About the Recipe
This dish is a relatively new addition to the inventory of Japanese curries. It's unusual because instead of the venerable curry roux cube, the curry is made from individual spices. It's also unusual because it combines a curried soup base with shallow fried vegetables and chicken. It takes more time than your usual Japanese curry but it's worth every penny of the extra effort.
Ingredients
1 tbsp mild curry powder
2 tsp cumin powder
1 tsp coriander powder
1 tsp cinnamon powder
1 tsp paprika powder
1/2 medium sized onion
2 cloves of garlic
2 cm ginger, peeled
2 tbsp vegetable oil
2 boned chicken drumsticks
2 boned chicken thighs
1 tomato
60g / 2oz sweet potato, peeled
400ml / 13.5 fl oz water
1/2 chicken stock cubes
salt to taste
1/2 black pepper
2 eggs
1/2 red & 1/2 yellow pepper
2 slices of butternut squash or kabocha
2 babycorn
rice for serving
Preparation
to prepare the spices, mix the mild curry powder, cumin, coriander, cinnamon & paprika in a small bowl and set a side
finely chop the onion, garlic & ginger
peel the sweet potato, then cut into small pieces
cut the tomato into small pieces
halve the peppers and courgette
peel the butternut squash
make some cuts into the chicken drumsticks to make them cook more quickly
trim off any excess fat from the chicken thighs
bring a saucepan of water to the boil and cook the eggs for 10 mins. drain and leave to cool in cold water. when cooled, peel, halve and set aside
heat 1 tbsp of the vegetable oil in a sauce pan. lightly brown the chicken and remove to a plate
add the onion, garlic & ginger to the pan and brown lightly over a medium heat
add another tbsp of oil, add the spices and stir well
next add the tomato & sweet potato pieces to the saucepan and stir again
next, add water & the pieces of chicken, the 1/2 chicken stock cube and the black pepper. bring to the boil and simmer for about 30 minutes
meanwhile, heat 1 cm of vegetable oil in a small frying pan. shallow fry the butternut squash, baby corns, courgette, turning once or twice until lightly browned. rest on kitchen paper
shallow fry the peppers as the same way with courgette, then rest on kitchen paper
season the curry soup with some salt to taste
place the chicken and vegetables in your bowl and add the soup
serve with some rice