JAPANESE CURRY WITH SHRIMP
Japanese curry is a staple in most home kitchens, with the average family eating it two to three times a week. The dish can be found on restaurant menus, sold in train cars and especially served in school cafeterias. Traditional Japanese curry often makes chicken, carrots and potato the star of the show. This fresh take highlights juicy shrimp with a velvety, tomato-centric base but still relies on the unique blend of spices for that warm umami-rich flavor. Japanese curry is always served with fukujinzuke, a tasty pickled condiment that's quick to make.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 52
Steps:
- For the curry brick: Melt the butter in a small saucepan over medium-high heat. When the butter is nearly melted, turn the heat to low. Add the flour and cook, stirring constantly, until the paste turns light brown, about 3 minutes, being careful not to let it burn.
- Remove the skillet from the heat and stir in the curry powder. Pour the mixture into a heat-safe mold of your choosing, such as a mini loaf pan or cupcake cup. Use immediately in paste form or smooth the top and place in the freezer to set (at least 20 minutes). Unmold; you can use the brick immediately or refrigerate or freeze it (see Cook's Note).
- For the fukujinzuke: Combine the dried chile, soy sauce, mirin, rice vinegar, sake and sugar in a medium saucepan and bring to a boil over medium heat. Once boiling, add the daikon, beets, carrot, mushrooms, eggplant and ginger and bring back up to a simmer. Simmer for 2 minutes. Turn off the heat. Let stand for 2 minutes, then strain the vegetables through a fine-mesh sieve into a bowl, reserving the liquid. Fold in the cucumber.
- Return the liquid to the saucepan and bring it to a simmer again over medium heat. Remove from heat and let cool. Enjoy right away or transfer the pickled vegetables to a glass jar with a lid and pour the liquid over the vegetables. Stir with a spoon. Allow to cool to room temperature then cover and refrigerate until ready to serve. The flavor is best if refrigerated a day or two, but it can also be eaten right away.
- For the curry: Shell and devein the shrimp. Rinse and drain the shells and set aside. Make a dashi (broth) by heating 1 tablespoon of oil in a 5-quart Dutch oven over medium heat. Add the shrimp shells, 1 tablespoon minced ginger, 1 tablespoon minced garlic and the bay leaf. Cook, stirring often, for 2 minutes, being careful not to brown the mixture. Add the water and bring to a boil over high heat. Lower the heat and simmer until reduced by almost half (you want about 4 1/2 cups strained dashi), 20 to 30 minutes.
- Strain the broth through a fine-mesh sieve and discard the solids. You will have about 4 1/2 cups of dashi. This can be prepared a day ahead and refrigerated.
- To make the curry, pour the remaining 2 tablespoons oil into a large saucepan or 3 1/2-quart Dutch oven and heat over medium heat. Add the minced yellow onion, tomatoes, remaining 2 tablespoons ginger and remaining 2 tablespoons garlic. Cook until softened and lightly browned, about 4 minutes. Add 4 cups of the shrimp dashi and simmer 10 minutes. Add the soy sauce and sake and bring to a boil over medium heat. Cook until the liquid is reduced by a third, about 20 minutes.
- Add the curry brick to the pot, reduce the heat and simmer until the sauce thickens, about 15 minutes. The sauce should now have a velvety, thick but pourable consistency. If the sauce is too thick, stir in the remaining 1/2 cup dashi or water.
- Add the deveined, deshelled shrimp and mushrooms to the sauce. Stir to coat and simmer until the shrimp are just cooked through, about 3 minutes. Stir in the chile if using. Season with vinegar and salt and pepper to taste. Add the honey if you want the curry to be sweeter.
- Remove from the heat and serve over fresh-cooked rice or udon noodles and garnish with parsley and lemon wedges. Serve with a mound of fukujinzuke on the side.
- Wrap the cinnamon and allspice berries in a kitchen towel, then use a meat mallet to break into smaller pieces. Toast the whole spices by combining the cinnamon pieces, allspice berries pieces, coriander seeds, cumin seeds, fennel seeds, mustard seeds, peppercorns, fenugreek seeds, cloves, cardamom and bay leaf in a medium skillet over low heat. Cook until fragrant and the mustard seeds just begin to pop, about 2 minutes. Stir often and be careful not to burn the spices. Remove from the heat and set aside to cool.
- Place the toasted cooled spices, kombu and shiitake mushroom in a spice grinder or coffee grinder and grind on high for 30 seconds to 1 minute. Shake and tap the grinder a couple of times to ensure all spices are ground. Sift through a fine-mesh sieve into a bowl. Add the ground ginger, turmeric, paprika and cayenne and combine with a fork or a small whisk. Store the curry powder in an airtight container in a cool, dry place.
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
JAVANESE CHICKEN CURRY
_Opor Ayam, Java, Indonesia **Editor's note:** This recipe is adapted from James Oseland's book [](http://astore.amazon.com/epistore-20/detail/0393054772)_[Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore](http://astore.amazon.com/epistore-20/detail/0393054772). _It was originally accompanied by [Lemongrass-Scented Coconut Rice](/recipes/food/views/237067) and [Lemongrass-Shallot Sambal](/recipes/food/views/237070) and was part of an article by Oseland on Indonesian cuisine._ A gorgeous coconut-milk curry from Java, Indonesia, perfumed with lemongrass, ginger, cinnamon sticks, and ground coriander. It's one of the benchmark dishes by which Indonesian home cooks are judged. If a young cook's _opor ayam_ is as rich and delicate as it should be, she's well on her way to becoming skilled in the kitchen. The dish is a perfect showcase for a high-quality free-range chicken. A whole one, cut into small, bone-in serving pieces, will yield the best results, though whole chicken parts can be substituted without compromising the dish's taste. Daun salam leaves, the dried seasoning herb prized in Indonesian cooking, helps give this dish its unique aroma. I've often seen bay leaves listed as a substitute for daun salam in recipe books. While bay leaves have an aggressively mentholated taste, daun salam are subtle, with a faintly foresty flavor. The only thing the two herbs share in common is that they are both green leaves that grow on trees. Omit daun salam leaves if you're unable to find them.
Provided by James Oseland
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. First, make the flavoring paste. Place the chile, shallots, garlic, galangal, ginger, and coriander in a small food processor, and pulse until the coriander is well ground (no visible bits or pieces should remain) and you have a smooth paste the consistency of creamy mashed potatoes. (If the paste will not purée properly, and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water to it, 1 tablespoon at a time, periodically turning the processor off and scraping the unground portions with a spoon down toward the blade as you go.) Set aside.
- 2. Rinse the chicken under cold running water and pat it dry with paper towels. If using a whole chicken, for authenticity cut it into 16 pieces. If using precut chicken parts, you can leave them whole. Set aside.
- 3. Heat the oil in a 3- or 4-quart saucepan, Dutch oven, or soup pot over medium-low heat. Test to see if the oil is the right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not fry aggressively or sit motionless. When the oil is the correct temperature, add all the ground flavoring paste and sauté, stirring every 10 seconds or so to prevent sticking and burning, until the paste begins to separate from the oil and the smell of raw garlic and shallots has dissipated, about 5 to 7 minutes. Add the cinnamon, tied lemongrass, lime leaves, and daun salam leaves (if using) and stir to combine them with the flavoring paste. Continue sautéing until you can clearly smell the fragrance of cinnamon, about 1 minute.
- 4. Add the chicken and raise the heat to medium. Sauté the chicken in the flavoring paste, moving it around often with a large spoon or spatula to prevent sticking or scorching. Turn each piece so that it sauts in the oil, until they are evenly golden brown, about 10 minutes. (You need not brown the chicken in two batches - it's fine if the chicken is piled in 2 layers, as long as you adjust the pieces in the pot so they all eventually brown.)
- 5. Add 1 cup of the unsweetened coconut milk, the water, and the salt to the chicken. Stir well to combine, blending the flavoring paste with the liquids and scraping from the bottom of the pot to bring up all the bits of flavor stuck to the surface, and bring to a low, steady simmer. Let the coconut milk simmer, stirring occasionally, until the fats from the chicken and coconut milk have risen to the surface and the chicken is tender and cooked through, but not falling apart from the bone, 40 to 50 minutes. You may need to lower and raise the heat occasionally if the simmer becomes too aggressive. Be careful to not allow the liquid to boil; the chicken will likely toughen and the coconut milk curdle. Taste for salt, and add more if necessary.
- 6. Add the additional 1 cup coconut milk and allow it to heat through and begin to take in the flavors of the curry, about 2 minutes. This additional coconut milk enriches this rich dish even more. If there is too much oil floating on the surface of the curry for your taste, feel free to skim some of it off, but by all means not all of it - it's intensely flavorful. Taste for salt once more.
- 7. Transfer the chicken and sauce to a low serving bowl; you may remove the cinnamon, tied lemongrass, and kaffir lime and daun salam leaves, if you like, or leave them in the bowl to continue to season the dish. Allow the dish to rest and cool at room temperature for at least 20 minutes before eating, which will give the flavors time to blend and intensify.
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
CHICKEN WITH CURRY AND BEER
I like the way this sounds. I ripped it out of one of my cookbooks so I don't know which one (I know) but it was one of those community cookbooks. This was submitted by Lois Wolke.
Provided by Oolala
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, cook the onion in butter until tender but not brown. Stir in tomato soup, beer, curry, oregano, salt, and pepper.
- Simmer, uncovered, 10 minutes.
- Arrange chicken breasts in a baking dish where they don't overlap. Pour tomato mixture over the chicken.
- Bake, uncovered, in a 350 degree F. oven or 50-55 minutes. Sprinkle with parmesan cheese. Adjust seasonings to taste.
Nutrition Facts : Calories 347.8, Fat 10.3, SaturatedFat 5.5, Cholesterol 123.4, Sodium 664.5, Carbohydrate 14.8, Fiber 1.5, Sugar 7.3, Protein 45
CHICKEN OR PRAWN JAVANESE BEER CURRY
This is a smooth, creamy and fruity curry recipe I found in the October 1979 Bon Appetit magazine. Someday that old magazine will fall apart completely and I'll feel much better if this recipe is recorded somewhere.
Provided by Marysdottir
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter over medium heat and brown onion, garlic and ginger until golden.
- Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
- Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
- Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
- Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
- Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.
Nutrition Facts : Calories 384.5, Fat 31.6, SaturatedFat 19.4, Cholesterol 104.4, Sodium 312.6, Carbohydrate 20.3, Fiber 2.8, Sugar 9.6, Protein 4
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