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| Japanese Curry Recipe |
Today, I would like to introduce a recipe for Japanese-style curry that boasts a rich flavor.
While the curry we usually make at home is often the familiar yellow curry, the recipe I’m sharing today is based on the deep flavor developed by sautéing onions for a long time, resembling the recipes from specialized Japanese curry restaurants.
If you want to make a luxurious and delicious curry at home, I recommend following the recipe below. Honestly, it requires time and dedication, but the flavor and depth it offers are worth the effort, making it a great dish to try at home.
Ingredients
For 12 servings of solid curry
(Measurement: paper cup, rice spoon)
Cooking tools: Blender, air fryer needed
- Chicken thigh: 600g
- Japanese solid curry: 12 servings
- Onions: 3
- Potatoes: 4
- Carrot: 1
- Garlic: 5-10 cloves
- Salt: a little
- Pepper: a little
- Butter: total 40g
- Water: 2 cups (360ml)
- Coconut milk: 2 cups (360ml)
- Tomato spaghetti sauce: 2 tablespoons
Preparation Steps
Cut the 3 onions in half and slice them thinly along the grain.
Cut the 4 potatoes into large chunks.
Cut the carrot in half and then into large pieces.
Slice the garlic (5-10 cloves) thinly for topping.
Cooking Process
Season the 600g chicken thigh with a little salt and pepper for marinating.
In a pan (or pot), melt a generous amount of butter (about 20g) and brown the chicken thighs on both sides until golden.
In the same pan (or pot) where the chicken was cooked, melt another 20g of butter and add the prepared onions, potatoes, and carrots. Sauté for 1 hour until the onions turn brown and break down. It’s crucial to maintain low heat to avoid burning the onions while evaporating moisture.
Transfer the sautéed vegetables to a blender and blend until smooth.
Pour the blended vegetables back into the pan, add 2 cups of water (360ml) to the blender to rinse out any remaining vegetable puree, and add it to the pan.
Keep the heat on low, and when the mixture starts to boil, add 12 servings of Japanese solid curry and stir well to dissolve.
Add 2 cups (360ml) of coconut milk and mix well. If coconut milk is unavailable, you can substitute it with 2 cups of regular milk.
Add 2 tablespoons of store-bought tomato spaghetti sauce and mix well. If you don't have tomato sauce, you can replace it with ketchup.
For the garlic slices, coat them with a little salt and cooking oil, then air fry them until crispy to make garlic flakes. When using an air fryer, the cooking time may vary depending on the thickness of the garlic and the type of air fryer, so check frequently at 130-150 degrees until you reach the desired texture. If you don’t have an air fryer, you can fry them in a pan with oil.
Place a serving of rice in the center of a plate, pour the curry sauce around it, and top it with the previously cooked chicken thighs and garlic flakes for a delicious finish.
