Homemade Japanese Curry Part II

As I've mentioned previously storebought curry cubes is very convenient as you just need to add in couples of the cubes into a pot of water and cook with the rest of ingredients. Unlike homemade curry cubes, you still need a few ingredients to get it done. Do not worry is not that tedious at all! :D The other 2 important magic ingredients are Fuji apples & honey!! Yes to sweeten the curry and to mellow down the spiciness :D I've actually increase the apples to 2 quantity instead of using only one. Overall the taste and consistency of the curry is on par with the storebought version one :D Why not try homemade some Japanese curry cubes, am sure you will like it as much as I do! ^.*

Recipe reference from Just One Cookbook
Ingredient

• 300gm chicken breast, cut into small cube
• 1 tsp curry powder
• 1/2 tsp salt
• 2 cloves garlic, minced
• 2 large onions, cut into cubes
• 200gm carrots, cut into cubes
• 2 russet potato, cut into cubes
• 4 cups chicken stock (or use 1.5 cubes chicken stock cube with same amount of water & omit salt in the recipe)
• 2 Fuji apples, peeled and cored
• 1 tbsp honey
• 1.5 tsp salt
• 1 batch Homemade Japanese Curry Roux
• 1 tbsp low sodium soy sauce, or to taste

Method

1. Marinate chicken breast cubes with curry powder and salt for at least 30mins.
2. Heat 1 tbsp oil in a medium pot. Add in garlic & onions, saute over low heat for 5 mins until onions is soft & translucent.
3. Add in chicken cubes and cook till meat is opaque.
4. Add in carrots and stir fry for another 1 min.
5. Add in stock or water and bring to boil.
6. While waiting for the water to boil, coarsely grate the apples over the mixture. Add in honey and salt if using. Simmer, uncovered, for 10mins, stirring occasionally.
7. Add in potatoes and simmer for another 10mins until the potatoes for tender.
8. Ladle some hot liquid from the pot and mix with the homemade curry roux. Stir till the mixture is well dissolved and smooth.
9. Add the roux paste back into the pot and stir to combine. Add in soy sauce to taste if necessary. Cook over low heat, 10-15 mins till curry thickens. Serve with warm rice.

The kids love this teddy bear to bits! :D Idea inspired from Pinterest :D

I've used cooled Calrose rice which is more starchy than normal long grain rice, easier to mould into any shapes you desired :D

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodie