Chicken Curry Japanese Style

Coco Curry is a Chain Restaurant you can find all over Japan. That was the place where I fell in love with Japanese Curry or Kare Raisu.

I made curry rice before. But this is the first time I used chicken breast. I had only a sweet potato and carrot and some green pieces of leek. Using what you have at home is the way to go in this dish. There is no rule against it. Later the whole dish will be brought together by the Japanese curry roux. 

I used medium hot Golden Curry. The thickness of the curry sauce comes from the roux. On the package 4 blocks of roux equal 800 ml stock. I used 3,5 blocks on 900 ml stock. I hate Curry that is too gloopy for my taste.

Recipe for 3:

450 g chicken breast, vegetable oil

1 sweet potato, 2 carrots, 100 g leek greens, 1 onion, 2 cloves of garlic, pepper, salt

500 ml chicken stock, 400 ml dashi stock,  4 blocks of Japanese curry roux.

1 tbsp Worchestet Sauce, 2 tbsp dark soy sauce

Cut the breast in bite size pieces. Cut the onion in strips. In a bigger pot hest kp the okl and give both a couple of minutes. Chop the other veggies and toss them in.

Use granulated dashi stock and chicken stock cubes for the two stocks. Season with a little salt and pepper. Cook for 20 min.

Chop the roux blocks into small slithers. Take a ladle or a small strainer and put some pices in. Hold them in the hot liquid and dissolve them. Do the same with the others. Heat up the curry again to let the roux thicken. When it has the right consistency, pull it off the heat and add Worchester sauce and soy sauce.

Serve with rice.