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CHICKEN CURRY RICE w/ HOMEMADE CURRY ROUX

Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Japanese
Servings 6 servings

Equipment

  • pot

Ingredients
  

  • 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

Instructions
 

Chicken stock

  • 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.

Ingredients

  • 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)
Keyword chicken curry, japaese recipe, japanese cooking, japanese curry, Japanese curry roux, japanese food