Japanese Indian Curry Recipe
Cook Time: 1 hour 40 minutes
|Servings: 5
Ingredients
- 750g chicken thighs, cut into bite-size morcels
- 100g butter
- 1 tsp cumin seeds
- 1 clove garlic, finely chopped
- 1 tsp ginger
- 3 medium onions, finely chopped
- 1 carrot, grated
- 1 potato, cut into bite-size morcels
- 5 tbsp curry
- 200mL yogurt
- 500mL chicken bouillon
- 1 bayleaf
- pinch salt
- 1 tsp galam massala
- honey (optional)
- apple, grated (optional)
Preparation
- Melt butter in a large pot, then fry cumin seeds on a low flame.
- Add the chopped garlic and ginger, stir well until the flavour comes out.
- Add the finely chopped onions under medium flame, Stir constantly until onions are soft and transluscent.
- Turn down heat to low flame and keep stirring constantly until onions turn caramel brown, about 20-30 minutes. Do not burn onions or garlic.
- Add the grated carrots. Stir well for another 3-4 minutes.
- Add chicken and stir until the meat surface turns white.
- Add curry powder. Mix well.
- Add the yogurt, then chicken bouillon. Cook at medium heat for another 20 minutes.
- Meanwhile fry the potato pieces in separate pan.
- Add the bayleaf to the curry pot and cook another 10-15 minutes.
- Add potatoes, Galam Massala and a bit of salt. If it's too spicy, add a bit honey and half of a grated apple
- Finally turn off flame, cover the pot and let it sit for half an hour.
