the chicken back into the pot.
Pour in the chicken stock, the grated apple and the honey. Cook on medium for 20 minutes or so.
Now add the potato, about 3 tbsp of curry roux, ketchup and soy sauce. Cook for 15-20 minutes or until the potato is fork tender but not falling apart.
Now depending on how it tastes it might need a bit more curry roux and probably a bit more salt. Season it to taste with soy sauce, honey and ketchup. If you like it spicy you can add some hot sauce aswell.
Katsu Chicken: Cut a large chicken breast in half horizontally and pound it out to about 1 cm thickness. Salt & pepper it, first dip it in flour, then in 1 whisked egg and then panko bread. Make sure to really push the panko onto the chicken!
Fry it in 170c oil for a few minutes until browned and crispy. You only need 1-2 cm of oil.
Dry it on paper towels and salt it a little.
Garnish with spring onion and serve with rice, shichimi togarashi & the curry
Also don't use long grain rice like I did or out come the reddit pitchforks!