Loke this post if you enjoy curry
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Loke this post if you enjoy curry
Cooked curry according to the recipe
Pork Vindaloo
Recipe by My Heart Beets
Japanese Curry
While we usually think of Curry as Indian, Japanese curry is technically seen as a western/british dish as it was introduced by sailors. It divert from usual curries by being based on a roux rather than yogurt, or coconut as thickening agent.
Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.
Ingredients
Chicken, Beef or Pork
Potatoes
Carrots
Onions
Flour
Curry powder
Garam masala
Oil
Ginger
Garlic
Soy sauce
Tomato Paste or ketchup
Stock of your choice
Mise en Place
Cut your meat into small cubes
Dice your carrots and potatoes into inch-sized cubes or so
Cut your onions grossly.
Crush garlic and ginger.
Cooking
In a heated pot add onions, garlic, ginger and your meat until the meat is nice and browned.
Add the potatoes, and carrots and cover in stock and some soy sauce.
In a separate small pan, mix equal part oil and flour with a whole lot of curry powder and some garam masala. Cook on low heat, stirring occasionally until the mixture has browned some.
Once your potatoes and carrots are soft enough to spear with a fork, add the tomato product and the roux, making sure to mix well so that lumps don’t mix.
Cook for about five minutes at reduced heat to let the flavors mix and the curry thickens.
Serving Suggestion; Serve on rice, you can add hard boiled eggs.
That’s all folks!
If you try it, have questions or comments, I’d love to hear from you!
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Chicken is simmered with pineapple and vegetables in a Thai red coconut curry blend and served over rice for this sweet and savory main dish.
Curry chicken is enhanced by homemade rhubarb marmalade, which is sweet and tangy. Spread any remaining marmalade on toast or serve it with pancakes.
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