Japanese Chicken Curry
Sautéed chicken meat, potatoes, carrots, mushrooms and onions slow cooked in a blend of medium hot spiced curry. Served with rice.
Taste and Appearance:
The thick and sweet curry is wrapping tender chicken, various vegetables and rice. The taste is soft and nutritious and not spicy, thus a safe choice for mild curry lovers!
Water, Chicken, Onion, Potato, Mushroom, Japanese curry, Carrot, Olive oil.
Method of Preparation:
- Heat olive oil in the pan, add chicken and vegetables and stir fry until yellowish.
- Add water, bring to boil, remove foam floating on the surface.
- Then, reduce heat and stir occasionally for about 15 minutes to make everything soft and tender.
- Stop fire, then add Japanese curry and whisk it in till everything blends smoothly.
- On slow heat cook for 10 minutes, till the gravy thickens.
Serving and Keeping Advice:
Japanese chicken curry tastes best when it is hot. If you must keep it to next day, then refrigerate it.
To serve again, warm up inside microwave for 3 minutes.
Japanese Curry History:
The history of curry eating in Japan can be traced back to the Meiji Restoration period. It was introduced from Europe, and most of the spices originated from India.
But different from Indian curry, Japanese curry has sweet taste in its spicy flavor, usually because of the addition of concentrated puree into the curry to increase its sweetness, and some stores will add low sugar chocolate to increase its viscosity and sweetness.
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