Every time I go to a Japanese restaurant in Sydney, one of the thing that I would love to order, is Japanese chicken curry. It is often served as a dinner dish, or lunch. It also comes in bento boxes too! Japanese curry has a very different taste compared to Indian curries. Japanese curry is sweeter, milder and thicker. In fact, I think this dish is a quick, easy and fail-safe meal to make and best for for busy weekday nights!! Above all, this dish has great nutrition too! It’s whipped with of chicken, carrots, potatoes and onions. So today, I’ll be sharing my style in this recipe.
You’ll need (serves 4):
- 500 grams tenderise chicken
- 2 carrots, cut into small chunks
- 1 onion, sliced
- 2 medium potato, cut into small chunks
- 1 can coconut milk (375ml)
- 500ml chicken stock
- 100g of Japanese curry cubes (approx. 4 cubes)
- Small amount of coriander, for garnish
- Add a pot of water over high heat and parboil potatoes and carrots until tender.
- Meanwhile, heat small amount of oil on a saucepan, over medium heat. Add onions and stir fry, until golden brown.
- Add chicken and continue stir fry until almost cooked, about 10 minutes. Pour into a dish and leave aside.
- Add stock, curry cubes in saucepan until well combined and a thick texture is formed.
- Add coconut milk, and continue stirring.
- Finally add the chicken mixture and stir occasionally for about 5 minutes.
- Serve with steam rice, and garnish with coriander.
- Japanese Curry Cubes can be purchase in Asian grocery shops.
- This stew can be made in a bulk and store in separate containers, microwave when required.