Japanese Chicken Curry

So many countries in Asia have their own signature curry dishes.  Here in Japan, their curry is a lot more subtle and light compared to Indian curry or Thai curry.  Japanese curry has less spices, therefore the taste is pretty sweet and not too strong.  This curry should be easy to devour especially for the curry first-timer.

I bought these packaged curry cubes from Japanese groceries stores ortherwise this product is widely available in many Asian supermarkets as well.  There are different levels of spiciness to choose from.  I picked the least heat one which is suitable for my children.  Japanese curry can be served over rice or udon or even bread.

How to make them is also pretty simple.  On the hot pan, drop some cooking oil and cook slices of chicken meat until they cooked halfway through.  Then add in some carrots, potatoes and onions.  Cook them for another two or three minutes while turning occasionally.  After that, add in chicken stock or simply water just enough up to where some items still slightly emerge on top of the water.  Bring them to boil and turn the heat down and keep the stock simmering uncovered for 20 minutes, stirring occasionally.

When the vegetables are ready, add the curry cubes in a laddle and let it slowly dissolved with spoon.  I used 4 cubes for this recipe which served for 6 persons.  Add some seasonings like salt or soy sauce.  Simmer on low heat, until the curry is thickened.  Serve the curry with rice or udon.

Furikake

Normally in Japan, curry is served over pork katsu or deep-fried crumbed pork fillet.  So, what I did here, is to serve my homemade Japanese curry over some karaage or deep-fried chicken for double meat effects.  Then I also topped with furikake (dry rice seasoning).  It was a very very delicious meal indeed.   Good luck trying, guys and Octie Appetie......