Any day now I’m supposed to be receiving some fresh udon noodles from the Sushi Boutique in Paris. Following in Kay’s footsteps, http://myhomecookedmeals.blogspot.com/2011/04/dinner-tonight-japanese-style-kare.html, I decided to make chicken curry to have on hand when the noodles arrive.
I browned some chicken thighs and vegetables, grated in some solid curry bars, added water and cooked for 45 minutes.
Because this was a spur of the moment meal, I hadn’t made Japanese pickles but I did have some radish, scallions and pickled ginger which worked fine as condiments.
Quick Japanese Curry Chicken
2lbs chicken thighs
Olive oil
2 carrots, sliced
1 large onion, quartered
3 garlic cloves, chopped
2 celery stalks, sliced
1 bay leaf
4 cubes of S&B solid curry bar, grated
Water
Cooked rice
Sliced scallions
Shaved radish
Pickled ginger
Quail eggs
Brown the chicken thighs in about 2 tablespoons of olive oil. Remove and set aside. Remove all but 2 tablespoons of oil from the pan and cook the carrots, onion, garlic, celery and bay leaf until the onion has wilted. Grate the curry bar into the vegetables and cook for 1-2 minutes.
In a large stock pot, combine the vegetable/curry mixture with the chicken and add water, just to cover. Bring to a boil and allow to simmer for 45 minutes. Serve with rice, scallions, radish, ginger and quail eggs.
Very tasty recipe!! Thanks for sharing. I am always looking for new ways to cook chicken with white rice. I loved the quail eggs addition!!
My daughter was really happy about the white rice Ambrosiana. I think she thinks that I don’t cook enough rice. I actually made the curry to pour over the udon noodles I received today
Oh wow, I want two of everything!
Love the photos. Never heard of “curry bars.” Sound interesting.
Hi Josh. They are really not called curry bars but the description fits. Look here: http://cookinginsens.wordpress.com/2011/04/14/of-curiosity-curry-and-coffee-mills/
YUMMM! I want! I love curry from japanese places!! Thanks for sharing! I’m new to blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? http://shecooksandheeats.wordpress.com/ If you have any, I would love some advice
Thanks Kat. Be sure to check out my post today. I’m making curry noodles.
Love the pics, but I have never heard of a curry bar.Where do they come from, and what are they? They could be a major innovation in my winter cooking.
Picture of the curry bar thing: http://cookinginsens.files.wordpress.com/2011/04/imgp4616.jpg?w=1024&h=768
I love curry of any kind. I will be on the lookout for the curry bar when we return to New Hampshire in the fall.
Rosemary, I am so behind in reading everybody’s blogs as usual
. Thank you for linking to my blog! Your curry dish looks yummy. I like how you improvised the pickles, served w/quail eggs and I never thought of grating the curry cubes. That’s a great tip to grate! It must incorporate the roux much more quickly!
wow. this is a splendid idea. turning something simple into one tempting grand dish.
Thank you