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
I like that udon bowl more! Your curry looks droolworthy, Anne.ReplyDelete
Thanks for sharing ... I've learnt something new ... the ingredients for making roux. I always used instant pack for my Jap curry. Your bowl of curry udon looked so tasty!
BTW, sorry on some unfortunate events you encountered ... hope everything is ok and fine now.
This curry looks like the Japanese or Korean kind with the addition of apple. Good that it is a versatile dish that you can enjoy with either steamed rice or udon noodles.
Hi Anne, hope you've got over with your new year "bang" - dilemma!! Despite all that, I'm still impressed with how you can come up with delicious looking Japanese curry - homemade! Thanks for sharing how to make this curry roux, I didn't realize it's that easy...yes, why didn't I made this before?!...Now, I'm off to test myself and see if I can be as good as you my friend:)ReplyDelete
This looks great. My brother is all into curry chicken lately. I am sure he will enjoy this.ReplyDelete
Lilith , you should tell him to try it , I'm pretty sure he'll dig this :DDelete
Your curry looks delicious! I have not tried making Japanese curry. Serving it with a bowl of udon noodles looks really good!
So sorry to hear about your flooded kitchen and toilet! Hope everything is fine by now!
I love that bowl of udon curry more. That curry don was not bad at all too.
They are simply delicious!
Thank you for sharing your wonderful noodles / pasta recipes to LTU!
Thank again for being such a awesome host for LTU!
Zoe and I really appreciate that .. XOXO
OMG, This looks absolotely perfect and even more perfect if I think I could have it today when we have a cold winter day!ReplyDelete