I love Japanese golden curry. It’s one of my favorite dishes. In fact, I enjoy it so much that this is my second post about it. If you are interested in rereading the original post you can get to it by clicking here, but you are definitely going to want to make this recipe instead of the old one. With the amount of times I have made this dish, I have made lots of improvements over time and this newer version is definitely better. Below is the full recipe and the how-to Youtube video. Enjoy!
Japanese Golden Curry
1 ½ – 2 lbs Boneless skinless chicken thighs, cut into bite sized pieces
10 oz. Shiitake mushrooms, sliced
2 large Sweet onions, Vidalia if you can get them, chopped medium fine
1 Tb Garlic paste
1 Tb Ginger Paste
1 tsp Sambal Olek chili paste
3 Tb soy sauce
2 14.5 oz. cans Sliced carrots, drained
1 package S&B Golden Curry Sauce Mix, medium hot is the most common and the preferred
2 ½ cups unsalted chicken stock
1 Tb Olive oil
8 Tb Unsalted butter
Salt and Pepper to taste
Bring the olive oil and butter up to high heat in a large non-stick skillet. Season your chicken with salt and add it to the pan. Cook it until it is lightly browned and cooked through. When it is done remove it from the pan, and reserve it on a plate. Add in the onions. When they first go in they will look like they are too much. I know, two whole large onions seems ridiculous, but they will cook down. Reduce your heat to medium/ medium high. We don’t want to scorch or burn the onions. You are looking to caramelize them and this can take time. It is, however, worth it as caramelizing them will provide the sweetness that is very essential to the curry as a whole. When the onions have taken on a light tan color, add in the garlic, the ginger, the chili paste and the mushrooms and continue cooking until the onions are a nice deep brown and the mushrooms are soft. Next, add in the chicken stock and soy sauce, stir, and bring everything up to the boil. At this point, add in the curry mix, block by block, stirring the whole time. As you stir, the curry will begin to become quite fragrant and begin to thicken. When all the blocks have dissolved and the sauce has begun to come together, reduce the heat to low. Add in the cooked chicken and the carrots and allow it all to simmer for 10-15 minutes. Serve over rice and enjoy.
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