Japanese Chicken Curry
Serves8·Total1 hr 10 min
Scale
Supercharge
01
Ingredients
Main
Curry Sauce
For Serving
02
Directions
- Cut the into thick wedges.
- Peel the and cut into rolling wedges (rangiri technique).
- Peel the potatoes, cut into quarters, and soak in for 15 minutes.
- Grate the (1 tsp, with juice), mince the , and peel and grate the .
- Cut the into bite-sized pieces using diagonal cuts (sogigiri), then season with black pepper.
- Heat the in a large pot over medium heat, add the , and saute for 5 minutes until translucent and tender.
- Add the minced and grated and mix well.
- Add the and cook until no longer pink on the outside.
- Add the stock/broth, then stir in the grated , , , and .
- Add the and potatoes. The liquid should barely cover the ingredients.
- Simmer covered on medium-low heat for 15 minutes, stirring occasionally. Once boiling, skim any scum and foam from the surface with a fine-mesh strainer.
- Continue cooking covered until a wooden skewer easily pierces the and potatoes.
- Turn off the heat. Dissolve 1-2 curry roux cubes at a time in a ladleful of the cooking liquid using a spoon or chopsticks, then stir back into the pot. Repeat with the remaining cubes, 2 at a time.
- Simmer uncovered on medium-low heat, stirring frequently, for 5-10 minutes until thickened. If using homemade roux, taste and add salt as needed (2-4 tsp).
- Serve the curry over steamed short-grain and garnish with fukujinzuke if desired.
Adapted from Just One Cookbook.