Japanese curry chicken is one of Mr 197’s favorite Asian cuisine. He loves spicy food in particular. Many times when I ask him, ”What do you want to eat?”, he will reply, ”Japanese curry chicken”. Once I asked him “Honestly, do you really like curry chicken? Or this is one of the only dishes you can name?” He replied with an embarrassed smile, “It’s the latter one.”
It’s been quite some time that I didn’t update this blog. A few reasons: I am not satisfied with the camera I was using and the picture that I took. Secondly, I got demotivated after once the post didn’t publish properly when I thought I did, and I lost everything that I wrote. Now I bought a new camera, still trying to improve my photo-taking skills bits by bits, but it’s a good start.
This weekend Mr 197 would like to eat Japanese curry chicken again, and I felt a bit bored doing nothing at home. So while I was preparing our dinner (we are also going to bring it for lunch for the next 2 days), I decided to take a couple of pictures and start practicing my photo-taking skills again while revitalizing this blog.
We sometimes like to eat a mix of different rice, so in this picture, it is a mix of black rice, natural rice, and white rice.
Makes 5-6 portion
Preparation time: 30 mins
Cooking time: 30 mins
Ingredients:
- 600 g Chicken
- 4 Potatoes (medium size)
- 3 Carrots
- 300 g Mushroom
- 1 Onion
- 4 cloves of Garlic
- Black Pepper
- Salt
- Sugar
- Soy Sauce
- Sesame Oil (Optional)
- Olive Oil
- 600 mL Hot Water
- 150 g Japanese Curry Cubes
- Marinate the Chicken
Cut the chicken into cubes. Put a bit of salt, black pepper, sugar, soy sauce, and sesame oil (if you use it) to the chicken and mix it. Leave it aside (or cover with cling wrap and put it in the fridge during summer) for around 30 minutes. - Prepare the vegetables
Chop the potatoes, carrots, and mushrooms in chunks. (Sometimes I prefer to cut carrot and mushroom and slices to make them cook faster.) Soak the chopped potatoes in saltwater. Chop the onion in small cubes and garlic finely. - Cook the curry
Drizzle 2 tsp Olive Oil in the pan and turn the fire to medium-high heat. When the oil is hot, add onion and garlic, stir-fry until onion is golden and soft. (Be careful not to burn the garlic.)Then add the chicken, cook for 2-3 minutes. Put the chopped vegetables now. Stir-fry for 2 minutes and add in the hot water. Close the lid and cook under medium low heat until the vegetables are softened. Last but not least, put the curry cubes in the mixture, mix gently until the cubes dissolve. Then close the lid and simmer for another 5-10 minutes. Close the fire and serve with rice.
Other than Japanese curry, Hokkaido Cream Sauce is a great alternative for this recipe!