Japanese Chicken Curry
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Serves: 1
 
A quick dinner with a homemade curry mix
Ingredients
For the curry:
  • 140g of chicken breast, skinless and boneless cut into bite sized pieces (about 1 inch squares)
  • 1/2 tbs of vegetable oil
  • 1/4 of an onion, sliced thinly
  • 2 tbs of peeled apple, grated
  • 1/2 tbs of Japanese curry mix (see below)
  • 1 tsp of minced ginger
  • 1 tsp of minced garlic (equal to one clove)
  • 1/2 tbs of plain flour (I think this is called all purpose in the US)
  • 1/2 a cup of chicken stock
  • 2 tsp of rice wine vinegar
  • Salt and pepper
  • 1/2 cup of baby spinach
  • coriander (cilantro) to garnish
Japanese Curry Mix
  • 1 tbs turmeric
  • 1/2 tbs of ground coriander
  • 1/2 tsp of ground cumin
  • 1/4 tsp of ground cardamon
  • 1/4 tsp of ground ginger
  • 1/4 tsp of ground pepper
  • a pinch of cayenne pepper
  • a pinch of ground cloves
  • a pinch of fennel seeds (or ground if you can find it)
Instructions
To make the curry
  1. Heat the oil on medium -high in a skillet or small saucepan
  2. Season the chicken with salt and pepper and fry in the skillet until sealed and going golden, about 4 minutes.
  3. Remove the chicken from pan and set aside.
  4. Reduce the heat to medium and add the onion and cook the onions until they are soft - this should take a couple of minutes or so. If you use an electric stove like me, it can be slow to cool down and your onions might be fried rather than just softened. This is not a problem in terms of a great tasting recipe.
  5. Add the apple, curry mix, ginger and garlic and cook until fragrant. This takes a minute or two.
  6. Stir in the flour and cook for a minute or two, stirring until well combined.
  7. Add the stock and keep stirring to make sure it is well combined.
  8. Keep stirring until it is boiling then turn the heat to let it simmer for a couple of minutes until the sauce thickens . This should take 2-3 minutes. But keep an eye on it as the smaller amounts may mean it thickens quickly depending on how much your stove has cooled.
  9. Add the chicken back in and stir in the the rice wine vinegar.
  10. Cook for about 8 minutes. The main thing is to make sure the chicken is fully cooked. If need be take a piece out and cut it open to make sure there is no pink left.
  11. Add the baby spinach andcook until the spinach has wilted, about a minute or two.
  12. Garnish with the coriander (cilantro)
To make the curry mix
  1. Grind the fennel seeds in a mortar and pestle
  2. Add the other spices and combine
  3. Keep in a jar - I normally reuse old spice jars
Nutrition Information
Calories: 350
Recipe by Shrinking Single at http://www.shrinkingsingle.com/japanese-chicken-curry/