A Japanese friend got us hooked on this, although if she was reading this right now, she’d be screaming ‘Sacrilege!’ because I totally disregarded her method of cooking. Haha. She likes to cook the ingredients one by one and then bring them back altogether in the curry gravy whereas I just did everything in one wok.
For this meal, I used the House of Java curry (pic below) instead. I personally think they’re the best brand for curries. The choice of veges is up to you, I just like to use what’s in my pantry.
As if it weren’t hot enough, I’d season it with more heat using the shichimi pepper (pic below).
I hope I don’t do my friend’s recipe any injustice, it’s just a preferred method of cooking. You know who you are. 🙂 Nonetheless my whole family has enjoyed many chicken kare meals. I’d make mine with lots of gravy because my husband likes to ‘banjir‘ (flood) his rice.
JAPANESE CHICKEN CURRY RECIPE
For 4 people
1 box of Japanese curry block, break up the cubes in a bowl
2 chicken breasts, chopped to bite sized pieces
2 medium potatoes, chopped roughly
1 large carrot, chopped roughly
1 big onion, diced
Vegetable stock/ chicken stock / water
Shichimi Togarashi pepper
Cooked white rice
1. Cook the white onions in some sunflower oil. Add the chicken and brown them slightly. Add the potatoes and carrots. Season with white pepper and some shichimi pepper.
2. Pour the soup stock in until it covers all the ingredients. Let it come to a boil and simmer for 15 mins.
3. Break up the curry cubes in a separate bowl. Ladle some of the stock from the wok and dissolve the curry cube. Make sure everything is dissolved. Pour it back into the wok and incorporate thoroughly.
4. Cover the wok and let it simmer till the vegetables are soft enough to eat, stirring occasionally so the middle does not harden. Adjust seasoning.
5. Eat with white rice.
Note; If there are any leftovers, I quite like to enjoy them with bread. You can also substitute chicken with pork or a tonkatsu.