Japanese Curry

Posted by Sarah Kiino at 12/15/2006 10:52 AM
Categories: Vegetables, Poultry, Main Dishes, Japanese and Japanese American Recipes






Thick and greenish-brown in hue, Japanese curry is unlikely to win any awards for its good looks. To the uninitiated, its distinctive flavor may take a little getting used to, too. But at my house, curry night—and curry night always means Japanese curry—triggers such eager anticipation, you'd think filet mignon was on the menu, not lowly chicken thighs. Of course, the reason for this is simple and quite obvious: in the cold of winter, this dish speaks directly to our cravings for comfort and warmth. It's hearty, bold, and filling.

But what is Japanese curry, anyway? Well, in the most cursory sense, it's a combination of spices—cumin, coriander, bay, turmeric, chiles, and others—blended with oils and thickening agents, molded into what looks like a candy bar, and sold as "curry roux." As in more conventional curry powder, no one spice predominates; it's a whole new flavor created out of disparate elements.





When made into a sauce for meat or vegetables, this curry is rich, spicy (though not necessarily hot spicy), fruity, and a bit sweet. Though it's descended from the curries in India (according to Wikipedia, curry arrived in Japan during the Meiji period), it has evolved into something all its own, with a very particular flavor and aroma. The meat and vegetables used will vary, but Japanese curry is almost always served over rice (curry udon being a notable exception). And no wonder—the rice, soaked with all that luscious sauce, is arguably the best part of the meal.

My meat of choice when making Japanese curry is moist, flavorful, chicken thighs. For veggies, I stick with pretty basic stuff: carrots, onion, potato, and green beans. But hey, it's really about the curry—as far as the other ingredients go, experiment your heart out.

For a host of other warming spice-centric recipes, check out the blog Bitchin' in the Kitchen with Rosie, this month's host for The Spice is Right.





JAPANESE CURRY

2 cloves garlic, chopped
1 large onion, chopped
1/2 pound green beans, trimmed and cut into 1" lengths
2 potatoes, peeled and cut into 1" cubes
2 carrots, halved lengthwise and cut into 1" chunks
1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into bite-sized pieces
1 3.5-ounce box curry roux (brands include S&B, House, and others)
2 1/2 cups chicken broth or water

Saute onion and garlic in oil in a large pan or dutch oven until softened. Add potatoes, carrots, chicken, broth, and stir. Bring to a boil and simmer, partially covered, until chicken and potatoes are almost cooked, about 10-15 minutes, skimming off the foam that rises to the surface. Add green beans and cook about 5 minutes longer. Break up curry roux, add to pan, and stir until melted. Simmer about 5 minutes longer. Serve over Japanese rice.


Categories: Main Dishes, Japanese and Japanese American Recipes, Poultry, Vegetables

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