Chicken Curry and Beyond - The CurryFocus Blog

We got an email from a George Morrison asking why there were no Japanese curry recipes on the website. The quick answer was that nobody had sent us any. We asked George to give us a recipe and he sent us a couple of them.

The first recipe is for a Japanese curry roux. A roux is a gravy base (curry sauces are really just gravies) that is added to dishes whilst they are being cooked.

Most Japanese cook with a roux that they buy from a store. The roux is dry and sold in a packet, or box, and contains all of the spices and flavorings that are needed for a great curry. Lots of different brands of roux are on sale in Japan and they cover a full range of tastes from mild to hot. It can be hard to buy roux outside Japan so the recipe that George supplied lets you make one yourself. You can experiment with changing some of the ingredients to try different flavours.

The second recipe is for a Japanese chicken curry.

Meat and vegetables are in most Japanese curries. The most popular meats are chicken, pork, beef and fish whilst the common vegetables are potatoes and carrots.

Japanese curries are usually served on rice or noodles.

Japanese curry? Oishii (delicious).

This Curry Coconut Chicken Stir-Fry works well, is very tasty and simple to prepare. When I cooked it myself I put in to much of the Pataks paste so it was a little to hot.

Next time I try it I won’t be quite so heavy handed with the paste - still delicous however.

Why don’t you try it and let us know what you think!