Japanese Curry
I had no idea a Japanese curry existed until I started researching curries. It is so nostalgic, yet foreign at the same time. Reminds me of a stew my grandma would make but then it is reinforced with asian flavors like curry powder and dashi. If you like curry, you must try this one out.
Ingredients
- 450 g chicken thighs, diced 1 ½" cubes
- 6 g kosher salt
- 225 g Yukon gold potatoes, large diced
- 175 g carrots, large diced
- 125 g shiitake mushrooms, quartered
- 150 g yellow onion, small diced
- 15 g grated ginger
- 15 g grated garlic
- 20 g Japanese curry powder, sub Indian curry powder
- 10 g garam masala
- 115 g butter, 1 stick
- 60 g flour
- 1000 g chicken stock
- 25 g instant dashi powder, or bouillon
- 50 g soy sauce
- 15 g Worcestershire sauce
- 45 g honey
- high smoke point oil
Instructions
- In a bowl, salt the chicken thighs and let them sit for at least 10 minutes.
- Heat your Dutch oven over medium-high heat. Add in 2 tbsp of oil followed by the chicken thighs. Sear the chicken thighs for 5 minutes, until some color has formed.
- Add in the onions and mushrooms and cook until the onions are soft, translucent and just starting to caramelize, roughly 5 minutes. Deglaze with a little bit of water if needed to scrape up the brown bits.
- Stir in garlic and ginger and cook for 1-2 minutes.
- Stir in the curry powder and garam masala. Allow the spices to toast for 1 minute and then add in the butter.
- Allow the butter to melt fully and then stir in the flour. Cook for one minute and then add in the stock and dashi powder. Bring the pot to a simmer.
- Add in the potatoes, carrots, soy, Worcestershire and honey.
- Give everything a nice stir and the cover and simmer on medium-low heat for 15-20 minutes stirring occasionally. When the vegetables are tender, the soup is ready. Adjust seasoning or consistency if needed with salt and stock. Serve with Japanese rice.
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