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)!



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.




Tag: indian curry, japanese curry

An Escape to Food on Facebook