Japanese Curry ala ~CHB~
recipe from norecipes.com)Curry
|Photo from norecipes.com|
1 lb. boneless skinless
1 tsp. salt
¼ tsp. ground black
⅓ c. canola oil
2 large garlic
½ tsp. or inch fresh
2 large onions, thinly
2½ tsp. to 3 Tbsp.
curry powder (depending on taste and tolerance)
3 c. chicken stock
2 carrots, cut
½ medium apple,
peeled, cored, and grated
2 Tbsp. chunou sauce
(2 parts ketchup to 1 part Worcestershire sauce in a pinch)
1½ tsp. unsweetened
1 Tbsp. tomato
1 tsp. salt
¾ tsp. turmeric
1 tsp. Szechuan
½ tsp. cumin
1 bay leaf
2 medium potatoes,
peeled and cut into chunks
¾ to 1 c. frozen
1 Tbsp. unsalted
1 Tbsp. flour
- Clean any large
bits of fat or tendon from the chicken and cut into large chunks; sprinkle with
salt and pepper and mix to distribute evenly.
- Heat the oil in a
heavy-bottomed pan over medium heat until hot and shimmering, then add the
chicken in a single layer; let chicken brown undisturbed about 5 minutes; flip
chicken and let it brown on the other side.
- Turn down the heat
to medium-low and transfer chicken to a bowl using tongs, making sure to leave
as much oil in the pan as possible.
- Add the garlic and
ginger and fry in the oil until it’s not sizzling as much and it reaches a rich
caramel brown color.
- Add the onions,
stirring to coat with oil; cover with a lid and let the onions steam until translucent
and limp (about 10-15 minutes).
- Remove the lid,
turn up the heat to medium, and continue frying the onions, stirring constantly
until pan contents are reduced to about 1/8 of original volume and it forms a
shiny caramel brown paste (20-30 minutes); if the onion starts to stick to the
pan before fully caramelized, try scrubbing off the stuck bits with a spatula,
and if that doesn’t work, add a tiny bit of water to the area where things are
sticking and use spatula to scrape.
- When the onions
are fully caramelized, add the curry powder and sauté briefly until very
- Return chicken to
pot and add chicken stock, carrots, grated apple, chunou sauce, tomato paste,
cocoa powder, salt, turmeric, peppercorns, cumin, and bay leaf; bring to a boil over high heat, then reduce
heat, cover, and simmer for 15 minutes.
- In the meantime, make
the roux by adding the butter and flour to a small saucepan over medium heat;
use spatula to stir constantly until bubbling subsides and roux is light brown
- When potatoes are
tender, taste and adjust salt to taste; if you like your curry sweeter, you can
add some honey to taste.
- Finish the curry
by stirring in the roux and green peas; bring to a boil to thicken.
- Serve with hot
rice or on top of a bowl of udon noodles.