Japanese Summer Curry

5 (1)

This is my take on a Japanese curry using Japanese Curry Mix from Golden Curry. I call this my Japanese Summer Curry because it’s lighter than my Japanese Winter Curry version and uses less starchy ingredients like potatoes and more greens.

Ingredients

• Golden Curry – Japanese Curry Mix (Mild) from S&B
• Chicken breasts
• Rice
• Broccoli
• Cauliflower
• Beans
• Chicken stock (optional)
• Red Onions (optional)
• Honey, cider vinegar, brown sugar (Optional)
• Bread crumbs (optional)

Directions

Prep Work

1. Add the honey, cider vinegar and brown sugar into a bowl. Stir, then add the red onions, leaving them to soak (optional)
2. Boil some water
3. Slice the Japanese Curry Mix very finely, and by finely, I mean slice 1mm wafers off the curry block so you get a curry powder. You don’t want it any thicker than powder because you’ll end up with gross lumps in your curry and it wont be nice
4. Cut the veggies up
5. Wash the chicken. At this stage I like to put 3 or 4 angled cuts across the top of the chicken breast – not enough to cut through it (probably just 1/3 of the way through), but enough to give it some texture and help it cook through nicely – don’t do this if you’re crumbing the chicken
6. Crumb the chicken (optional)

Cooking

1. Wash then boil the rice – optionally add chicken stock
2. Pour some boiled water to a small pot (like a cup full or so – I don’t know because I measure everything by eye), then add the Japanese Curry Mix (powder) slowly as you stir it in (try not to get any lumps). Leave it to warm on the lowest setting your hob can muster, and stir it occasionally to stop it boiling. It will evaporate down and thicken up a little. Be careful not to make it too thick, it needs to be fluid and not stodgy
3. Cook the chicken as you like, for me that means frying it
4. Boil the veggies separately from each other
5. Remove the onions from the honey-vinegar marinade

Serving

A big part of this dish is how you present it. I like to present it thusly:

Add a neat portion of rice to the plate. Put the cauliflower florets, broccoli, beans, and onion adjacent to the rice (each separate from each other). Place the chicken atop the rice and pour the Japanese curry sauce over the chicken allowing a little to spill over to the rice, without making it swimming in sauce.