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Thursday, September 13, 2012

Konnichiwa! Japanese Chicken Curry

Warms up the soul! hahaha
At least once a month or even twice a month, I like to make my chicken curry with rice. There are many types of curry out there, from Thai red-yellow-green curry to Indian curry and then there's Japanese curry. The difference between Japanese and the others is that it is simply a more gravy-like consistency and alot more sweeter. Whereas Thai and Indian is more thinner and consist more of spices.

I like keeping my curry simple, with enough ingredients to pair with the rice and cut them into smaller bites so they can fit nicely on a spoon. (Also plus with little ones, they tend to like food cut into smaller "baby" sizes).

If you go down the international aisle at an American supermarket, you will most likely find Golden Curry. It is not bad, but seems more spice oriented. If you go to a Japanese market, you will find more brands that is similar to the Kokumaro. I definitely like Kokumaro the best because like it says on the box, "The perfect blend of rich and smooth curry". No arguing with that one!

The key players in this gravy boat consist of:

I typically make half the box to feed a family of 3 with enough leftovers for work.

For that quantity I use:

2-3 red potatoes- diced
2 carrots- diced
2 boneless/skinless chicken thighs- cut into 1" pieces
Ziploc bag with All Purpose flour for the chicken
Vegetable Oil
half a box of Kokumaro Curry- 6 blocks
Any additional vegetables (For this meal I had some extra green beans I cut into 1" length)
3 cups of cooked white rice (1:2 rice to water ratio)

There's two ways to cook the vegetables. One way is combine all the vegetables in a microwaveable container with half filled water and zap until half-soft (5 minutes?). Other is sauteed in the pan and add water when it is dry to "pan-steam" the vegetables until tender. After vegetables are tender, put aside. Toss the chicken pieces in a ziploc bag with regular A.P. flour to coat. Shake off excess and sauteed in the pan with oil until brown. When done, add back the tender vegetables and then follow the directions on the curry box to complete.

Curry directions: Combine all the vegetables and meat in the pan, for half box directions, pour 3 cups of water to the pan. Bring to a boil and then lower to simmer for about 15 minutes. Turn the heat down to low and add the curry blocks to dissolve. Stir slowly and the curry blocks will thicken the water into a gravy-like curry.

Love the color contrast between the curry and the white rice
Bite size pieces sure to please all the little ones in the house!!
You can always finish the curry with a dash of milk and a sprinkle of sugar to give it that velvety smooth consistency. I typically don't add that, but I have in the past. This is a dish that everyone in the family will always eat. It's got your staple of potato and carrots as well as chicken! Since fall is coming up, this is definitely perfect for those rainy, cold days!!

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