Homemade Japanese chicken curry rice/udon
I've had a series of unfortunate events this past 2 weeks and I thought I'm off to a good start this year *sigh* From the flooded toilet and kitchen floor , the phone that took a nosedive straight into the toilet bowl and to top them all , the blurry photos ! Yeah , you're looking at the photos of my leftover curry , the first 2 photo , that is . Luckily , I still had some leftover but there wasn't enough chicken to go around so after I finished shooting the first photo , I had to transfer those pieces to the udon bowl lol
This is a recipe without using the instant roux blocks and you don't need extra time to prepare it . The procedure in making this homemade roux is simple and easy that you'll going to ask yourself , why didn't I make this before ?! If you're one of those who cook frequently , I'm pretty sure all ingredients in this recipe can be found in your kitchen .
Japanese curry is milder and thicker than Indian curry and almost always served with rice . Different varieties of vegetables are used to make Japanese curry . Meat such as beef , pork and chicken are popular choices . Roux is used to thicken the curry , it is made by frying butter , flour , curry powder and some other spices to form a thick paste then added to the stewed vegetables and meat . In my version I used curry powder instead of garam masala , depending on how spicy you want this curry to be , use less curry powder . If using garam masala , add more cayenne pepper if you want a more spicier curry . I made half of the recipe but still used 4 cups of water as I want a more saucy curry . For the curry udon , if you want a soup that you can slurp , add hot water to the curry , I've added 1/2 cup of hot water to about 2/3 cup of curry to thin out the sauce a bit , it'll be enough for 200 grams of instant udon .
I'm currently hosting the Little Thumbs Up event and the theme for this month is about Pasta and Noodles . If you want to link your post , please visit this page .
Please check original recipe @ No Recipes
For the roux :
3 tablespoons / 42 grams unsalted butter
1/4 cup all-purpose flour
2 tablespoons curry powder
1/2 teaspoon cayenne pepper
some freshly ground black pepper
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
For the curry :
1 large onion , thinly sliced
1 clove garlic , minced
1 teaspoon grated ginger
475 grams boneless whole chicken legs , cut into bite-sized pieces
350 grams carrots , cut into chunks
400 grams baby potatoes
3 cups water plus 1 cup chicken broth
1 Gala apple , peeled , cored and grated
2 teaspoons kosher salt , less if using regular salt or according to taste
1 teaspoon curry powder
1/2 cup peas
* Heat oil over medium heat , add in the sliced onion , cook until golden brown and caramelized , about 30 minutes . If the bottom of the wok or pan is scorched , take out the caramelized onion and wash the pan . Turn heat to high then add in garlic , ginger and chicken , cook until chicken is lightly brown . Add carrots , water and broth , cover pan and bring mixture to a boil , skim off any fat or foam that accumulates at the surface . Lower heat to medium , add in potatoes , apple , salt and curry powder , cover and simmer for about 30 minutes or until carrots and potatoes are tender .
* Meanwhile , to make the roux , in a small saucepan , combine butter and flour and cook over medium heat until the flour starts to brown , add in curry powder and stir until fragrant . Add in the cayenne pepper and some black pepper , stir until combined , add in the ketchup and Worcestershire sauce and stir until incorporated . Remove from heat and set aside .
* Ladle about 1 cup of the liquid into the roux , whisk until mixture is smooth then pour back into the pan with stewed meat and veggies . Simmer until thicken , add in the peas and heat through .
* Serve over rice or noodles
* To thin out curry sauce for udon , combine 1/2 hot water and 2/3 cup curry , let boil and pour over cooked udon .
This post is linked to Little Thumbs Up , a cooking and baking bloghop event organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . This month's theme is Pasta / Noodles and I'm the hostess with the mostest ! If you want to join , simply cook or bake any recipe with this month's theme . You may link your post to Little Thumbs Up January 2015 : Pasta / Noodles