Japanese Chicken Curry is based on a popular dish in modern Japanese cuisine.
Little known to the rest of the world, the Japanese are rather partial to a curry and they are eaten by many, at least once a week. It may have arrived in Japan via Shanghai in China, where there was a large Indian population. The sauce is similar to a Chinese curry sauce as it is thickened by flour and is slightly sweet. It is essentially creamy and the use of soy sauce gives it a different flavour to any Indian curry. Serve with rice or noodles.
500g chicken, a mix of thigh, leg or breast, cut into bite-sized pieces
For the marinade
1 tbsp Go Spice Kiso Spice Blend
4 tbsp soy sauce
2 tsp cornflour or rice flour
1 tsp groundnut oil
For the curry
1 tbsp groundnut oil
1 medium red onion, halved and then thinly sliced
150g carrot, thinly sliced on the diagonal
2 tbsp cream
Place the chicken in a bowl and mix with the marinade ingredients. Cover and place in the fridge to marinate for 15 minutes to 2 hours.
To start cooking the curry, heat the oil in a large saucepan and add the onion and carrot. Stir fry for about four minutes, until the onion is translucent. Add the meat and the marinade and stir fry on a medium heat for about one minute. Lower the heat and cover the pan. Cook for about five minutes, lifting the lid regularly to stir. Add the water, stir and continue cooking for a couple of minutes. Add the cream and stir in. Cook for a minute or two more. If the sauce needs thickening, reduce down for a couple of minutes or add more flour. Serve hot.