Japanese Curry
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (japanese curry roux, rice) · dairy (japanese curry roux, rice) · egg (japanese curry roux, rice) · peanut (japanese curry roux, rice) · tree nut (japanese curry roux, rice) · sesame (japanese curry roux, rice) · soy (japanese curry roux, rice) · shellfish (japanese curry roux, rice) · fish (japanese curry roux, rice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 700 g | chicken thighs (chunks) |
| 2 unit | onions (sliced) |
| 2 unit | carrots (chunks) |
| 500 g | potatoes (chunks) |
| 180 g | Japanese curry roux |
| 1 l | water or stock |
| 6 cup | cooked Japanese rice |
Steps
- sear10 minchicken lightly brownedBrown the chicken pieces in a heavy pot, working in batches if needed, then remove temporarily. Browning adds savory depth without requiring the meat to cook through before the stew stage.
- saute10 minonions soft and lightly goldenCook the onions until soft and lightly golden, then add carrots and potatoes. Sweeter, well-cooked onion is part of the rounded flavor profile of Japanese curry, so do not rush this stage.
- simmer25 minvegetables tender and chicken cookedReturn the chicken, add stock and simmer until the potatoes and carrots are tender and the chicken is cooked through. Skim excess fat if necessary before thickening.
- mix8 minroux fully dissolved, curry thick and glossyLower the heat and dissolve the curry roux into the hot liquid in portions, stirring well after each addition. Avoid a hard boil once thickened because the dense sauce can scorch easily on the bottom.
- simmer5 minsauce coats ingredients but still flowsSimmer gently until the curry reaches a thick gravy consistency, adding a little stock if it becomes pasty. Remember that it thickens further as it stands.
- top2 minserve hotSpoon hot rice onto each plate or bowl and ladle curry alongside or partly over it. Keep enough sauce with every portion to coat both the meat and rice.