Japanese Indian Curry Recipe Source: Open Source Food

Japanese Indian Curry Recipe


This fusion recipe will add huge flavour to your next meal! Serve with cooked white rice.

Preparation Time:

1 hour 40 minutes

Servings:

5

Ingredients

750gchicken thighs, cut into bite-size morcels
100gbutter
1 tsp cumin seeds
1 clovegarlic, finely chopped
1 tspginger
3medium onions, finely chopped
1carrot, grated
1potato, cut into bite-size morcels
5 tbspcurry
200mLyogurt
500mLchicken bouillon
1bayleaf
pinchsalt
1 tspgalam massala
honey (optional)
apple, grated (optional)

Preparation

  1. Melt butter in a large pot, then fry cumin seeds on a low flame.
  2. Add the chopped garlic and ginger, stir well until the flavour comes out.
  3. Add the finely chopped onions under medium flame, Stir constantly until onions are soft and transluscent.
  4. 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.
  5. Add the grated carrots. Stir well for another 3-4 minutes.
  6. Add chicken and stir until the meat surface turns white.
  7. Add curry powder. Mix well.
  8. Add the yogurt, then chicken bouillon. Cook at medium heat for another 20 minutes.
  9. Meanwhile fry the potato pieces in separate pan.
  10. Add the bayleaf to the curry pot and cook another 10-15 minutes.
  11. Add potatoes, Galam Massala and a bit of salt. If it's too spicy, add a bit honey and half of a grated apple
  12. Finally turn off flame, cover the pot and let it sit for half an hour.

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