The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.
From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."
Ingredients
For the Japanese Curry Powder:
For the Chicken Curry:
- 1-1/2 lb (675 g) boneless, skinless chicken thighs
- Kosher Salt Diamond Crystal and Black Tellicherry Peppercorn, ground
- 4 tablespoons vegetable oil
- 1 cup thinly sliced onions
- 1/2 cup coarsely grated peeled apple
- 2 tablespoons Japanese curry powder
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 4 cups baby spinach
- 2 tablespoons finely chopped fresh cilantro
Directions
For the Japanese Curry Powder: Combine all spices in a small bowl and stir until uniform. Curry powder keeps well in a sealed container.
For the Chicken Curry: Cut chicken thighs into 2-inch pieces. Season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken in batches and sear for 1 to 2 minutes per side or until lightly golden. Reserve.
Reduce heat to medium. Add remaining 2 tablespoons oil and onions to skillet, and sauté for 2 minutes or until onions are softened. Add apple, curry powder, ginger and garlic and sauté for 1 minute or until fragrant.
Stir in flour and cook, stirring, for 1 to 2 minutes to cook out floury taste. Stir in stock a little at a time until well combined. Bring to a boil, stirring. Reduce heat and simmer for 2 minutes to thicken. Taste and adjust seasoning.
Return chicken and any juices to skillet and cook in sauce for 10 minutes or until meat is cooked through. Stir in spinach and cook for 1 minute or until spinach wilts. Garnish with cilantro just before serving.
