Japanese Chicken Curry

Japanese curry is thicker than curries from other countries. While it resembles Indian or Thai curry in many ways, Japanese Curry has its own flavor characteristics. I recommend that you purchase a Japanese curry roux found in most Asian markets. This type of roux is a blend of curry spices mixed with wheat and fat creating a paste-like substance. A suitable brand is S&B (Golden Curry Sauce Mix), but there are a number of other adequate roux mixes.

This recipe has not yet been reviewed

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Total Time: 40 Minutes

Ingredients:

2 lbs. boneless skinless chicken breast halves, cut into bite-sized pieces
2 Spanish onions, chopped
1 fresh garlic clove, minced
1 Tbsp. fresh ginger, minced
1 cup sliced carrots, cut diagonally
1 cup celery, cut diagonally
4 potatoes, (medium) peeled and cubed
1 eggplant, (small) sliced
1 green pepper, (medium) sliced into strips
1/2 lb. Japanese Curry Roux

Instructions:

Using a large skillet, stir fry the chicken pieces, garlic and onion until the onion is golden brown. Add the additional vegetables. Add 6 cups of water and bring the mixture to a boil. Reduce the heat and simmer until the chicken is tender. Add the roux, stir until completely integrated into the mixture and simmer for five minutes. Serve over steamed Japanese Rice.

(Serves 8)

This recipe was submitted on 10/10/2006

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