Japanese Curry

Looking up recipes for Japanese curry there are a million variations but one of the constant things that everyone said was use the box. Even bloggers and vloggers who said they avoid preprocessed stuff said that Japanese curry just isn't the same without the little boxes of roux. And so I went and found one to make what is otherwise a fairly simple dish.

My own addition or variation is the method in which I cook the chicken. I really, really, like slow cooked and shredded chicken thighs. The meat is always tender and not dry. I also like that I can made sure all the fat is removed that way and I can make it in advance. Like cook the meat and shred it the night before so dinner the next day is a quick affair. Just make sure and reserve all of the liquid.

When you are measuring the broth out you need four cups for the curry. If you don't have enough add water to make up the difference. I ended up with more than four cups, more like five and a half, I used the extra to make the rice and add extra flavor there.

6 chicken thighs
4 c. reserved chicken broth
2 chicken bouillon cubes
1 box Japanese curry roux
2 Tbsp. oil
1 medium onion, sliced
2 large carrots, cut in to pieces
3 medium potatoes
1 tsp. hot madras curry powder

Rice to serve.

Place the chicken thighs in a large pot and add just enough water to cover by two inches. Add two chicken bouillon cubes and bring to a boil. Reduce the heat and simmer for 40 minutes or until the meat is tender. Strain and reserve the liquid. 

Heat the oil over medium in a large skillet. Add the onion and cook, stirring, until it translucent. Turn the heat up and keep cooking until browned. Add the carrots and potatoes and keep cooking for about 5 minutes, stirring constantly. 

Add the liquid, using the broth left from the chicken first, adding enough water to make 4 cups, the box of roux, and the madra curry powder. 

Cook, stirring frequently, until the potatoes are tender. While that is cooking remove the fat from the chicken and chop. 

Once the potatoes are tender add the chicken to the curry. Stir gently to combine.

Serve with rice.


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