Friday, February 25, 2011

Indian (Japanese Infused) Chicken Curry - don't be confused!

Without a thickening agent such as coconut milk, yogurt, heavy cream or any kind of thickening flour, curries may turn out the undesired consistency of being "watery". I made Indian curry the other day and wanted to share this nifty trick of alternatively thickening (and sweetening) the curry. Cooking Tip: Add a tiny piece of Japanese curry-cube (Japanese instant roux-based curry)! YESsss! Indian (Japanese Infused) Chicken Curry - don't be confused!

Usually, I will add tomatoes to my homemade curry (that is what makes some Indian curries so tasty!) to level up the depth in flavors and tinge of sweetness. But today, I am using Japanese instant curry-cube (Japanese curry tends to be sweeter; and store-bought Japanese curry-cube usually comes with some kind of thickening agent in it)!
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Indian (Japanese Infused) Chicken Curry
Fry some onions, garlic and half of the intended quantity of Indian curry powder in oil to fire up some aroma (Note: The curry powder was considered homemade since the spices were blended at home, and given to me from a friend).

Add in chicken, potatoes and carrots and mix well. Add water, allow it to come to a slight boil. When boiling, add in remaining Indian curry powder and mix well. Turn to low-medium heat and simmer for 30-45 minutes till the chicken is cooked, and curry has been reduced a little. Gently stir in Japanese curry-paste and finally add the peas last to avoid overcooking the thawed (frozen) peas.

You can use your own Indian spice-curry blend and employ the same trick of adding a lil' Japanese curry-paste. The highlight is still the Indian spices, I assure you. The addition of a lil' Japanese curry only gave that little flavor nuance, great for a pleasant surprise.

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