Sunday, April 18, 2010
Buying those curry cubes is pricey. So, I searched on the internet to see how Japanese curry is made from scratch. So, I found out that there should be lots of onions, worcestershire sauce, tomato paste, and of course curry powder.
I've got a few confessions to make here.
1. I made too much gravy, or is it that I used too little chicken.....
2. I made it too sour, by being greedy and putting in more tomato paste than I should.
3. I didn't have enough carrots
There are actually lots of made from scratch Japanese curry recipes, and I forgot where I got this from.
It's still nice, altho not exactly like the real thing, but acceptable.
Do try it out if u want to save some pennies :)
Japanese Curry Chicken recipe
2 Whole chicken legs, boneless, cut into chunks
Black pepper and a little sprinkle of salt.
Butter for frying chicken
4Tbsp Curry powder (I used Waugh’s Curry powder, Double Rifle Brand)
2 Tbsp tomato paste (I used 3, and I regretted)
1 Tbsp Worcestershire sauce
1 heaped Tbsp sugar
1 tsp salt
1 chicken cube/ or 2 tsp chicken stock powder
1 large onion, chopped (I recommend putting in more)
1 clove garlic, finely chopped.
3 Tbsp oil
2 cups water (Or omit the chicken cube or stock powder and just use chicken stock in place of water)
2 large carrots, cut into chunks
You can make the curry in advance.
1. Boil carrots with 2 cups of water/stock until cooked, but not too soft.
2. Heat wok/ saucepan on medium heat and put in oil. Saute garlic and onion until onion softens. Turn to low heat
3. Put in curry powder, and fry until fragrant. Pour in cooked carrots together with the liquid.
4. Put in tomato paste, Worcestershire sauce, chicken cube and let it simmer until desired thickness. Season with salt and sugar.
Marinate chicken with black pepper and light sprinkle of salt. Pan fry chicken in some butter until golden brown. Combine chicken and curry and let it come to a simmer. Serve hot with rice.
Oh yes, please put in more chicken with the amount of ingredients mentioned for the gravy or just half the recipe.