Goodfood Travels: Japan's Homemade Chicken Curry
with Potatoes & Peas over Sesame Rice
Cooking time
30 minutes
Servings
2/4
Calories
1010 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Japan, where a good kare (or curry) starts with a roux to create a thick, mildly spiced sauce filled out with plentiful meat and veg.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 1 Apple
- 20g Ginger
- 1 Onion (or shallot)
- 30ml Tomato paste
- 30ml Soy sauce (low sodium)
- 160g Jasmine rice
- 20g All-purpose flour
- 9g White sesame seeds
- 150g Green peas
- 9g Fenugreek & Friends spices (turmeric, coriander seeds, fenugreek seeds, black pepper, cinnamon, coriander powder, paprika, green cardamom, mustard, cumin)
Contains: Milk • Mustard • Sesame • Soy • Wheat
You will need:
Grater
Large pot
Medium pot
Oil
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
Whisk
Total Fat
24 g
Saturated Fat
10 g
Sodium
990 mg
Total Carb
141 g
Sugars
18 g
Protein
52 g
Fibre
14 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add ½ the sesame seeds. Fluff the rice.
Mise en place
- Meanwhile, medium-dice the potatoes.
- Peel and mince the ginger.
- Halve, peel and small-dice the onion.
- Core and grate the apple.
- Pat the chicken dry and cut into bite-size pieces; season with ½ the spices and S&P.
Start the curry
- In a large pot, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium-high.
- Add the chicken, onion and ginger. Cook, turning occasionally, 3 to 4 min., until partially cooked.
Continue the curry
- To the pot of chicken, add the tomato paste and remaining spices. Cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the flour and cook, whisking constantly, 1 to 2 min., until a paste forms.
- Add the potatoes, 2 cups water (double for 4 portions), the soy sauce and apple; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 13 to 15 min., until the potatoes are tender, the chicken* is cooked through and the broth has thickened.
Finish the curry
- To the pot of curry, add the peas and cook, stirring occasionally, 2 to 3 min., until warmed through.
Plate your dish
- Divide the rice between your plates.
- Top with the curry.
- Garnish with the remaining sesame seeds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
