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Japanese Curry from scratch (Chicken)

We love curry. There are so many curry restaurants in Japan. But Japanese curry is bit different to other type of curry. Basically, It isn't very spicy. But it is super flavourful.


Usually most people uses pre-made roux, but If you can make it from scratch, it will be surprisingly good!


Japanese Curry from scratch (Chicken)


[Serving] 3-4

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 2hours

[Storage] 3-4days in a fridge *(The roux: 1 month in a freezer)

[Difficulty] C *(A=Hard E=Easy)

 

[Ingredients] (GRAM)


-Chicken thigh 800g

-Salt 8g

-Black pepper

-Sake 1tbsp (15ml)

-Cheddar cheese 100g


(Chicken stock)

-kombu (Dried kelp) 4g

-Water 1500ml

-Chicken wing 400g

-Sake 1tbsp (15ml)

-Ginger 2-3g (skin-on)


(Curry roux)

-Onion 700g (as peeled)

-Garlic 30g (as peeled)

-Ginger 20g (as peeled)

-Carrot 1 (140-150g)


-Curry powder 8g

-Tomato ketchup 45g ①

-Worcestershire sauce 30g ①

-Butter 80g ①

-Plain flour 75g

 

[Ingredients] (OUNCE)


-Chicken thigh 1.8lb

-Salt 0.28oz

-Black pepper

-Sake 1tbsp (0.5oz)

-Cheddar cheese 3.5oz


(Chicken stock)

-kombu (Dried kelp) 0.14oz

-Water 53oz

-Chicken wing 0.9lb

-Sake 1tbsp (0.5oz)

-Ginger 0.1oz (skin-on)


(Curry roux)

-Onion 25oz (as peeled)

-Garlic 1oz (as peeled)

-Ginger 0.7oz (as peeled)

-Carrot 1 (5oz)


-Curry powder 0.3oz

-Tomato ketchup 1.6oz ①

-Worcestershire sauce 1oz ①

-Butter 2.8oz ①

-Plain flour 2.65oz



[Recipe video]


(Chapter)

0:00 Prepare chicken

1:12 Prepare others

2:31 Chicken stock

3:08 Sear chicken

4:25 Curry roux

6:38 Combine

 

[Instruction]


[Chapter1: Prepare chicken]

  1. Cut the chicken thigh into big bite size pieces. Massage with the salt and pepper

  2. Make a cut in the chicken wings. Rinse and strain


[Chapter2: Prepare other]

  1. Soak kombu and water for 1hour (Best, over night)

  2. Grate Garlic, Ginger, Carrot, Cheddar cheese

  3. Slice onion against the grains


[Chapter3: chicken stock]

  1. In a pot, add the kombu water (Dashi), chicken wing, 2-3g ginger, sake

  2. Boil on medium high, skim the scum, low heat for 45 mins to 1 hour


[Chapter4: sear chicken]

  1. Smoking hot pan, high heat, vege oil, drop the thigh. Do not over crowded

  2. Once 1/2 to 2/3 looks white, turn.

  3. Immediately add 1tbsp sake. Gas off. keep the chicken in a bowl

  4. Splash some water in the pan, scrape the remaining yummy bits, add to the bowl

  5. Wipe the pan, repeat the process with the rest of the chickens


[Chapter5: Curry roux]

  1. Hot pan. Medium high heat. Vege oil. Add onion and a pinch of salt

  2. Cook until brown with frequent stir (15-20 mins)

  3. Add the garlic and ginger. Add more oil if the pan was dry

  4. Once they release its nice smell, add the carrot. cook another few mins

  5. When the carrot is soft, add the curry powder. few more mins until smells nice

  6. Add ①, melt the butter

  7. Add the plain flour, cook few more mins, then set aside


[Chapter6: Combine]

  1. Strain the chicken stock. you can shred and keep the meat from the wing

  2. In a pot, add the stock, Chicken thigh. Boil on high heat

  3. Once boiled, Add the roux. Simmer for about 15 mins

  4. Serve with rice, sprinkle lots of cheese.


[NOTE]

  • You can prepare the curry roux in a day in advance. Or tightly cover and freeze it.

  • If you have kids under 6 years old, or very sensitive tongue for spicy foods, I suggest to use 1/2 amount of Worcestershire sauce.

  • This curry isn't spicy, but they might feel a bit spicy. You can always add later!!!


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