Better Than Ramen? Why Japanese Curry Is the Ultimate Comfort Food You Need to Try
Serve it with rice, noodles or any vegetables that you prefer.
Even though we’re used to associating curry with the Indian cuisine, it turns out that Japan has also come up with its own version of the famous meal. The Japanese curry can be served with whatever garnish you like the best and is actually quite easy to make, so keep the recipe for the time you’ll wonder what to prepare for lunch or dinner.
Ingredients: 500 g of chicken thighs, 300 g of rice, 2–3 potatoes, 1 carrot, 1 onion, 1–2 tablespoons of curry paste, 1 tablespoon of ground ginger, 1 tablespoon of mild curry powder, salt and ground black pepper to taste, vegetable oil for frying, 600–800 ml of water.
Remove the skin and fat from the thighs, then cut the meat into small cubes. Place everything in a pot, cover with cold water, bring to a boil, and simmer for 7–10 minutes over low heat.
Cut the carrots and potatoes into small pieces, and the onion into half-rings. Stirring constantly, fry the ingredients in a small amount of oil over medium heat until tender. Finely chop the fresh ginger and garlic and fry them together with the vegetables.
Mix the curry powder, ground ginger, one teaspoon of salt, and ground pepper. Add a little hot broth to the ingredients and mix thoroughly.
When the onions, carrots, and potatoes are cooked, add the chicken pieces. Pour in the broth and spice mixture, and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for another 20 minutes, stirring occasionally.
Serve the hot Japanese curry with a side of rice and fresh or pickled vegetables.
