Lunch

Chicken Curry - japanese version is for Lunch.

Chicken Curry - japanese version takes 30 minutes to prepare.

Chicken Curry - japanese version takes 60 minutes to cook.

Chicken Curry - japanese version makes 10 servings.

The ingredients for Chicken Curry - japanese version are:

for the stew ingredients:
- 500g of diced chicken breasts without skin
- 2 medium potatoes
- 2 carrots
- 2 medium onions
- 5 garlic cloves
- 1 medium eggplant
- 50ml of Sake
- 0.5 cup of low sodium soy sauce
- 4 tsp salt
- 1 small ginger root
- 5 bay leaves
- 1 medium chili pepper
- 5 tbsp of canola oil
- 1 tbsp of sesame oil

Mushroom stock
- 500ml of water
- 5 dried mushrooms

Curry roux:
- 4 tbsp of yellow curry powder
- 1/2 cup of white flour
- 1tsp of white pepper powder
- 2 tsp of black pepper powder
- 1 tsp of ground coriander seeds
- 4 tbsp of unsalted butter

Kakushi Aji - the secret ingredient *
- 1 medium red or green apple

Here is how you make Chicken Curry - japanese version:

For the mushroom stock:1 - in a bowl hydrate the dried shitake mushrooms with the water and sit for at least 2 hours. Better if you prepare it in the previous day.For the stew:2- cut the eggplant, the carrots and the potatoes in bite-size chunks3- slice the hydrated shiitake mushrooms, after taking out the stems (the stems can be used too, but as they're harder cook it with the harder ingredients)4- smash the garlic cloves and take out the skins5- take 1 onion and chop thinly, and take the other cutting in large pieces6- Peel the ginger root and grate or slice it thinly7- Remove the chili pepper seeds and slice it thinly8- Heat a Casserole and add the canola oil9- Add the bay leaves, the chili pepper and the ginger, stir until the chili pepper starts to became faint red10- Add the chopped onions and stir until the onion become medium brown, and then add the garlic until it become lightly brown 11- Add the diced chicken breasts, the eggplant, the potatoes and the onions. Stir until the chicken become white.12- Add the mushroom stock, the sake, the soy sauce, the sesame seed and the salt and let it cook until the carrots become soft (al dente)For the Curry roux:13 - in a fry pan toast lightly the peppers, the ground coriander seeds. When the fragrance comes out reserve it.14- In the same pan toast the white flour until it become a very clear brown, and then add the curry powder and the pepper and coriander mixture. Toast it for 1 minute.15- Add the unsalted butter melted and mix until the ingredients become a paste. For the assembly:16- when the stew is done (the carrots become al dente), dilute the paste of the curry in the soup stock from the stew in a little bowl.17- mix the diluted curry roux in the stew and let it simmer, in low heat until become thick. Turn off the burner.18- Grate the apple unpeeled and mix it to the stew* kakushi aji - the secret ingredient is a ingredient that enriches the flavor of the curry. There are several ingredients that can be added that has different effects in the taste.Apple - give more sweetnessCoffee (black) - get a more round taste to the currychocolate - gives some sweetness and enriches the aftertaste of the curryServing Size:?10-12 servingsNumber of Servings: 10Recipe submitted by SparkPeople user NELSON.OOKA.

The nutritional information for Chicken Curry - japanese version is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 270.0

• Total Fat: 11.6 g
• Cholesterol: 41.4 mg
• Sodium: 1,172.6 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 5.3 g
• Protein: 15.6 g

Chicken Curry - japanese version is Asian cuisine.