What is Japanese Curry?
As most of you know, Curry is originated from India. But what about the Japanese Curry & why does it taste so different?
Most of them say that Japanese Curry origin goes all the way back in the past during/ few years after the war times in Japan - where Curry was introduced to Japanese and was being modernized into Japanese Curry during the developing years after the Meiji Restoration.
The Japanese developed Japanese Curry using by adding Roux and other seasonings and spices into the original Indian curry. Roux, is a famous thickening agent by the French used for soups and sauces, which is made of 50% oil/butter and 50% all-purpose flour.
Thus; Japanese Curry are more creamy in terms of texture compared to Indian curry.
4 types of Japanese Curry
Japanese Curry on Rice is the most popular choice of all time, as rice is the most common staple food found in Japan.
On the other hand, there are many who loves Japanese Curry topped on Udon. As the Japanese Udon noodles are very thick and has its very unique floury taste, the Japanese Curry would be thick enough to compromise and cover up the Udon taste.
1. Vegetarian Japanese Curry
The common Japanese Curry paste that you get are normally vegetarian - unless otherwise stated by them. Thus, you may just cook it with your vegetables and serve it as an vegetarian-friendly Japanese Curry dish.
2. Katsu Curry (on Rice/Udon)
Of course, Japanese loves having their Pork or Chicken Cutlet topped with Japanese Curry. Japanese Curry helps to give their cutlet extra juiciness and taste.
3. Ebi Fry Curry (on Rice/Udon)
With those who are prawn lovers, you can try having your Japanese Curry with Ebi Fry (Fried Breaded Prawns). Ebi fry are served well with Japanese Curry as it brings out the unique seafood taste with the Curry.
4. Chicken Curry Stew
Chicken Curry Stew is the most common yet popular selection of them all in Japan. Maybe because it is also the easiest and cheapest option. While, others would also prefer to have Pork or Beef instead of Chicken.
Where to buy Japanese Curry in Singapore?
The Japanese Curry found in Singapore are normally found in Paste packet or Cubes. You can easily find them in the nearest supermarket. Alternatively, you can get it from us by searching "Java Curry" at the top right bar or click: https://www.jutradesg.com/product-page/japanese-curry-sauce-mix-1kg
Chicken Curry Stew on Rice
Chicken Curry Stew is really easy to cook, and it is also a great dish to be served for big groups - as all you need to do is just cook that 1 big pot of Japanese Curry and your rice or udon (if you would prefer).
Servings:
4 person
Total Cooking Time:
< 50 minutes
Ingredients Needed:
- 2 cups of Rice
- 1 whole Onion (Sliced)
- 2 regular Potatoes (Skinned & cut to bite size)
- 1 Carrot (Skinned & cut to bite size)
- 500g of boneless Chicken (any preferred Chicken part)
- 2 cups of Water
- 3-4 blocks of Java Curry (depending on the desired thickness)
Direction:
Step 1: Steam your Rice
Wash your rice thoroughly with water
Have your rice cooked / steam ready.
* Do note that the cooking time varies according to cooking your rice.
Step 2: Stir-fry your Onions
In your big Pot (preferably non-stick pot), add in 1-2 tablespoon of (any preferred) oil
Add in your Sliced Onions into the pot
Stir-fry the Onions till it's soft
Step 3: Add in Carrots and Potatoes
After the onions are soft, add in your bite-sized Carrots and Potatoes
Stir-fry for about 1-2 minutes or till when carrots and potatoes are soft
Step 4: Add in Chicken
Add in the chicken and continue stir-frying for about 5 minutes or until the chicken are almost cooked
Step 5: Pour in 2 cups of Water
After your chicken is almost cooked, add in the 2 cups of Water.
Mix well the water and ingredients inside.
Let broth come to a boil
* You may add in more water if you would like more gravy / sauce to go with your rice/noodles.
Step 6: Add in Java Curry Block one at a time
When the broth comes to a boil, add in 1 of the Java Curry Cube Block.
Stir well and continue adding another block of Java Curry.
You may continue step 2 until you find the consistency that you desired.
After you found the desired consistency, let the Japanese Curry Stew simmer for about 5-10 minutes (to ensure that everything is cooked).
Your Japanese Curry Stew is ready!
* Remeber: You have to constantly stir the stew to prevent the bottom of the pot to get burnt.
* More water would require more Java Curry blocks to be added.
Step 7: Serve your Chicken Japanese Curry on Steamed Rice
Prepare your rice on plates
Pour the Curry Stew onto the plate of rice & serve!
What do you think about the Difficulty Level?
I personally won't say this is really easy, but definitely not difficult! To be honest, the cooking time is definitely less than 30 minutes if you have all the ingredients ready. And what other dishes are there that include vegetables and meat? In just 1 pot, I get everything.
Especially if you don't know what to cook and prepare for your guest coming over, just do the Japanese Curry with Chicken on Rice! Most importantly, the taste don't go wrong, and almost everyone loves Japanese Curry!
Stay tune for more new recipes on my blog! Till next time~