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

Homemade Japanese Curry Part I - Curry Roux

My kids love japanese curry rice therefore this is the most common food I prepare for them. It is fuss free to cook by using premix curry cube. Anytime I can just chop up all the necessary ingredients and throw in a couple cubes of the premix curry cube, a pot of easy meal is ready in no time! Call me ignorant as it never occurs to me that Japanese curry roux can be easily made from the home kitchen! Yes it is actually really really simple to make a batch of this roux with simple ingredients minus the MSG, flavorings, other unknown ingredients which you can find in the premixed cubes. 

On my first attempt the curry roux turned out slightly spicy for my kids palate, though they polish up the curry with couple glasses of water hahaha...Therefore I fine tuned the recipe slightly and it turns out perfectly (for them), not too spicy but still a tinge of spicy aftertaste :D 

Simple ingredients! plain flour, butter, ketchup, paprika, meat curry powder & garam marsala...oops  Worcestershire sauce missing in the picture :D As you can see the ingredients are not even a hint of Japanese flavour! Extracted from Wikipedia : "Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish." Read up here to find out more! 

Premixed (left) versus homemade (right)

Recipe reference from Just One Cookbook & No Recipes
Ingredient

• 45gm unsalted butter
• 5 tbsp plain flour
• 1 tbsp curry powder
• 1/2 tbsp garam masala (use 1 tbsp for spicier curry)
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato sauce

Method

1. Melt butter in a saucepan over low heat.
2. Add flour and stir to combine. Continue to stir the mixture over medium low heat till it turns golden brown, for about 5-8 mins.
3. Add in curry powder, garam masala & paprika powder. Stir to mix evenly.
4. Add in Worcestershire sauce and tomato sauce and mix evenly. Remove from heat. Set aside for use or chill in fridge till use.

Look out for the upcoming post on how to use this homemade curry roux  to cook a pot of hearty pot of Japanese curry! ^.* (yes you can't just throw in the cubes into the pot just like the premixed one, need a couple of magic ingredients! hehehe)

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