Japanese Chicken Curry

Posted in Curry, Dinner, Food, Food photography, Photography

I can’t remember where I got this recipe but it’s not a spicy curry, it’s more of a sweet curry as it has honey in it. Here’s the step by step below.

Ingredients are in this photo and the measurements are: 2 cups of chicken stock, 2 tablespoon soy sauce, 1 tablespoon of honey, 1 tablespoon mild curry powder, 2 teaspoon of garam masala and 2 tablespoon of plain flour
Cut the carrots and potatoes into chunks, mince the garlic and dice the onion
Fry the chicken in oil and remove from the pan. I used thigh as it’s more juicy than breast. Then fry off the onion and garlic until soft. Once softened, add in the flour, curry powder and garam masala. Cook it off for a minute and gradually add in the chicken stock.
Once you’ve added the stock, put back the chicken and add in the carrots and the potatoes. Slowly bring it to the boil and turn down the heat. Simmer for about 25 minutes or until the sauce has thickened.
Ta da! I had mine with udon noodles because I didn’t feel like having rice with it. To be honest it was very tasty with the noodles!

If the 1 tablespoon of honey is too much then you can adjust it on how sweet you want it. Why don’t you give this recipe a try.

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Published by chansuiling

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