JAPANESE CHICKEN CURRY

INGREDIENTS

  • 3 fresh chorizo sausages
  • 1 tablespoon vegetable oil
  • 600g chicken thigh fillets, cut into 2cm pieces
  • 60g butter, chopped
  • 1 small brown onion, finely chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1/4 cup plain flour
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 2 carrots, sliced diagonally
  • 150g green beans, trimmed, halved
  • 1/4 cup apple sauce
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon honey
  • 2 spring onions, thinly sliced diagonally
  • 1 teaspoon sesame seeds
  • Pickled ginger, to serve
  • Steamed Japanese rice, to serve
METHOD

1. Heat oil in a large deep frying pan over medium-high heat. Cook chicken for 5 minutes or until browned all over. Transfer to a plate.

2. Melt butter in same pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until browned. Add ginger and garlic. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 4 minutes or until mixture is well browned.

3. Add curry powder and tomato paste. Stir to combine. Add 3/4 cup of the stock. Stir until well combined. Add remaining stock and 1 1/4 cups water. Bring to a simmer. Add chicken and carrot. Reduce heat to medium-low. Simmer for 15 minutes or until chicken is cooked through. Add beans, sauces and honey. Cook for a further 5 minutes or until beans are tender.

4. Sprinkle curry with spring onion and sesame seeds. Serve with pickled ginger and rice.

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