Ingredients
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Splash of olive oil
3-4 cloves of garlic, finely chopped 1 package of boneless/skinless chicken thighs (4-6 pieces) Cut into bite-sized pieces 1 onion, chopped 2-3 stalks of celery, chopped 2-3 carrots, chopped 1 S&B Golden Curry block, Medium Hot (3.2 ounces) OR Half of the House Brand Vermont Curry block, Medium (8.1 ounces) This one is a little sweeter. |
2-3 cups of chicken broth
2-3 cups of water Japanese Pickle Add-Ins Fukujin-zuke (foo-koo-gin zoo-keh)--Sweet-ish bright red pickles Shiba-zuke (she-bah zoo-keh)--Magenta-ish salty pickles Shiso (she-sew)--Sharp purple-ish pickles |
What To Do
Heat oil in a dutch oven or soup pot. When the oil is hot and sheets the bottom, add garlic and chicken. Stir until fully cooked and nicely browned.
Add onions, carrots and celery and cook until just starting to soften, less long if you like very crunchy vegetables.
Break up the curry blocks and add with 2 cups each of chicken broth and water (4 cups total). Stir to dissolve the curry block completely.
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 rice and garnish with Japanese pickles such as fukujin-zuke, shiba-zuke, or shiso.
Add onions, carrots and celery and cook until just starting to soften, less long if you like very crunchy vegetables.
Break up the curry blocks and add with 2 cups each of chicken broth and water (4 cups total). Stir to dissolve the curry block completely.
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 rice and garnish with Japanese pickles such as fukujin-zuke, shiba-zuke, or shiso.
Notes and Talking Story
- You can use lamb or beef, but our family prefers chicken.
- S&B Curry tends to be spicier & soupier while House Brand Vermont has a sweet undertone and is a little thicker.
- This curry freezes extremely well, and it’s easy to make a double batch if you have a large dutch oven.
- There are a variety of Japanese pickles, and fukujin-zuke is the one that is traditionally served as a condiment to Japanese curry. Ignore the picture on Wikipedia, but the rest of it is accurate.
- I don't know why these pickles are so vibrantly colored, but they do look and taste great with this curry. These are common Japanese pickles can be found in most Asian grocery stores.
- Leftovers can be made into a killer udon/ramen set by adding your favorite noodle, and a bit of chicken broth or water to thin out the curry.
