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
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
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.