Japanese Golden Chicken Curry Food

JAPANESE GOLDEN CURRY

Steps:

• in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
• Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
• Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
• Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
• Serve hot over rice or noodles.

JAPANESE CHICKEN CURRY

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
• Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
• Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
• Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
• Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
• Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
• Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
• Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
• Adjust salt to taste.
• Serve with hot rice on the side.

CROCK POT GOLDEN CHICKEN CURRY

Steps:

• Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
• In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
• Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
• Next, gradually add flour mixing thoroughly into a pasty consistency.
• Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
• Last, pour broth mixture over the ingredients in the crockpot.
• Cover and cook on high for 6 - 8 hours, stirring occasionally.
• Serve over hot rice accompanied by sour and/or sweet pickled condiments.