Imported from YouTube

The Best Japanese Chicken Curry

Name: The Best Japanese Chicken Curry
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Chicken thighs (Cut into bite-sized pieces); Carrot; Turnip; Potato; Onion; Broccoli (Optional alternative to the suggested vegetables); Zucchini (Optional alternative to the suggested vegetables); Cabbage (Optional alternative to the suggested vegetables); Pumpkin (Optional alternative to the suggested vegetables); Shiitake mushrooms; Green onion (Or garlic scapes; the author does not specify an amount); Garlic scapes (Alternative to the green onion); Chicken stock (Enough to cover the ingredients); Japanese curry roux blocks (To taste; the author shows a block of S&B Golden Curry but does not indicate how many blocks. They can be purchased or made at home); Butter (For making homemade curry roux blocks if using purchased blocks); Flour (For making homemade curry roux blocks if using purchased blocks); Curry powder (For making homemade curry roux blocks if using purchased blocks); Ketchup (A little, to taste); Worcestershire sauce (A little, to taste); Soy sauce (A little, to taste); 0.5 Apple; White rice (For serving)

Recipe by Diegodoal @diegodoal · YouTube

Imported by Jorge Martínez García on SeeMeCook

Japanese chicken curry with a creamy, intensely flavored sauce, juicy chicken, and al dente vegetables. Served with white rice and, according to the author, it improves after a few days in the refrigerator.

4 servings48 minEast Asian

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Ingredients

Chicken thighs (Cut into bite-sized pieces)
Carrot
Turnip
Potato
Onion
Broccoli (Optional alternative to the suggested vegetables)
Zucchini (Optional alternative to the suggested vegetables)
Cabbage (Optional alternative to the suggested vegetables)
Pumpkin (Optional alternative to the suggested vegetables)
Shiitake mushrooms
Green onion (Or garlic scapes; the author does not specify an amount)
Garlic scapes (Alternative to the green onion)
Chicken stock (Enough to cover the ingredients)
Japanese curry roux blocks (To taste; the author shows a block of S&B Golden Curry but does not indicate how many blocks. They can be purchased or made at home)
Butter (For making homemade curry roux blocks if using purchased blocks)
Flour (For making homemade curry roux blocks if using purchased blocks)
Curry powder (For making homemade curry roux blocks if using purchased blocks)
Ketchup (A little, to taste)
Worcestershire sauce (A little, to taste)
Soy sauce (A little, to taste)
0.5 Apple
White rice (For serving)

Steps

1
Cut the chicken thighs into bite-sized pieces. Prepare the vegetables you have chosen; the author usually uses carrot, turnip, potato, and onion, and also mentions broccoli, zucchini, cabbage, or pumpkin as alternatives.
2
Brown the chicken for about 8 minutes.
3
Add the main vegetables and cook them with the chicken for 5 minutes.
4
Add the shiitake mushrooms and the green onion or garlic scapes, which require less cooking time.
5
Cover with chicken stock. Cover the pot and simmer for 10 minutes.
6
Add the curry roux blocks. To prevent lumps, the author recommends partially dissolving them first and finishing by dissolving them through a strainer over the pot.
7
If making the homemade roux blocks, mix the butter and flour and toast them until lightly browned. Add the curry powder, place the mixture in an ice cube tray, and freeze it.
8
Season with a little ketchup, Worcestershire sauce, soy sauce, and half an apple.
9
Return the chicken to the pot and finish cooking.
10
Serve with white rice.

Notes

The video does not provide quantities for most of the ingredients or explain how to prepare or cook the white rice; adjust the amounts to suit the potful you want to make. The author notes that the curry improves after a few days in the refrigerator. Homemade roux blocks are an alternative to purchased ones; no proportions are specified for the butter, flour, or curry powder.