japanese chicken curry |
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You can use lamb or beef as well, but chicken works best. S&B Curry (spicier & soupier) and House Brand Vermont (sweet undertone and a little thicker) curry blocks are our favorites. We eat both, depending on the kind of mood I'm in, and what's in the pantry.
I don't use any salt here because the combination of curry blocks and chicken broth provide lots of flavor. |
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1 package of boneless/skinless chicken thighs, cut into bite-sized pieces
Spash of olive oil 3-4 cloves of garlic, finely chopped 1 S&B Curry block, Medium Hot *or* 1 House Brand Vermont Curry block Medium (This one is a little sweeter) 2-3 cups of chicken broth 2-3 cups of water |
1 onion, chopped
2-3 stalks of celery, chopped 2-3 carrots, chopped Add ins Fukujin-zuke (the sweet-ish red pickles) Shiso |
Heat oil in a dutch oven or soup pot. Add garlic and chicken. Cook until nice and browned. Add onions, carrots and celery and cook until they are almost browned. Break up the curry blocks and add with chicken broth and water. Let simmer for about 30 minutes, and then taste. Adjust with chicken broth (too weak) or water (too salty) to your taste.
Serve over hot Japanese rice and garnish with fukujin-zuke or shiso.
Serve over hot Japanese rice and garnish with fukujin-zuke or shiso.
