How To Make Chicken Curry From Japanese Curry Powder

Make this aromatic Chicken Curry recipe with a Japanese Mom from scratch with traditional curry powder. This recipe doesn’t contain box made roux and is sure to impress your foodie friends and family. You can enjoy the simpleness in taste that cannot be achieved with commercially available curry roux, and the deliciousness of traditional authentic curry.

Compared to commercially available curry roux, which contains plenty of flour and oil, curry made with curry powder is a very well-balanced healthy menu depending on the ingredients. With the effect of promoting spices, it is perfect for improving physical condition and dieting.

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● Ingredients
・Chicken thigh ... 3~4
・Apple ... 1/2
・Carrot ... 2
・Mushroom ... 3
・Diced Tomato Can ... 4 spoons
・Curry powder ... 2 spoons
・Salt ... 1 tea spoon
・Soy sauce
・Olive oil
・Water ... 700cc
・Chicken consomme ... 1 spoon
・Honey ... 1/2 spoon
・Bay leaf ... 1~2
・Fresh cream (or Coconuts milk) ... 50cc
~ For Chicken Marinade ~
・Curry powder ... 1 spoon
・Ginger
・Garlic
・Yogurt ... 4 spoons
・White wine ... 2 spoons
・Salt
・Black pepper
・Flour ... 1 spoon
~ Whole spice ~
・Cumin seed
・Cardamom

● Cooking Recipe
1) Cut chicken into bite-sized pieces, grate garlic and ginger, mix with marinade ingredients, and let sit in the refrigerator for a while.

2) Finely chop 1 onion and grate 1/2 apple and 1 carrot.

3) For curry ingredients, slice mushrooms, chop one onion, and cut one carrot
into half-bite-sized pieces.

4) Put olive oil in a frying pan, add cumin seeds and cardamom, and heat over low heat to bring out the aroma (tempering).

5) When the flavor of whole spice comes out, add chopped onions and fry with 2 pinches of salt.
With a high-medium heat, do not stir too much, only when the bottom come to be little scorched, stir it occasionally and saute until it becomes golden brown.

6) When the onions turn golden brown, add grated apples, carrots and tomatoes and fry more.

7) When any excess moisture are gone, reduce the heat to low, add 2 tablespoons of curry powder and fry. When the whole is mixed, sprinkle salt and nutmeg powder and fry lightly.

8) Transfer 6 to a pot, put the marinated chicken from 1 in a frying pan, and fry.

9) When the chicken is cooked, transfer the chicken to a pot.
Put the vegetables from 3 to the flying pan, sprinkle some salt and fry, and
when the vegetables become tender, transfer to the pot.

10) Put 700cc of water in a pot with ingredients and bring to a boil while stirring.

11) After boiling, reduce the heat to a low medium heat, add 1 tablespoon of consomme, 1/2 tablespoon of honey, 50 cc of fresh cream, bay leaf, and soy sauce, and simmer for about 20 minutes with a lid, stirring occasionally to prevent burning.

12) When it thickens, taste it and finally add salt to taste. Let it rest overnight and it's done

● Cooking tips
・When frying onions to a golden brown color, you can do it well by repeatedly frying them over medium heat, not touching them too much, and occasionally stirring them only when the bottom come to be little scorched.
・If you like coconut flavor, change the last cream you put in to coconut milk.
・For the final taste adjustment, do not add salt at once, but add salt while tasting in several times.
・The freshly made curry is still delicious, but if you let it sit overnight, the flavors blend together and the taste will deepen.
・when eating, take out bay leaf and cardamom from the plate