Japanese Curry (2.8 oz)

Japanese Curry
(2.8 oz)

Regular price $5.50 Sale price $5.47 Save $0.03

Only 1 items in stock!
Ingredients: Turmeric, Black Pepper, Chili, Star Anise, Fennel Seed, Fenugreek Seed, Coriander, Cumin

Numerous curry houses can be found all over Japan, and curry is the most popular dish made at home. In Japan, curry is eaten with sticky, white, short grain Japanese rice. Curry is also combined with traditional Japanese dishes, such as curry and noodles or curry pancake. Curry rice has been a regular dish in the repertoire of Japanese home cooks since the 60s. The serving of curry can be quite a formal affair.

Japanese Style Chicken Curry

Yield: 4 Servings


1 - 2 lb chicken thighs (or any other part you like)
1 medium size onion, chopped
3 tablespoons olive oil
2 large carrots cut
1 large potato, cut into cubes
2 tsp Japanese Curry
1/2 tsp salt
1/4 tsp Black Pepper, ground
1/8 tsp Chili Cayenne powder
1 tsp corn starch
8 tbsp water
1 cup chicken broth

First, wash chicken well and then dry. Coat chicken with olive oil .Season both sides of chicken with salt, black pepper, and Japanese Curry (to taste). Set aside.

In a medium size skillet over medium high heat add olive oil and saut onion for about 10 minutes until almost golden brown. Add the following spices: curry black pepper, salt, and chili cayenne; mix well. Add carrots and potatoes; mix. Add chicken and saut all ingredients for about 5 minutes. Add chicken broth, lower the heat to medium, and cover the skillet. Cook for approximately 45 minutes then uncover the skillet and let some of the liquid evaporate for about 6 minutes. Meanwhile, mix in a small container 1 tsp of corn starch and 8 tbsp of cold water. Mix well until it dissolves and add to the curry dish. Mix well and cook for another 8 minutes until sauce is thickened.

Serve hot over short grain rice.