Julianna’s delicious Japanese Curry
Sometimes I can see a recipe and it seems to be calling out to me. I always read through the ingredients and then I know if I have to make it or not. Saying that I have a massive pile of printed and saved as pdf files saved of “must cook” recipes. It usually takes some time before I get around to actually doing them but when I saw Julianna’s Japanese curry I got so excited and I knew I would have to make it and sooner rather than later.
The list of ingredients looked amazing, as I was reading I could almost taste the flavours and I got to make my own curry powder!
It was only a few days after I read it that I made it. I looked through the list of ingredients and bought what I didn’t have and as I was getting everything out I realised I had missed a few things so here is my slightly revised version. I would have followed it to a tee as it already looked perfect and please check her recipe out here. Julianna’s blog is filled with delicious recipes that always leaves me starving, regardless if I have just eaten or not! The curry powder is delicious and takes no time at all to do. The curry powder recipe is here, I omitted the cardamon.
Juliannas Japanese chicken curry, slightly revised
preparation time 10 minutes
cooking time 15-20 minutes
- 800 gram or 28.2 oz boneless and skinless chicken thighs
- salt & freshly ground pepper
- 4 tbsp oil, I used rapeseed
- 1 onion
- 1/2 large mango
- 1/4 aubergine
- 2 tbsp Japanese curry powder
- 1 tbsp grated ginger
- 3 crushed garlic cloves
- 2 tbsp flour
- 4 dl or 2 cups of chicken stock
- salt & pepper to taste
- 2 tbsp citrus vinegar
- 2 good handfuls of fresh spinach
Slice the onion, cube the aubergine and the mango. Rinse the spinach and set aside with the mango until last minute.
Cut any visible fat of the chicken thighs and slice them. Add salt and pepper and an fry them in a little oil until lightly browned. Remove from the pan and set aside.
Reduce the heat and add onion and pan fry until the soften, add the aubergine and fry a few minutes more.
Add the ginger and garlic, the curry powder and the flour. Let cook out for a couple of minutes. Add the chicken stock, bring to a boil and add the chicken and mango. Let simmer for 10 minutes or until the chicken is cooked through. When one minute remains add the vinegar, add more if you wish but start with one tablespoon. I had bought a citrus vinegar that I wanted to try and it was heavenly in the curry.
Add the spinach, make sure it is covered. Turn the heat off and let stand until just wilted. garnish with chopped coriander. I served the first batch with noodles, just delicious.
The curry is sensational. It is light, fragrant and simply delicious. It is in fact so delicious I did it again a couple of days later, this time with quinoa and rice and I added some sliced endive last minute for some extra crunch. It is silly to say but I can’t wait to make it again!
The pickle cucumber was so good with it. The curry powder is so easy and rewarding to so, next time I will make a double batch. Julianna, the curry was even better than I thought, wow!