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Japanese curry

July 28, 2012

One of the restaurants I miss the most from back home is the Coco Ichibanya Curry House. Literally every single time I ate out in high school, it was at Curry House.

Now that I’m living on the mainland, there really is no equivalent. There are premade Golden curry roux boxes, but those are fully of wheat, msg, and other weird preservatives.

So thank goodness I found this online. It tastes very much like authentic Japanese curry, and the roux is homemade, so I can make sure that it contains good ingredients.

The recipe called for chicken thighs, but I used chicken breasts, which actually turned out extremely tender due to the braising process. I used a smaller amount of potato than the original recipe called for. It still remained pretty balanced, considering the dish was served with rice. There was also no chicken stock involved.

Unfortunately my camera ran out of battery, so I was forced to take a picture of the curry with rice on my phone. Apologies for the quality differences.

2 lbs chicken breasts
1 stick, or 8 Tbsp, of butter
2 cups water
2 potatoes, about 1/2 lb
4 large carrots, about 3/4 lbs
4 Tbsp curry powder (I used a Chinese curry mix)
4 Tbsp rice flour
1/2 onion
2 Tbsp honey
1 apple
1 Tbsp salt, or to taste

(1) Cut up chicken breasts into 1″ by 2″ pieces.
(2) Heat 4 Tbsp of butter on high and add chicken breast pieces. Sear until browned on both sides. Once browned, add water and cover, simmering on low for 30 minutes.
(3) While chicken is cooking, peel and cube potatoes and carrots into large chunks.
(4) Blend the onion in a blender. Mix the rice flour and curry powder thoroughly together.
(5) Heat the remaining 4 Tbsp of butter in another pan on medium heat, and add the curry powder mixture in slowly once the butter begins to bubble. Continue stirring for 5 minutes. Add the blended onion, and cook for another 2 minutes. Remove the roux from heat.
(6) Add the potatoes and carrots to the chicken, cover, bring to a boil, then reduce to a simmer to cook for another 20 minutes.
(7) Core the apple and blend in the blender with the 2 Tbsp of honey.
(8) When the root vegetables are fully cooked, stir in the curry roux. Continue simmering with the lid off if the sauce is too thin.
(9) Add the apple-honey mixture when the sauce is thickened to preferences, and sprinkle in the salt. Incorporate well into the curry, and simmer for another minute. Turn off the heat and serve immediately with warm rice.

Douzo meshiagare!

Dai Dai

  1. Oh! I find that *SO* annoying having the camera die right when you are in the middle of a food shoot! Luckily, my wife is usually handy with her camera but it is still a nuisance. Nice curry!

    • Thank you! Yes, I am finding out exactly how annoying it is since it’s the first time it’s happened. I like your blog! 🙂

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