Recipe for Japanese Chicken Curry
Courtesy of Tiffany Leong
- 3-4 tbsp of KampongKu Curry Chicken Paste
- 500g of Boneless Chicken Thighs
- 2 Potatoes
- 1 Carrot
- ¼ Cup Grated Apple
- 2 tbsp Honey
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 2 Cloves of Garlic
- 1 Onion
- Approximately 2 Cups Water
- Cut the chicken into bite size pieces.
- Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.
- Peel and slice the garlic.
- Heat the oil in a large pot over medium heat and add the onion.
- When the onions turn translucent, add the garlic.
- Add the chicken and once they are no longer pink on the outside, add in potatoes and carrot.
- When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add in water, honey, and grated apple. The water should barely cover the ingredients.
- Bring it to boil and then turn the heat to medium-low, simmer covered while stirring occasionally for about 15 minutes until the potatoes and carrots become soft.
*Simmer uncovered if the ingredients are completely submerged in the broth.
- Once boiling, use a fine-mesh strainer to skim the scum and foam from the surface of the broth.
- Turn the heat off, add in KampongKu Curry Chicken Paste, garam masala and turmeric. Stir all of it thoroughly. Taste the curry, if it is too spicy, add honey accordingly. If you prefer it to be spicier, add more KampongKu Curry Chicken Paste.
- On medium-low heat, bring it to a simmer to thicken the curry. If your curry is too thick, add water to thin it out. When you stir, make sure that nothing is stuck to the bottom of the pot; otherwise, it may burn.
- Serve your Japanese Chicken Curry with rice. Itadakimasu!