Wednesday, January 16, 2013

#39 Japanese Style Chicken Curry

I wanted to try a great recipe from olive magazine, but was lacking the miso paste, the fresh ginger and the curry powder. I was really craving for curry and so  I decided to improvise! The result of my ingenuity, thankfully, was not a disaster. I wouldn't say it will taste perfect to others as nothing beats the flavor of fresh ginger and miso paste.. but we made a great tasting Japanese style curry using the ingredients that we had available. We absolutely loved it!

Japanese Style Chicken Curry


1 packet AKA MISO SOUP (Soybean Paste Soup)
1 1/2 cups of water
1 tablespoon of vegetable oil
2 full chicken breasts
3 cloves of garlic
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cinnnamon
1/2 teaspoon ginger powder
1 teaspoon mirin
1/8 teaspoon salt
trimmed green beans
1/4 cup of chopped green onions
Steamed rice, to serve


  1. Heat 1/2 tablespoons of oil in a non-stick frying pan and brown the chicken pieces on both sides until golden. Remove from the pan. 
  2. In the same non-stick pan, add  the remaining 1/2 tablespoons of vegetable oil, let it heat then  add garlic cook until brown.
  3. In a bowl, add the water and then empty the miso soup packet. Stir well. Add into the pan.
  4. Add the turmeric, cumin, coriander, cinnamon, ginger powder and the browned chicken. Bring to a boil. Simmer for 20 minutes.
  5. Add the green beans, green onions and mirin then simmer for another 5 minutes.
  6. Serve with steamed rice.

Curry ( カレー karē ) is one of  the most popular dishes in Japan. Curry was introduced to Japan between the mid 1800's to early 1900's by the British. Served in different styles and a wide variety of meats are used. In Japan, beef and pork are popular, whereas in many neighboring countries, chicken, seafood, lamb and vegetables are most common. Back home, we always ate Chicken Curry. Next time we will try a good lamb curry recipe.

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