Wednesday, July 13, 2011
I think I picked up on another craze in addition to the burger craze. It's curry!
Being a weirdo, I've never really had Japanese curry before. That is, it has never crossed my mind to order curry when sitting at a Japanese restaurant. I had, however, tried a spoon or two of the curry off someone else's order. It had never strike me as good enough that I would pass ordering sushi for curry, so I continued to eat just sushi to meet my Japanese food requirement. Stupid, I know. That's just like only eat phở and say that I always eat Vietnamese food. Silly me.
To rectify this problem, I made Japanese curry found over at No Recipes. Don't worry, he provides recipes.
It all starts with some onions and carrots. The recipe said 2 onions, but that seems a little crazy to me so I only used 1 onion and 4 small carrots.
"Pureed" half a large apple because the recipe called for a small apple.
I caramelized the onions with 1 tablespoon of butter and a bit of olive oil on medium heat while I cut 2 lbs of chicken into cubes. I used skinless and boneless chicken thighs.
I also chopped up 1/2 of a kabocha squash and 1/2 a head of cauliflower.
When the onions are caramelized, I added the chicken into the pot to brown them all over.
When the chicken bits were all browned and pretty, I added 4 cups of water, the carrots, and the squash cubes into the pot and let that cook on medium high heat until the carrots and squash are tender. Remember to skim off the gross fatty stuff and foam at the top once in a while.
Time to make the roux by melting 3 tablespoons of butter. Pretty, no?
Melted butter met with 1/4 cup of flour.
The original recipe said 2 tablespoons of garam masala OR curry powder. I have both, so why not used both? I added 1 tablespoon of garam masala AND 1 tablespoon of curry powder. They got stirred really well.
Not done with the roux yet! No, sir! A bunch of chili powder (however much you can handle), a bunch of ground black pepper, 1 tablespoon of ketchup, and 1 tablespoon of tonkatsu sauce.
Put this back on the stove on medium heat and cooked until all were lumpy and started to crumble. Then it was ready to wait for the curry.
Back to the main pot, I added the cauliflower and my apple "puree." Stirred.
Ready for the grande finale? I ladled out some of the broth in the main pot, mixed with the curry paste and dumped everything back into the main pot. Added a bunch of peas and simmered for about 10 minutes until everything was incorporated. Of course, I stirred very frequently because I couldn't tear myself away from the delicious pot. At this point, I decided that it was curry-y enough so I added about 1/2 a tablespoon of curry powder.