Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

Japanese Chicken Curry (Chicken Kare)

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

Ingredients;

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
Sunflower oil
White pepper

Steps;

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.

Enjoy!

 


Previous Post: « Chicken Cordon Bleu
Next Post: Agedashi Tofu »

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

Rice Month – Sweet Sticky Rice and Mango

Curried Fried Cauliflower

Nikujaga – Stew of Meat and Potatoes

Chinese Hot, Sour and Spicy Soup

Ballads of Salads! – Cous cous with Roast Veges & Spam Sprinkles

Copyright © 2021 · Divine theme by Restored 316

Log in