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
JAVANESE DINNER
This recipe came from my sister (a Home Economics teacher as they were called back in the 60's and 70's). It is as much fun as it is delicious. You line up all of the ingredients on a buffet or counter and then, adding them one by one in order, build a 14 layer dinner! This is written for 6 servings, but can be increased to serve any size crowd! The sizes are approximates since you can add more or less of each layer as you prefer. She would say you can only leave out 2 layers, but I am more flexible! : ) If this is for a party where your guests ask, "what can I bring",have them bring prepared ingredients in serving bowls and your prep time is now next to nothing!
Provided by Mjr 2
Categories Chicken
Time 1h30m
Yield 6 dinners, 6 serving(s)
Number Of Ingredients 14
Steps:
- Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their "dinner" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.
Nutrition Facts : Calories 927.2, Fat 39.9, SaturatedFat 15.9, Cholesterol 76.5, Sodium 3491.8, Carbohydrate 108.2, Fiber 7.8, Sugar 26.2, Protein 37.3
JAVANESE CHICKEN CURRY (OPOR AYAM)
Provided by Julia Moskin
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
- Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.
- Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.
- Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
- Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 58 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 25 grams, Sodium 423 milligrams, Sugar 5 grams, TransFat 0 grams
JAVANESE CHICKEN
Yield 8-10 Servings
Number Of Ingredients 19
Steps:
- Prepare and serve (in separate dishes)all ingredients. Each individual will create their own plate by layering the ingredients.
JAVANESE FRIED CHICKEN
This is a traditional Indonesian recipe for fried chicken, but I have made it a bit healthier - it still tastes good but I have substituted the frying for grilling and steaming the chicken first instead of simmering in coconut milk. I use drumsticks but you could use chicken thighs (with bone) or traditionally a whole chicken disected into small pieces. You do need to leave the skin on the chicken or it won't crisp up when grilled. If you can find fresh tumeric root use about 1 cm piece, it has a more intense flavour
Provided by Coasty
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the spices, tamarind, salt and garlic cloves. Add enough water to make a moist paste.
- Add the chicken to the paste and massage into the chicken flesh. You make want to wear gloves as the tumeric can stain your skin.
- Marinade for a couple of hours in the fridge.
- Pour the coconut milk over chicken and place in a dish in a single layer.
- Place in a steamer and steam for 20 minutes.
- Remove and grill turning to brown evenly.
Nutrition Facts : Calories 264.4, Fat 13.6, SaturatedFat 3.6, Cholesterol 118.3, Sodium 1289.4, Carbohydrate 5.9, Fiber 1.8, Sugar 2.2, Protein 29.1
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