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Easy & Delicious | How to Make Japanese Chicken Curry Recipe from Scratch 日式咖喱鸡 

Elias Family Kitchen
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Japanese curry is a delicious and distinctive dish known for its rich, savory taste with mild spices and sweet undertones. The creamy texture from the curry roux adds luxury, and the slow-cooking process results in complex layers of flavor. This makes a perfect comfort food in the winter time! Serve over rice or bread. This recipe yields a generous batch, perfect for leftovers and freezes well for future cravings. Enjoy!
Chicken broth Ingredients:
Chicken thigh meat 2 lbs
Onion 1 large
Shimeji mushrooms 8 oz (white, crimini, oyster, or shiitake)
Water 2 quart
Carrots 1 lbs
Salt 1 tsp
White pepper ¼ tsp
Roux Ingredients:
Butter ¼ cup
Flour ¼ cup
Other Ingredients:
Curry powder 3 tbsp
Garlic 3 cloves (1 tbsp)
Ginger 1 tsp
Sweet apple 1 (Fuji, Gala, etc.)
Ketchup 2 tbsp
Soy sauce 2 tbsp
Salt 2 tsp
White pepper ½ tsp
Potatoes 2 lbs
Instructions:
To start, prepare a broth with chicken, onions, carrots, and mushrooms. Dice 1 large onion, cut 1 pound of carrots, and chop 8 ounces of mushrooms. Sear 2 pounds of diced chicken in two batches until golden brown. Set aside.
In a wok, sauté half of the diced onions, then add chicken, carrots, and mushrooms. Add 2 quarts of water, bring to a boil, cover, and simmer for 30 minutes.
Meanwhile, mince 3 cloves of garlic and 1 inch of ginger. Cut 2 pounds of potatoes and grate 1 apple.
In a separate pan, sauté remaining onions, then add garlic and ginger. Prepare a roux with ¼ cup butter, ¼ cup flour, and 3 tbsp curry powder. Add grated apple and gradually incorporate broth. Add chicken, vegetables, and potatoes. Season with 2 tbsp tomato ketchup, 2 tbsp soy sauce, 1 tsp salt, and ½ tsp white pepper. Adjust seasoning to taste.
Chapters:
0:00 - Intro
0:27 - Pre ingredients for broth
1:01 - Sear chicken
2:10 - Make chicken vegetables broth
2:53 - Prep remaining ingredients
3:45 - Make the roux
6:16 - Season the curry and enjoy!
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****MY FAVORITE COOKING TOOLS****
Wok: amzn.to/48tDNkZ
Carbon steel skillet: amzn.to/3S3h4Fx
Traditional Chinese cleaver knife: amzn.to/3S1rxkK
Knife set: amzn.to/3vGJMo9
Meat grinder: amzn.to/3vFsPKE
KitchenAid pasta attachment: amzn.to/3U4ckSo
Mini food proccessor: amzn.to/3HqKfgN
Oil preserver: amzn.to/47Nk6ne
****MY FAVORITE ACCESSORIES****
Small whisks for sauces: amzn.to/3O2tcoL
Black apron: amzn.to/3S62w84
Non-drip oil bottle: amzn.to/490UHYb
Bottle for soy sauce or oil: amzn.to/3O9okhL
Bamboo steamer: amzn.to/48D1OpJ
Steamer liner: amzn.to/3Hp820I
OXO fat separator: amzn.to/3vI3eRl
Kindly be aware that the provided links are affiliate links. This means that if you make a purchase through these links, our family will earn a small commission from the sale, without any additional cost to you. Your support through these links is genuinely appreciated!
****LINKS MENTIONED****
Joshua Weissman: • Perfect Japanese Chick... , • Perfect Homemade Katsu... , • Perfect Japanese Chick...
Just One Cookbook: • How to Make Japanese C...
J. Kenji López-Alt: • Japanese Curry (Kare R...
Aaron and Claire: • PERFECT Japanese Chick...
Kimono Mom: • Chicken Katsu Curry | ...
Tiffycooks: • EXTRA CREAMY Japanese ...

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22 май 2024

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