Tuesday, February 15, 2011

Japanese Curry from scratch ...

My first experience having Japanese curry was about 20years ago during my first visit to Japan. I wasn't very intrigue by it as it was more sweet and tasted totally different from the curry that I am used to. However, I got pretty much accustomed to it by adding some chilli sauce to go with it *lol* My children do eat curry but their spicy threshold is still pretty low. So to get them used to eating a dish with plenty of spices, I made this for them to see which one they prefer. Apparently this one wins hands down and it has become one of the regular dish I cook specially for them.

This dish is not difficult to make, I got it from the Japanese cooking show, Dosanko Cooking which features easy authentic Japanese dishes. The spice level depends on the curry powder and the chilli sauce that you used.

300-400g chicken, cute into cubes
2 clove garlic,minced
2T butter
2T plain flour
2T curry powder, add abit of water to make it to a paste
2T chilli sauce
2T ketchup
1T soya sauce (i used light soya)
1t salt
1 medium yellow onion, quartered
potatoes and carrots, cute into bite size chunks

1. Melt butter and add garlic, fry till fragrant
2. Add flour and stir to fry till colour changes then add water and kept stirring
3. Add chicken chunks and stir till the chicken turns white
4. Add curry paste and other sauces, stir them till the chicken are well coated, add water bit by bit to get the consistency that you like
5. Add onions, potatoes and carrots, let it simmer till tender
6. Add salt to taste

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