Perfect Japanese CURRY | Simple Recipe

Use Code CHAMP for $5 off your first #Sakuraco box through my link: or your first #TokyoTreat box through my link: ! Order by April 30th to receive this month’s box! ---------------------------- Hey guys! Today I wanted to show you a recipe that I know you guys will love - Japanese CURRY! In Japan many people make curry with pre-made curry roux or kits - but today I’ll show you how to make it all from scratch! 00:00 Intro 00:36 A Word from Our Sponsor 01:16 Preparing Our Vegetables and Chicken 03:20 Cooking Our Curry 05:23 Homemade Curry Roux 07:47 Dessert Time Ingredients (2 servings): - Two Large Tomatoes - ½ large onion - 1 clove garlic - ginger (same amount as garlic) - One Large Skinless Chicken Breast (aprox. 200g) - 150g Daikon Radish - ½ Apple - 2 tbsp curry powder - 2 tbsp Worcestershire sauce - 2 tbsp cooking sake (or white wine) - 2 tbsp honey Optional - 10g butter - 30g coconut milk How to Make: - You don’t have to remove the skins from your tomatoes but doing so will give you a smoother silkier curry - to do this, score 2 large slits in the bottom of the tomato skins and place the tomatoes in boiling water for 30 seconds, transfer them to an ice bath and the skins will come off easily when cooled down - Cut the tomatoes into small bite-sized chunks - Dice ½ a large onion, grate one clove of garlic and the same amount of ginger - you can prepare any other vegetables to add to your curry too but make sure they are the small enough to cook through - Cut one large chicken breast (skinless) into bite-sized chunks and remove any fatty or sinew parts and season with 3g of salt and pepper - Heat olive oil over a medium heat and then add your onions - you want to let them caramelize for about 10-15 minutes. They should turn translucent and the liquid should start to evaporate from the onion - At this point add your garlic, ginger and chicken - keep cooking for 5-10 minutes until no pink parts of the chicken remain - Once the outside of the chicken is cooked add your tomatoes - continue cooking for around 20 minutes to really stew the tomatoes down - While your curry is cooking, grate 150g of daikon radish and add to your curry straight away (this will help thicken your curry and add a sweeter flavor) - You can also add ½ of an apple grated for a similar effect - or add both! - To make a home-made version of a japanese curry roux add 2 tbsp of curry powder, 2tbsp Worcestershire sauce, 2tsbp cooking sake (or white wine) and 2 tbsp of honey (you may want to microwave it for a few seconds to easily stir through your curry) - These next steps or optional but can make your curry milder and smoother - add 10g of butter and 30g of coconut milk - Finally season your curry to taste