Do you like curry? I have to admit, curry rice is my favorite food of all time and its one of few cooking that I can eat at any time of day on any season. I can eat curry everyday. My wife thinks I’m crazy.
Today, I’d like to share some amazing recipe that I have stumbled upon on Japanese website that changed my homemade curry game FOREVER. Since the original website is all in Japanese, I figured it will be good idea to share the recipe in English as I go through the cooking. This is recipe you do not want to miss.
This recipe has two important key words. Speed and stir. No matter what, do not stop stirring the pot as it will cause the ingredients to burn and it will end in bad results e.g., burnt stock pot and smoke alarm beats your eardrums to deaf. Always keep your eyes on the pot and stir. stir. stir. non-stop. Ok?
Please note my recipe calls for 8 servings because I am lazy this curry is absolutely delicious and the original recipe only calls for 4 serving worth of ingredients, which I can guarantee, is never enough. Trust me. That being said, if you wish to make trial size dish go ahead and half the ingredients.
Ingredients (for 8 servings):
[A] — These are spices for aroma.
・2 Sticks Whole Cinnamon
・8g Whole Cloves
・8g Whole Green Cardamom
・4 Bay Leaves
・12g Ground Brown Cardamom (Use whole spice if you can find them. I couldn’t find it at my store)
[B] — These are spices for taste.
・12g Ground Chili Powder.
・12g Ground Coriander Seeds.
・12g Turmeric.
・34g Salt.
[C]
・2 1/2 large Yellow Onion.
・2 Cloves of Garlic.
・40g Fresh Ginger.
・2 Tomatoes.
[D]
・4lbs. Chicken Thighs.
・1 1/2 tbsp Yogurt.
・5 Potatoes.
[E]
・4 Green Thai Chili Peppers.
・10g Fresh Cilantro (Coriander).
・Water (about 500-1000g)
Recipe:
1. Prepare the ingredients. This step is the most time consuming yet the most important part of the recipe. Play some good cooking music and enjoy.
Specific cutting instructions are captioned under the pictures below.
Vegetables [C] [E]: Mince onion, garlic, tomatoes, ginger, cilantro, and chili peppers into small bits.
2. Get the biggest stock pot available and heat 150ml vegetable oil until it gets very hot. Fry the spice in group [A]. Stir stir stir non-stop. Keep stirring until spice pops. Do not let them burn. Goal here is to let the whole spices open to release the aroma.
3. Add onion. Keep stirring. Fry it until the edges start to get crispy. Again, stir non-stop so the content do not get burn. Burning is bad.
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4. Add [C] garlic then tomatoes then ginger. Keep stirring until everything is well mixed.
5. Add spices in group [B] — Ground spices are taste agents for your delicious curry. Again, do not burn the content! Keep stirring and cook down the ingredients. You want to boil out as much water as possible. Once the consistency become somewhat like thick paint add chicken.
6. Lower the fire and use your muscle and excellent spatula work to mix the content. Turn the entire content with spatula thoroughly to douse the chicken with delicious spice paste. Bring the fire to high and keep stirring until the chicken is fully cooked. …Remember that key word?
7. Now add potatoes and turn the content with spatula, vigorously. Once the potatoes are well seasoned with spices add the water just enough to cover the ingredients inside the pot like floating islands. See the picture above for reference. Add [E] chili peppers and cilantro and bring the pot to boil. Once the pot reaches boiling point bring the fire down to low and cover. Shimmer for 15 minutes or until potatoes are thoroughly cooked.
Serve the curry on hot steamy rice and enjoy!
For the starter, it might be easier to keep the fire at medium/high to avoid burning (because this can be tricky especially for the first 2 steps). Overall cooking takes around 15 to 20 minutes (plus 15+ minutes for the final step) but depending on the amount of liquid in the vegetables and meat it may take longer to get the perfect spice consistency in step 5. Amount of water you need to top off the pot (step 7) varies depending on the hydration level. You never need the exact amount of water on the recipe and its better not to overdo it. I have tried this recipe multiple of times and every time I’ve tried it gets different hydration level but the end result always is amazing if you get the steps right. Perhaps this is the beauty of curry and it is the core source of wonder that excites me to consume this delicious dish.
Curry changes flavor over time once the temperature comes down and spices are well rested. So you can enjoy subtle differences in flavor. Please let me know how your turns out and share this post if you liked it! Cheers.
