Christmas chicken curry

 

This is not a traditonal spicy indian curry .Today i am going to give you the recipe to make japanese curry for Christmas .This nice curry variety is amazing and i cannot even believe that it is a japanese curry because it is differ from a typical japanese dish which are less spicy and flavored with sauces .This nice  curry is perfect with rice and vegetables .Use raw tomatoes , blanched brocolli and cheese  to garnish as it is good for holidays .

Cooking time ;15 minutes

serves ; 5

Ingredients 

1 Chicken thigh  (300g)

1 1/2 onion   (300g)

1 tablespoon of coking oil

650 ml of water

100 g curry roux , recipe below

1/2 broccoli (100g)

1 pack (100g) Mini Tomatoes

100 g Mozzarella cheese

White rice

Preparation

Cut chicken into 2 cm square pieces and onions into 7-8 mm wide pieces.

Heat the cooking oil in a frying pan over medium heat and fry the chicken as if it were baked. When it is browned, add onions and fry, and when it is clear, add water and simmer over medium heat until cooked.

 Turn off the heat, add the roux, melt it well, and simmer again on low heat until it thickens.

Cut the broccoli into small pieces and boil them. Cut the cherry tomatoes in half and cut the cheese into 1 cm squares.

 Put white rice in a bowl, top with curry on it and top with  vegetables and cheese.

Curry roux

6 tablespoons unsalted butter or oil

6 tablespoons flour

2 tablespoons curry powder (regular or Japanese),homemade curry powder

2 tablespoons garam masala

(Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder)

1/2 teaspoon white pepper

Instructions

Melt the butter or oil in a saucepan over medium heat. 

Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color.  Make sure you continue stirring other wise your roux will burn.

Once the roux is a light brown caramel color, add the curry powder, garam masala and white pepper. 

Stir for 30 seconds then remove from heat. 

Let it cool and store in the fridge for 2-4 weeks, or in the freezer for 3-6 months