Japanese-style Chicken Curry Recipe

5 1 ratings

Total time80 mins

30 minspreparation time

50 minscooking time

A delicious fragrant Japanese curry recipe that's perfect for dinner any day of the week. Extract from: Japanese Food Made Easy by Aya Nishimura is published by Murdoch Books, £14.99. It is available to buy at bookshops and online retailers.

Ingredients

4 portion(s)

large onion, thinly sliced

garlic cloves, grated

30 g

fresh ginger, peeled and grated

skinless chicken thigh fillets, cut into bite-sized pieces

2 tbsp

butter

small apples, peeled and grated

carrots, coarsely grated

quantity of Steamed Rice

2 tbsp

sunflower oil

35 g

plain (all-purpose) flour

3 tbsp

mild curry powder

200 g

tinned chopped tomatoes

1.2 l

good-quality chicken stock

2 tbsp

tomato sauce (ketchup)

3 tbsp

Worcestershire sauce

1 ½ tsp

honey

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tsp

sea salt

cornichons, tiny pickled onions and a soft-boiled egg, to serve, optional

Preparation

Step 1

Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic and ginger and cook until it turns a deep golden colour and begins to caramelise. Increase the heat to medium and stir-fry the vegetables until the onion is golden.

Step 2

Reduce the heat, add the chicken and fry for 3 minutes. Add the butter and flour and stir for 2 minutes. Add the curry powder, then increase the heat and cook until aromatic. Add the chopped tomatoes and cook for 5 minutes.

Step 3

Add 1 cup (250 ml) of the stock and mix well. Pour in the rest of the stock, then add the tomato sauce, Worcestershire sauce, honey, soy sauce, apple and carrot. Bring to the boil, then reduce the heat. Simmer for 30 minutes, stirring occasionally to prevent burning. Add the salt, to taste.

Step 4

Scoop the rice into bowls and spoon the curry on top. Serve with the cornichons, pickled onions and a soft-boiled egg, if using.

Recipe-ID: UK112

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