Coco's Curry Recipe
Craving for some Japanese curry? Coco's curry recipe will satisfy your hunger! Get ready to cook and enjoy!
Equipment
- Measuring spoons and cups
- 2 Mixing bowls
- 2 Cooking pot
- Frying pan
- Stove
- Whisk
Ingredients
The curry sauce
- 1 tbsp. butter
- 2 tbsp. vegetable oil
- 1 pc. onion large and grated
- 2 pcs. carrots medium-sized and grated
- 1 pc. apple medium-sized, peeled, and grated
- 2 cloves garlic squashed
- 1 tsp. ginger very finely grated
- 2 tsp. Japanese curry powder
- 6 oz. Japanese curry roux
- 4 cups hot water
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- ½ tsp. salt
The rice
- 2 cups rice
- 3-4 cups water may vary to rice type
- 1 tsp. salt
Protein on top
- 1.5 lbs. chicken breast or 6 pcs.
- 2 cups all-purpose flour
- 2 pcs. eggs medium-sized
- 2 cups bread crumbs or panko
- 1 tsp. salt
- ½ tsp. ground black pepper
- 5 tbsp. vegetable oil
Instructions
For the curry sauce
- Put vegetable oil and butter in a shallow cooking pot. Turn on the stove at medium heat. Melt the butter. Add the onions and sauté until they become translucent.
- Add the grated carrots, apple, garlic, and ginger to the pot. Sauté for a few minutes, occasionally stirring, until the carrots soften.
- Place the roux cubes in a mixing bowl. Pour two cups of hot water into the bowl. With a chopstick, mix until the cubes disintegrate.
- Put the roux-water mix and the remaining hot water into the pot. Stir until the cubes fully dissolve in the mix and add the curry powder. Lower the heat and simmer the mixture for about 10 minutes, stirring occasionally.
- Put soy sauce, sugar, and salt into the pot. Cook the curry sauce for 10 more minutes. Remove from the heat when the sauce reduces enough to get a thick consistency. If it doesn’t reach the desired consistency, cook a bit longer.
For the rice
- Put rice and salt in a cooking pot. Pour the water over the rice. Stir it.
- Place the cooking pot on the stove and turn it on medium heat. Close the lid halfway to check for boiling.
- When the mixture starts boiling, reduce the heat to low. Close the lid of the pot, and cook until the rice absorbs the water.
For the chicken breasts
- Season both sides of chicken breast slices with salt and pepper.
- In a mixing bowl, whisk the eggs well. On two separate plates, put the flour and bread crumbs.
- First, coat the chicken breast slices with flour. After dipping them in whisked eggs, shake to remove the excess fluid. Finally, coat them with bread crumbs.
- Place a frying pan on the stove and pour the oil into the pan. Turn on the stove on medium heat. Heat the oil until it reaches frying temperature.
- Place the chicken breast slices in the pan. Fry each side for 3-4 minutes until golden brown.
For assembling and serving
- Put the rice in half of a serving plate. Pour the sauce into the other half. Place the chicken breast in the middle. Garnish with greens if you like.
Video
Notes
- Check the spiciness of the store-bought roux, since they come in different levels ranging from mild to very hot.
- If you decide to go with homemade roux, you can store it in ice molds in the freezer. If you are taking this extra step, making a large batch is best. Once you cook the roux mixture, divide it into ice molds. Cover them with a plastic wrap or cling film when they cool to room temperature. You can keep them in the freezer for up to 6 months.
Nutrition
Nutrition Facts
Coco's Curry Recipe
Amount per Serving
Calories
858
% Daily Value*
Fat
24
g
37
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
5
g
Cholesterol
74
mg
25
%
Sodium
1505
mg
65
%
Potassium
664
mg
19
%
Carbohydrates
116
g
39
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
39
g
78
%
Vitamin A
110
IU
2
%
Vitamin C
2
mg
2
%
Calcium
126
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!