Japanese Chicken Curry
My son's sudden cravings for Japanese Chicken Curry can be strong and intense desire that can't be ignored. Being a normal typical kid eating routine meals had this sudden significant shift in culinary presences!There's something undeniably magnetic about Japanese Chicken Curry - a dish that transcends cultural lines and culinary exceptions with remarkable ease as well as a nourishing dish that warms the soul.
This sudden craving for Japanese cuisine has made me go crazy. Ever-since my son being exposed to content featuring Japanese such as anime or food documentaries his curiosity to explore the flavour of the fifth taste of "UMAMI"which provides a savoury and deep flavour of soy sauce , miso and seaweeds. At first glance , it seems simple: tender pieces of chicken simmered in a velvety curry sauce, ladled over a bed of warm fluffy rice but behind it's humble appearance lies a powerful story of adaptation, comfort and universal appeal.
Unlike its Indian or Southeast Asian counterparts, Japanese curry is mild, subtly sweet and deeply comforting.This milder profile has made it accessible to be global audience including those who may be unfamiliar with or intimidated by- spicer curries. The thick stew like consistency and gentle layers flavours specks more to home-style cooking than exotic spice trails which is precisely what gives it its charm. Beyond taste and convenience Japanese Chicken Curry holds emotional weight becoming the gateway into Japanese home cooking offering the taste of everyday life in Japan.
A key reason for it's widespread popularity its adaptability as these Japanese curry comes in convenient ready-to-use roux blocks, making it incredibly easy for home cooks anywhere in the world to recreate the experience.
For the Roux:
2tbsp butter
2tbsp all purpose flour
1tbsp curry powder
1tsp garam masala or Japanese Curry powder if available
1/2tsp paprika powder
1tbsp ketchup
1tsp Worcestershire sauce
a pinch of chili powder
Preparation For The Roux:
In a small saucepan melt the butter over low heat. Add the flour and stir constantly until turns golden brown and smells nutty for about 8-10 minutes. Stir in the curry powder, garam masala, paprika and chilli powder and allow the mixture to cook for another 1-2 minutes. Remove from flame and stir in the ketchup as well as the Worcestershire sauce.
For the curry:
500 g boneless chicken thighs cut into chunks
2 medium onions thinly sliced
2 carrots peeled and chopped into thick coins
2 medium potatoes peeled and chopped into chunks
2 garlic cloves crushed
a small size ginger minced
3 cup chicken stock
1tbsp soy sauce sauce
1tbsp ketchup
salt and pepper to taste
Preparation Methods;
Heat oil in a wok and add the onions and cook until caramelised for 10 minutes. Add the garlic and ginger -sauté til fragrant. Add the chicken season with salt and pepper and sear until the surface is lightly browned. Add in the carrots and potatoes. Pour the stock and bring to a boil. Simmer until the vegetable and chicken are cooked through. Add in the soy sauce and ketchup. Finally add the curry roux and allow curry to thicken.
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