A recipe from Gemo
Japanese Chicken Curry
A mild, thick Japanese curry rice with tender chicken, onion, carrot, and potato in a roux-thickened sauce. This version uses a practical homemade Japanese-style roux so it stays distinct from Indian spice curries and Thai coconut curries while remaining realistic for Georgian-market home cooking.
Method
- 01
Season 500 g chicken with half the salt and 1/2 teaspoon black pepper. Prepare the onions, carrots, potatoes, garlic, ginger, and grated apple, and keep the hot rice ready for serving.
- 02
Heat 1 tablespoon oil in a heavy pot over medium-high heat. Brown the chicken lightly, then remove it to a plate; it does not need to be cooked through yet.
⏱ 5 min
- 03
Lower the heat to medium, add the onions to the same pot, and cook until softened and lightly golden. Stir in the garlic and ginger for the last minute.
⏱ 8 min
- 04
Return the chicken to the pot with 2 carrots, 2 potatoes, 650 ml hot chicken stock, grated half apple, 1 tablespoon soy sauce, 1 tablespoon ketchup, 1 tablespoon honey, and remaining salt. Bring to a gentle boil, skim if needed, then cover partly and simmer until the vegetables are just tender.
⏱ 20 min
- 05
While the curry simmers, make the roux in a small pan: melt 35 g butter over medium-low heat, stir in 35 g flour, and cook while stirring until it smells nutty and turns pale golden. Take it off the heat and stir in 2 tablespoons curry powder and 1 teaspoon garam masala to form a paste.
⏱ 7 min
- 06
Ladle a little hot cooking liquid into the roux and stir until smooth, then scrape the loosened roux into the curry pot. Simmer gently, stirring often, until the sauce is glossy and thick enough to coat the chicken and vegetables; loosen with a splash of water if it gets too thick.
⏱ 8 min
- 07
Taste and adjust salt. Serve the curry beside or over hot short-grain rice, keeping the sauce thick rather than soupy.
Nutrition
