Japanese curry from scratch (Chicken curry)


📖FULL RECIPE: [ Ссылка ]

🧑‍🍳About me: [ Ссылка ]

🙏 Support CHEF'S LABO: [ Ссылка ]

💻 Website (Recipe blog): [ Ссылка ]

📸 Instagram: [ Ссылка ]

----------

🍙 FAQ about the ingredients: [ Ссылка ]

FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)

------

[NOTE]

-You can prepare the curry roux in a day in advance. Or tightly cover and freeze it.

-If you have kids under 6 years old, or very sensitive tongue for spicy foods, I suggest to use 1/2 amount of Worcestershire sauce.
This curry isn't spicy, but they might feel a bit spicy. You can always add later!!!

---------

(Chapter)
0:00 Prepare chicken
1:12 Prepare others
2:31 Chicken stock
3:08 Sear chicken
4:25 Curry roux
6:38 Combine

----------

[Ingredients] (3-4serve)

-Chicken thigh 800g
-Salt 8g
-Black pepper
-Sake 1tbsp (15ml)
-Cheddar cheese 100g

(Chicken stock)
-kombu (Dried kelp) 4g
-Water 1500ml
-Chicken wing 400g
-Sake 1tbsp (15ml)
-Ginger 2-3g (skin-on)

(Curry roux)
-Onion 700g (as peeled)
-Garlic 30g (as peeled)
-Ginger 20g (as peeled)
-Carrot 1 (140-150g)

-Curry powder 8g
-Tomato ketchup 45g
-Worcestershire sauce 30g
-Butter 80g
-Plain flour 75g

----------

Ingredients (OUNCE version): [ Ссылка ]

--------

[BGM] Blue Moon by JVN

-----------

#JapaneseCurry
#CurryJapanese
#Curry
#カレー
#カレーライス
#チキンカレー
#chefslabo

свернуть