This is a Japanese style curry that I've been working on reproducing that my mom used to make when I was a kid. It's founded in a lot of pretty traditional Japanese ingredients, but borrows from a number of Americanized qualities too (as tends to happen with a lot of my Mom's recipes). Hope you try it!

 

serves 3-4

INGREDIENTS (dry)

  • 4 cloves garlic

  • 2 tbsp ginger

  • 1/2 medium white onion

  • 2 medium carrots

  • 2 russet potatoes

  • 1 chicken breast

INGREDIENTS (wet)

  • Corn starch slurry (2 tbsp cornstarch and 2 tbsp water, mixed until combined)

  • 1/4 cup white wine

  • 1/2 cup water

  • 1 tbsp oyster sauce

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

SPICES

  • 2 tbsp curry powder

  • 1/2 tbsp turmeric

  • A pinch of red pepper flake

  • Kosher salt

ON THE STOVE

  • HEAT 2 tbsp vegetable oil to medium heat

  • SAUTÉ chicken 1-2 minutes until lightly browned

  • ADD garlic and ginger and sauté until fragrant

  • DEGLAZE with white wine

  • ADD carrots, potatoes and 1/2 cup water, STIR until combined

  • ADD oyster sauce, curry powder, turmeric, red pepper flake, and soy sauce, STIR until combined

  • SIMMER for 30 minutes on low heat, adding additional water if needed

  • ADD onions and corn starch slurry, STIR until combined and SIMMER for an additional 30 minutes

  • SEASON with salt to taste

  • SERVE over rice

 

tagged with woo can cook, japanese curry, curry, japanese