JAPANESE CHICKEN CURRY | TASTY TREAT

AuthorXohaib Khan
RatingDifficultyIntermediate
JAPANESE CHICKEN CURRY
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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tbsp Vegetable oil
 600 g Chicken fillets. I will prefer to take thigh pieces. Wash It and cut into pieces
 1 chopped Onion
 Fresh ginger. Peel it and use it grated
 2 cloves Garlic. Crush it.
 ¼ cup Plain flour
 2 tbsp curry powder
 2 cups Chicken stock. Prepare it by boiling the chicken in water. Add salt to taste.
 2 Carrots. Sliced
 150 g Green beans. You can also take green peas if you do not like beans
 ¼ cup Apple sauce
 1 tbsp Soya sauce
 1 tbsp Honey
 2 Spring onions
 1 tbsp Sesame seeds. This is optional to add
 2 tbsp tomato paste
 Steamed rice
 Pickled ginger
1

Heat oil in a deep frying pan over medium-high flame

2

Add chicken to hot oil and stir it. Cook it for five minutes, until the color of chicken turns brown. Transfer the half-cooked chicken to a plate.

3

Melt butter in the same frying pan over medium-high heat. Add brown onion. Cook for three minutes.

4

Now add ginger to it. Stir and cook for almost three to four seconds so as to add the aroma of ginger to the curry.

5

Add flour and stir and cook it, until it turns brown.

6

Add curry powder.

7

Add tomato paste

8

Add chicken broth and stir the ingredients Turn the flame to medium-low.

9

Add chicken and carrots to the mixture.

10

Cook for almost 15 minutes with continued

11

Now add green beans.

12

Add the sauces.

13

Add honey.

14

Cook the mixture for five minutes, until the beans and carrots become soft.

15

Sprinkle curry with the spring onion and sesame seeds.

16

Serve the chicken curry with white steamed rice and pickled ginger.

Ingredients

 1 tbsp Vegetable oil
 600 g Chicken fillets. I will prefer to take thigh pieces. Wash It and cut into pieces
 1 chopped Onion
 Fresh ginger. Peel it and use it grated
 2 cloves Garlic. Crush it.
 ¼ cup Plain flour
 2 tbsp curry powder
 2 cups Chicken stock. Prepare it by boiling the chicken in water. Add salt to taste.
 2 Carrots. Sliced
 150 g Green beans. You can also take green peas if you do not like beans
 ¼ cup Apple sauce
 1 tbsp Soya sauce
 1 tbsp Honey
 2 Spring onions
 1 tbsp Sesame seeds. This is optional to add
 2 tbsp tomato paste
 Steamed rice
 Pickled ginger

Directions

1

Heat oil in a deep frying pan over medium-high flame

2

Add chicken to hot oil and stir it. Cook it for five minutes, until the color of chicken turns brown. Transfer the half-cooked chicken to a plate.

3

Melt butter in the same frying pan over medium-high heat. Add brown onion. Cook for three minutes.

4

Now add ginger to it. Stir and cook for almost three to four seconds so as to add the aroma of ginger to the curry.

5

Add flour and stir and cook it, until it turns brown.

6

Add curry powder.

7

Add tomato paste

8

Add chicken broth and stir the ingredients Turn the flame to medium-low.

9

Add chicken and carrots to the mixture.

10

Cook for almost 15 minutes with continued

11

Now add green beans.

12

Add the sauces.

13

Add honey.

14

Cook the mixture for five minutes, until the beans and carrots become soft.

15

Sprinkle curry with the spring onion and sesame seeds.

16

Serve the chicken curry with white steamed rice and pickled ginger.

JAPANESE CHICKEN CURRY | TASTY TREAT

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