This is a recipe to make chicken curry, using pre-packaged Japanese curry roux.
Ingredients:
- 8-12 chicken legs or 1 1/4 lb boneless chicken thighs, cut into 1 inch blocks
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 inch fresh ginger root, minced
- 1/2 tsp curry powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 lb Japanese curry roux (*adjust the thickness of curry to your preference by changing the amount of curry roux)
- vegetable oil
Preparation:
Poke chicken with a fork and sprinkle salt, pepper, and curry powder over chicken. Heat 1 Tbsp of oil in a large skillet and fry chicken legs on high heat until the surface is lightly browned. Remove the chicken and drain on paper towels. Heat 1 Tbsp of vegetable oil in a deep pot and saute ginger, garlic, and onion on medium heat until onion slices are softened. Add fried chicken in the pot. Pour 3 cups of water over the ingredients and bring to a boil. Turn down the heat to low and simmer until chicken is softened, skimming off any foam or impurities that rise to the surface. Add curry roux and stir well. Simmer for about 5 minutes.
*Makes 4 servings.
*Makes 4 servings.