Japanese navy curry recipe
Japan's take on curry delivers spice, a little sweetness, and all-round comfort.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Rice cooker
- Mixing bowl
- Plate
- Ladle
- Peeler
- Serving bowl
Ingredients
- 2 tbsp neutral oil, such as grapeseed oil
- 2 chicken breast fillets, skin on, cut into 4cm pieces
- ½ onion, cut into 4 pieces
- 1½ large carrots, cut into 4cm pieces
- 20 gm butter
- 1½ tbsp plain flour
- 2 tbsp hot curry powder
- 500 ml (2 cups) chicken stock
- 1 sebago potato, cut into 4cm pieces
- 2 tbsp soy sauce
- 2 tbsp apple juice (or to taste)
- 1 tbsp honey (or to taste)
- Thinly sliced raw white onion and chives, to serve
- Steamed koshikari rice or other short-grain rice, to serve
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