2 Dec 2020
7th September 2020
Japanese Curry Recipe
A classic Japanese dish that is sure to make great comfort food this autumn. This dish is not as fast as the Katsu, but it's not difficult either and could be an impressive recipe to add to your répétiteur.
- 1 onion
- 300g of chicken thighs
- 300g of potato
- 1 carrot
- 1 clove of garlic
- 1 clove of ginger
- 20g of butter
- 4tbsp of flour
- 3tbsp of curry powder
- 200ml of vegetable juice
- 1 bouillon cube
- 2tbsp of ketchup
- 1tsp of instant coffee
- 1tsp of sugar
- 1tsp of Worcestershire sauce
- 600ml of water
- Peel and chop the carrots and potatoes into bitesize pieces
- Finely chop your ginger and garlic.
- Chop up your onion then fry it with the ginger and garlic.
- Add a pinch of salt and fry until the onion is soft and golden brown.
- Mix in the curry powder.
- Add the vegetable juice and mix it in before adding 700ml of water.
- Add the bouillon cube and mix it in, then do the same for the following ingredients; 2tbs of ketchup, 1 tbsp of Worcestershire sauce, 1tsp of sugar and 1tsp instant coffee.
- Cut you chicken thighs into bitesize pieces and coat them in 1 tbsp of flour.
- Fry the chicken in oil.
- Add the potatoes and carrots from earlier and fry them all until they are cooked. Depending on how soft you like your potatoes, you might need to take the other ingredients out so that they don't burn.
- Put the chicken, carrots and vegetable in the curry.
- Leave the curry to marinate. It often tastes better the next day, though it can be eaten straight away.
- Serve with Japanese rice.