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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 premade 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 bitesized 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 bitesized 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 1015 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 510 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 homemade 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