Japanese Chicken and Mushroom Curry
- Cook
- 50 min
1 clove garlic, minced
1” piece fresh ginger, peeled, minced
3 large onions, chopped
1 large onion, sliced into 8 wedges
2 ⅔ cups assorted mushrooms, sliced
2 large potatoes, peeled, cut into 4–6 wedges
1 large carrot, peeled, cut into small wedges
⅔ lb chicken thigh, boneless, cut into 1” pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 bay leaf
5 blocks (100 g) curry roux
Salsa
1 large tomato, diced
⅓ jalapeño, seeded, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 clove garlic, minced
1 lime, squeezed
¾ teaspoon kosher salt
Chili powder, to taste
2 tablespoons olive oil
Garnish
Roasted almonds, sliced
Layer garlic, ginger, chopped and sliced onions, mushrooms, potatoes, carrots, and chicken into the pot in that order. Sprinkle with salt and pepper, and place a bay leaf on top. Cover and simmer over low heat for about 35 minutes.
Once steam starts to escape, reduce to very low heat and continue simmering for another 15 minutes.
Once the carrots are tender, turn off the heat and stir in curry roux, one block at a time, using a ladle to ensure it dissolves smoothly without breaking the potatoes. Once the curry thickens, serve warm over rice and garnish with sliced almonds on top.
Prepare Salsa by combining all the ingredients. Serve alongside the curry.
Hot (spicy) curry roux is recommended to balance out the sweetness of the vegetables.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
