HOW TO MAKE ★CHICKEN CURRY RICE★ HOMEMADE CURRY ROUX (EP211)
Today we are making a chicken curry from homemade curry roux.
In the last video, we made a homemade curry roux, and we are making chicken curry from it.
This homemade curry roux is the base of Japanese curry.
You can make beef curry or chicken curry or even poke from this.
And you can customize by adding seasonings of your choice.
Making Delicious stock is the key.
First, we are making chicken stock with leftover ingredients from the homemade curry roux.
I hope you keep the cooked onions garlic and ginger.
If you are not, just skip this process.
I am using rich chicken stock, but you can use any chicken stock you can access.
Even the chicken soup paste or chicken stock cube and water works fine.
What we are doing here is making delicious stock to make your chicken curry tastes to the next level.
How to build the taste of Japanese Curry.
I am adding Worcestershire sauce and soy sauce and ketchup and sugar.
You might think that seasonings are too much, but this is a very classic combination, since the recipe was invented in Japan.
It’s a very old-fashioned but authentic Japanese curry rice.
Maybe you are a surprising at the amount of sugar which is not considered as one of the seasonings of curry.
But in Japan, sugar is often used to building the taste.
The Umami, salt, sugar and other sesonings combine together, and it creates the complex taste that Japanese people like.
How to serve
Today I serve with my brown rice which has been freeze for this kind of occasion.
But you can definitely sub with white rice or multi grain rice you can refer to my perfect rice video how to cook it.
We serve curry rice with short grain rice so it’s not goes well with the long green rice.
What’s for condiment?
For the condiment I put the Gulley which usually serve with raw fish sashimi worst sushi.
Because the curry is so rich in taste so that goalie cut your spiciness with the Sour and crunchy.
The sour taste of the pickles keep the nice kick to it.
You can serve with sour pickles, instead.
CHICKEN CURRY RICE w/ HOMEMADE CURRY ROUX
- 1 liter chicken stock
- onion, garlic, ginger from homemade curry roux
- 2~3 bay leaves
- 200 g onion
- 150 g carrot
- 300 g russet potatoes
- 100 g homemade curry roux
- 2 tbs Worcestershire sauce
- 2 tbs soy sauce
- 2 tbs ketchup
- 1~2 tbs sugar
- 2 tbs mango chutney
- ½ ts salt
- ¼ ts black pepper
- ¼ ts garam masara
- Put a couple of pieces of bay leaves and the leftover onion garlic and ginger in the pot and pour in the chicken stock.Simmer for 20 to 30 minutes to draw out of all the Umami from onions and other ingredients.
- Do not reduce the stock, because I just want my stock flavorful here, so add water as much as you needed.
- Cut your onion in half and then slice into 5 mm thick slices.Cut your carrot into small bite-size pieces while rotating the carrot.The carrot is a bit too big, so we are using three-quarters of it. It’s about 150 g in weight.Peel your potatoes and cut into bite-size and soak in water to remove excess starch.Choose Russel potato, which is not lose its shape in the cooking process.
- Chicken thigh is cut into bite-size pieces and season with just a little bit of salt and Sake.
- Heat your deep pan or pot on medium heat, and then pan fry the chicken until the surface is golden brown.Take out the chicken and set aside.
- In the same pan, add in sliced onions and cook until brown.It’s going to take 7 to 8 minutes.
- Add in carrot and potato and stir until heated through.Put your chicken back.
- Pour in the chicken stock passing through a sieve.Squeeze out all the Umami, as much as you can.Simmer for 20 minutes until the chicken and vegetables cooked through.Skim off the scams occasionally.
- Add in homemade curry route and seasonings of your choice.
- Simmer on low heat for 10 minutes.Thanks to the homemade curry roux, the chicken curry looks smooth, shiny and very rich in taste.Give it a taste and adjust the taste by adding salt if it’s not enough.Sprinkle fresh ground black pepper and gram masara to bring out all the spiciness.
- Serve with rice. (short grain rice)