In this recipe, I show you how to make Japanese-style spice curry. If you use whole spice, the curry flavor will be even better.
Mix the powder spice in a bowl.
For a plain yogurt, mix well in a bowl in advance. By doing so, you can prevent separation when you mix it with the curry.
Remove the skin of chicken, the gristle and extra fat of chicken thigh.
Cut it into slightly large bite-sizes.
Season the chicken with salt and white pepper. Rub lightly.
Heat the oil in a pan, add whole spices and fry them over medium heat while preventing from burning until you can feel the scent well(Be careful as it will burn if you fry too much).
Reduce the heat, add the garlic and ginger, and stir-fry them until the grassy smell of them is gone.
Fry the onions until brown. At first, fry it on a high medium heat without touching it so that the water is removed. The last one is easy to burn, so fry over low heat.
When the onion gets brown, it's ready to go next step.
Add the tomato puree and fry well while removing water. Fry it until the paste does not return when you rub the bottom of the pot with a spatula (By doing so, you can condenses the taste of tomatoes).
Reduce the heat to low and add the powder spice and salt, and fry for about 1 minute (If you put it the powder spice two times, it will not become powdery).
Add chicken, and fry it over medium heat until the entire surface is colored (The bottom of the pot is easy to burn, so mix and fry constantly).
Add 200ml water, and when it is boiled, reduce the heat and simmer for about 15 minutes with a lid.
In a simmering state, occasionally mix from the bottom and turn it upside down. (If you boil it with a lid, it may boil too much, so simmer it while adjusting the heat.)
Boil down over medium heat for about 5 minutes.
Reduce the heat, and add the plain yogurt, mix well, simmer it for 1 minutes (Reduce the heat and prevent separation by not overcooking).
If not enough, add salt to taste, and serve it.
Ingredients
Directions
Mix the powder spice in a bowl.
For a plain yogurt, mix well in a bowl in advance. By doing so, you can prevent separation when you mix it with the curry.
Remove the skin of chicken, the gristle and extra fat of chicken thigh.
Cut it into slightly large bite-sizes.
Season the chicken with salt and white pepper. Rub lightly.
Heat the oil in a pan, add whole spices and fry them over medium heat while preventing from burning until you can feel the scent well(Be careful as it will burn if you fry too much).
Reduce the heat, add the garlic and ginger, and stir-fry them until the grassy smell of them is gone.
Fry the onions until brown. At first, fry it on a high medium heat without touching it so that the water is removed. The last one is easy to burn, so fry over low heat.
When the onion gets brown, it's ready to go next step.
Add the tomato puree and fry well while removing water. Fry it until the paste does not return when you rub the bottom of the pot with a spatula (By doing so, you can condenses the taste of tomatoes).
Reduce the heat to low and add the powder spice and salt, and fry for about 1 minute (If you put it the powder spice two times, it will not become powdery).
Add chicken, and fry it over medium heat until the entire surface is colored (The bottom of the pot is easy to burn, so mix and fry constantly).
Add 200ml water, and when it is boiled, reduce the heat and simmer for about 15 minutes with a lid.
In a simmering state, occasionally mix from the bottom and turn it upside down. (If you boil it with a lid, it may boil too much, so simmer it while adjusting the heat.)
Boil down over medium heat for about 5 minutes.
Reduce the heat, and add the plain yogurt, mix well, simmer it for 1 minutes (Reduce the heat and prevent separation by not overcooking).
If not enough, add salt to taste, and serve it.
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