Japanese Chicken Curry with Rice
Japanese curry is sweet and mildly spicy, full of flavour and just the right intensity. Of course you can make curry from scratch, but Japanese curry is usually made with a pre-prepared rue that is widely available to buy in UK. In Japan, every household has their own little secret ingredients they add to make it extra special. In my mother’s case it was always dark chocolate. The taste experience definitely takes a leap, giving it deep aroma and long lasting satisfaction. The curry paste I used for this recipe has coriander, turmeric, black pepper, cumin, cardamom, cloves, cinnamon and chilli, so all the usual spicy suspects are already there. It will keep you warm for the rest of the day.
● 1 Medium Sized Onion
● 1 Large Carrot
● 120g Potatoes
● 150g Chicken Fillets
● 1 Tablespoon Vegetable Oil
● 800ml Water
● 100g Yutaka Japanese-Style Curry Rue
● 25g Dark Chocolate
● Steamed or Boiled White Rice
● Half Boiled Eggs
❶ Chop the onions, carrot, potatoes and chicken into small pieces.
❷ Add a little oil to the pan. Add in the onions, carrot and potatoes, then heat on a low to medium setting until lightly browned. Keep stirring while adding 800ml of cold water and bring to a boil.
❸ Turn the heat down to medium and simmer for 7 minutes, before letting the sauce cool down for a few minutes. Add the curry rue into the sauce, stirring until fully dissolved. Simmer on a low heat and stir until the sauce thickens. Next, add in the dark chocolate and stir until fully dissolved. Finally serve with rice and slices of half boiled egg.