Ah Curry (カレー), the essential Japanese comfort food. Every family has a different curry recipe in Japan. Some families add apples, mangoes, bananas, tomatoes, the list goes on. After a year of trial and errors, I finally perfected my curry recipe. I watched a Japanese cooking show and saw that plain yogurt and milk balances out the bitterness of curry, so I had to try it out. It was a success! The curry was very flavorful and was like a cross between Indian and Japanese curry.

If you decide to make this chicken curry, don’t use Yoplait! I did that once and I couldn’t tell if I was eating curry or mango yoplait… Also, use plain Curry Powder and not the mix. Leave the thigh fillets big (you don’t have to cut into small pieces). This recipe takes about an hour to make, so if you want to make something quicker, try my easy curry recipe. If you like your curry less spicy, you can omit the chili powder and reduce the curry powder (1/2 tablespoon less).

Ingredients:

12 oz chicken thigh fillet
1 1/4 lb sweet onion diced (1 large onion)
2 tablespoon unsalted butter
1 teaspoon grated ginger root
1/2 tablespoon minced garlic
2 cup unsalted chicken stock
1 cup water
2 tablespoon Curry Powder
1/2 teaspoon chili powder
1 tablespoon flour
1 tablespoon soy sauce
2 tablespoon plain yogurt
1 tablespoon milk
1 tablespoon pasta sauce/tomato sauce
3/4 teaspoon salt (to season)

Makes 2 to 3 servings

Cooking Instructions:

Step 1: Dice the onion. Heat a large pot. Add the butter and diced onion and slowly caramelize over medium to medium low heat. Keep stirring occasionally. This process will take about 50 minutes. While the onions are caramelizing, move onto the next step.

Step 2: In another pot, lightly brown the chicken thigh fillet and add ginger and garlic. Add 2 cups chicken stock and 1 cup water and bring to a boil. Then cover and reduce to medium low heat and cook until the onions are done caramelizing.

Step 3: When the onions have become almost like paste, add the Curry Powder, chili powder, and flour and mix well.

Step 4: Add 2 cups of stock from the chicken mixture to the onion paste (you might have to add a little more water if the liquid has boiled down too much). When the mixture comes to a boil, add the soy sauce, milk, plain yogurt, pasta sauce/tomato sauce, and season with salt. Keep stirring during this step.

Step 5: Now add the chicken and let the mixture simmer over medium low heat for another 5 to 10 minutes. Stir occasionally.

Step 6: Serve with rice.

This post is tagged chicken, Curry, Japanese

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