JAPANESE CURRY CHICKEN
Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)
Provided by Idachef
Categories World Cuisine Recipes Asian Japanese
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
- While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
- Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
- Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Scoop rice into bowls and serve curry on top.
Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g
JAPANESE GOLDEN CHICKEN CURRY
Delicious. Pick your spice level for the curry cubes. Hearty and filling. Warms you up.
Provided by barbara lentz
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a skillet add some oil and add the onion and mushrooms. Cook until mushroom have given off their moisture. Add the chicken and brown on all sides. Add mixture to a large pot and add the water and potatoes. Bring to a boil and cook until the potatoes are almost softened. About 10 minutes.
- 2. Add the Tonkatsu sauce, ketchup, salt, brown sugar & S & G curry cubes. Stir until the cubes have melted. Add the apple, carrots, and peas. Cook until the peas are warmed through. Serve
JAPANESE GOLDEN CURRY
This recipe is something I came up with to go with a box of Golden Curry Sauce mix I spontaneously purchased (what a find!). I made it with just veggies but I think adding some protein (chicken, beef, tofu, etc) would be great too. The flavors are so savory with a hint of spice (cinnamon?). You can find Golden Curry at most grocery stores in the Asian section - I found mine at an average Ralphs.
Provided by sofie-a-toast
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
- Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
- Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
- Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
- Serve hot over rice or noodles.
Nutrition Facts : Calories 292.5, Fat 9, SaturatedFat 1.2, Sodium 57.8, Carbohydrate 50.3, Fiber 8.9, Sugar 9.1, Protein 10
CROCK POT GOLDEN CHICKEN CURRY
Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.
Provided by IOjaw
Categories Curries
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
- In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
- Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
- Next, gradually add flour mixing thoroughly into a pasty consistency.
- Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
- Last, pour broth mixture over the ingredients in the crockpot.
- Cover and cook on high for 6 - 8 hours, stirring occasionally.
- Serve over hot rice accompanied by sour and/or sweet pickled condiments.
Nutrition Facts : Calories 339.2, Fat 10, SaturatedFat 2, Cholesterol 50.4, Sodium 676.4, Carbohydrate 37.3, Fiber 5, Sugar 3.3, Protein 24.9
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