Japanese Chicken Curry

Japanese Chicken Curry

PREP TIME

10 minutes

COOK TIME

35 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (15 g) Japanese spice
  • 500 g chicken thigh, cubed
  • 1 onion, chopped
  • 1 small apple, peeled and diced
  • 2 potatoes, cubed
  • 1/2 cup peas
  • 2 carrots, chopped
  • 1 cup chicken stock
  • 1 tbsp tonkatsu sauce* 

Memories

The introduction of curry to Japan is said to have been in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India combined with the sweet additions of apples to suit the British pallet to the shores of Japan. It was commonly cooked in army mess halls during the 1870s, as the curry was an easy way to feed large groups of soldiers and incorporate meat into their diet. 

Directions

STEP 1

Sauté onion and apple 10 min. Add spice, sauté 1 min. Add chicken, sauté 5 min.

STEP 2

Add carrots, potatoes, tonkatsu sauce and stock and simmer 20 min.

STEP 3

Add peas, simmer 3 min. 

HINTS & TIPS

SIDES &CONDIMENTS

Cucumber and carrot salad*: 100 g cucumber sliced 1 carrot grated zest of 1/2 orange 1 tbsp each sugar, vinegar, and water. Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and serve with stea-med broccoli reduce meat: 250 g beef + 250 g cooked chick-peas alternative: tonkatsu sauce * = 1 tbsp each toma-to paste and soy sauce