Japanese Chicken Curry from Scratch
Not to be confused with Indian curry, the Japanese curry is thicker and milder in flavour. Although most Japanese make their curry from pre-made curry roux…
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 asianinspirations.com.au.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Spoon
- Pot
- Plate
Ingredients
- 300g chicken breast (cut into cubes)
- 2 onions (slice)
- ½ carrot (cut into bite-sized pieces)
- 2 potatoes (cut into bite-sized pieces)
- 1 tomato (cut into bite-sized pieces)
- ½ cup green peas
- 1 tsp garlic (grated)
- 1 tsp ginger (grated)
- 1 tbsp cooking oil
- 700ml water
- 1 soup stock cube
- 3 tbsp butter
- 3 tbsp wheat flour or corn starch
- 2 tbsp S&B Oriental Curry Powder
- 2 tsp sugar
- ¼ tsp salt
- 5 hard-boiled eggs (halved)
- Additional salt, pepper, or S&B Curry Powder (optional)
- Fukujinzuke (pickled radish, to serve)
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