JAPANESE CURRY WITH INDIAN SPICES

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https://www.youtube.com/watch?v=aGGESZAXZVQ

Instant Japanese Chicken Katsu Curry with Indian Spices in 10 mins. in Pressure Cooker | Japanese Chicken Curry Recipe – Curry for the Soul

Friends, Japanese Chicken Curry rice is very popular in Japan as well as in restaurants all over. After a holiday in Japan, my grandson loved this Chicken Katsu Curry and now in Australia, whenever we go for shopping, he used to ask for Japanese curry rice. When I had a taste of it in one of the Australian restaurants, I too found it delicious but it was sweet and not meant for our Indian pallet. So I thought I should add some Indian touch and zing to this curry.

Friends, my mission is to introduce the magical Indian spices to the western world. Hence, I tried this popular Japanese Chicken Curry with the Katsu Golden Curry sauce which is readily available in all super markets. I shallow fried the chicken thighs with Tandoori Masala instead of the salt and pepper which is used by Japanese and to the curry, I added some Kashmiri dry red chillies, ginger and garlic to transform the sweet curry into a medium hot curry to go well with the rice as it is eaten in Japan. Now my family enjoys this Japanese curry rice at home as it can be made instantly. The chicken gets cooked in 10 minutes and in the meantime, onion, potatoes and carrots with sauce mix gets cooked in the pressure cooker in 1 whistle. How convenient and easy this curry can be?

Please try my version of this super quick and easy Japanese Chicken Katsu Curry with the magical Indian spices which is better than the restaurant one. I am sure you will love it but don’t forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such quick and exciting recipes.

JAPANESE CURRY WITH INDIAN SPICES RECIPE:

Prep time: 5 mins. Cook time: 10 mins. Total time: 15 mins.

Author: Curry for the Soul

Recipe Type; Mouth-watering Chicken

Cuisine: Indo-Japanese

Serves: 6

Ingredients:

500 g boneless thicken thighs
1 tbsp Tandoori masala powder
2 tbsp lime juice
2 medium onions, cut into cubes
2 carrots, cut into large chunks
3 potatoes, cut into large chunks
2 Kashmiri dry red chillies
4 garlic flakes, crushed
1 tsp grated ginger
1/2 tsp freshly crushed black peppercorns
2 bay leaves
2 tbsp tomato ketch-up
Golden Curry Sauce Mix - 1/2 packet
2 chicken stock cubes dissolved in 1 cup hot water
2 bay leaves
Salt to taste
Vegetable oil
3 cups hot water
4 tbsp plain flour
1 egg, beaten
4 tbsp breadcrumbs

Method:

Place the chicken thighs in a plate and sprinkle salt, lime juice and tandoori masala on both sides
In 3 plates, keep plain flour, 1 beaten egg and breadcrumbs respectively
Coat the chicken first in plain flour, then in beaten egg and lastly in breadcrumbs
Heat a pan, add 3-4 tbsp vegetable oil and shallow fry the chicken until crisp and golden brown. (Chicken should cook within 10 mins.)
Remove and keep it aside
In a pressure cooker, heat 2 tbsp oil and add bay leaves
Break 2 Kashmiri dry red chillies and add to the cooker
Add ginger, garlic and crushed pepper and stir for 2 mins.
Add the chopped onions and saute until light brown
Now add chunks of potatoes and carrots
Saute for a minute
In hot water, dissolve 2 chicken stock cubes and add it to the cooker
Break the Golden Curry sauce mix and add to the cooker
Add another 2 cups of hot water to the cooker
Mix it up, cover and cook for 1 whistle
Open the cooker and add 2 tbsp tomato ketch-up
Stir it well and switch off the flame
Cut the fried chicken into slices
Serve the curry on the cooked rice and place the chicken slices, some green salad and pickle