Recipe: Japanese Style, Authentic Indian Chicken Curry

I found this recipe online, and from some following links and searching on the web, probably the original is this “Curry Rice, Tamori Style” (Tamori is a well known Japanese celebrity). There were a few ingredients I couldn’t find at local grocery store, so I substitute with whatever I could find in my kitchen.

Ingredients

Directions

  1. In a large pot, start boiling 5 cups of water
  2. While water is on the stove coming to boil, cut chicken thigh into BIG bite size
  3. Mix chicken with 2 tbsp of curry powder, 2tsp of turmeric, and 2tsp of cumin, and then rub in. Give a good massage to the chicken, so that all the flavor will go deep into the meat
  4. Heat a saucepan, pour olive oil (or vegetable oil), then cook chicken to give brown crust outside. you don’t need to cook through
  5. Put the chicken into the boiling water along with 1/2 cup of red wine, 1 tbsp of mango chutney (or 1/2 tbsp of fruit jam). Do not wash the saucepan!
  6. Either using food processor, or simply using a fork, crush the canned tomato, and add it to the pot
  7. Keep the lid open with medium heat, and stir occasionally while making the curry paste in next steps
  8. Slice onions (or chop, which ever you prefer)
  9. In the saucepan (used to cook chicken), with a little olive oil, sauté the onion until it turns brown (start with high heat, then reduce to low, then add 4 tsp of Garlic Paste and 4 tsp of Ginger Paste
  10. Add 2 tbsp of curry powder, 1 tsp of turmeric, 1 tsp of cumin, 1/2 cups of milk, 1 tbsp of yogurt (I used ranch dressing instead), and 1 ladle of boiling soup from the pot to the saucepan then cook with medium heat until it become like paste
  11. Stir in the paste to the pot, along with 1~2 tbsp of soy sauce, 1 tsp of salt, and 3/4 cups of cheese
  12. Reduce the heat to Low-Medium, stir often for about 2 to 2-1/2 hours to reduce the liquid.

    While waiting prepare mashed potato and rice
  13. In a large pot, boil water with dash of salt
  14. Wash potato and remove eyes, then cook in the boiling water until it get soft
  15. Remove skin (can be peeled right off with hand, and it doesn’t have to be perfect!)
  16. Mash the potato with 1/4 cups of milk, 1tbs of butter
  17. Cook rice following the direction on your rice cooker
  18. Do Not Forget to Stir the Curry often!!
  19. After 2 to 2-1/2 hours, most of the liquid should be gone.

    Check the flavor, add salt if necessary, and it’s ready to be served

After Thoughts
The curry tasted great! However, there are couple things I would change next time I make this dish (I’ve already reflected them into the above recipe).
First, the amount of the water. I doubled the whole recipe from the original since I had a lot of chicken, but the water should have not be doubled. I used 8 cups, doubling original recipe’s 4 cups, but this made it much harder for the liquid to be reduced, thus higher heat, and more frequent stirring. that is why the chicken is all broken into so small. Instead, i wanted the chicken to keep the original chunky shape.
Second, though my wife said it was fine, but for me I felt a little too sweet. I don’t know exactly what mango chutney taste like, and probably it is not as sweet as I thought. I used full 1 tbsp of jam, but should have used only half.

I plated the mashed potato as the divider for the curry and rice, and added sauerkraut on the side. I thought it matched well with the sweet spicy curry, by adding a little sourness, but my wife didn’t agree with me on this…

It takes almost 3 hours for the whole thing, but each process is very simple and easy. And it’s all worth it!!

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