Saturday, September 22, 2007

Japanese curry

Anyone that lived in the valley has to have been to E.E. Cafe on Reseda and Nordhoff. Well, these people know what I am talking about when I say their curry was to die for. Imagine my surprise and sadness when the restaurant closed!! Never had I found a curry that I liked ... until E.E. Cafe! After a couple years of missing the curry, I set out to find a recipe and try to re-create the magic! I daresay I did pretty damn well!! The only thing was that this recipe wasn't as sweet as E.E. Cafe's was. Other than that, the smell, the texture, etc was right on!!

Notes:

-You have to make "curry roux" for the recipe. (recipe is below) I suggest making this after you've started the curry recipe and it is in the 40-50 minute cooking stage.

-This is the chicken curry recipe. If you want to use beef (hamburger), just exchange the soup boullion for beef and put in beef instead of chicken. Easy enough.

-I also love crispy chicken in this curry (pan fry chicken coated in panko crumbs)!


Recipe found at japanesefood.about.com


INGREDIENTS:
4 cups steamed Japanese rice (I used regular white rice. Next time I'll try Japanese rice!)
1 onion
2 potatoes
2 carrot
1/4 lb Japanese curry roux* (I used the entire pan full of roux.. what else was I going to do with it?)
3 1/2 cups water
1/2 lb chicken (I used 2 large chicken breasts)

PREPARATION:
Cut potatoes, carrots, and pork into bite-sized pieces. Slice onions.Heat a deep pan and saute the pork. Add onion, potatoes, and carrots in the pan and saute together. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min. Add curry roux in the pan and simmer for 10 min. Serve the curry over rice.



*Japanese curry roux

INGREDIENTS:
1 tbsp curry powder
2 onion
2 tbsps flour
3 cups water
2 cubes soup bouillon
1 tsp grated fresh ginger
1 tsp grated garlic
1/2 tsp garam masala
2 tbsps butter

PREPARATION:
Heat water in a pan and add soup bouillon to make soup.
Slice onion thinly.
Heat butter in a pan and saute onion slices slowly until they are brown for 15-20 minutes.
Add garlic and ginger in the pan and saute well.
Add flour and curry powder and saute over low heat.
Pour soup in the pan little by little, stirring quickly.
Simmer the curry roux until thickened, and add garam masala last.

Curry Roux


The first stage of the curry


The final stage of the curry.



Try it!! It's different but sooo good!

3 comments:

Martha said...

This sounds delicious.

I assume where the recipe says "pork," I just substitute chicken?

Erika said...

Yes!! You can substitute chicken or beef for pork! :)

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