Japanese Curry - Cuisine Magazine - From New Zealand to the World

Ingredients

• CURRY ROUX
• 2 tablespoons neutral vegetable oil
• 2 boneless chicken thighs, cut into bite-sized pieces
• 2 onions, finely chopped
• 1 garlic clove, chopped
• 3cm fresh ginger, chopped
• 1 stick celery, finely chopped
• 1 carrot, grated
• 1 apple, finely chopped or grated
• 3 tablespoons curry powder
• 240ml (8 fl oz) crushed tomatoes
• 4 tablespoons plain flour
• 600ml dashi (see recipe), chicken stock or dashi shojin
• 2 potatoes, peeled and quartered
• SEASONING
• 1 tablespoon Worcestershire or tonkatsu sauce
• 1 tablespoon malted or nutritional yeast
• 1 tablespoon soy sauce
• 2–3 teaspoons salt
• SIDES
• ½ eggplant (aubergine)
• ½ zucchini (courgette)
• ½ capsicum (pepper)
• 8 green beans
• oil, for frying
• cooked rice for 4 people
• DASHI makes 1 litre (4 cups) dashi / preparation 5 mins / cook 15 mins / rest 40 mins - overnight
• 1 litre (4 cups) water
• 10g dried kombu, cut in half
• 10g katsuobushi (dried bonito flakes)