Japanese-Style Curry

Name: Japanese-Style Curry (カレーライス)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 1.2 litres (42 fl oz) good-quality chicken stock; 1 quantity of Steamed Rice; 1 teaspoon sea salt; 1 large onion, thinly sliced; cornichons, tiny pickled onions and a soft-boiled egg, to serve, optional; 2 small apples, peeled and grated; 2 tablespoons tomato sauce (ketchup); 2 tablespoons butter; 5 garlic cloves, grated; 2 tablespoons sunflower oil; ¼ cup (35 g) plain (all-purpose) flour; 2 carrots, coarsely grated; 200 g (7 oz) tinned chopped tomatoes; 4 skinless chicken thigh fillets, cut into bite-sized pieces; 1½ teaspoons honey; 3 tablespoons Worcestershire sauce; 30 g (1 oz) fresh ginger, peeled and grated; 3 tablespoons mild curry powder; 3 tablespoons soy sauce

カレーライス

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

The Japanese are experts at inventing their own versions of foreign dishes. They have a slight obsession with curry, so naturally they have created a Japanese version.

Ingredients

Fresh

1 large onion, thinly sliced
5 garlic cloves, grated
30 g (1

Asia
Japan
Main course

Method

Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic and ginger and cook until it turns a deep golden colour and begins to caramelise. Increase the heat to medium and stir-fry the mixture until the onion is golden.

Reduce the heat, add the chicken and fry for 3 minutes. Add the butter and flour and stir for 2 minutes. Add the curry powder, then increase the heat a