Скачать или смотреть Japanese Curry from scratch in 3 minuets!

Learn how to make Japanese curry from scratch with Shota Nakajima
This is a chicken version from the finale menu from top chef season 18 finale menu

Japanese Curry from Scratch Using Spices
Ingredients
For the Spice Blend:

2 tbsp turmeric (heavy base flavor)
1 tsp coriander
1 tsp cumin
1/2 tsp cardamom
1/2 tsp allspice
1/4 tsp sansho pepper
A tiny pinch of cinnamon
For the Curry Base:

1 lb chicken thighs (or protein of choice), cut into bite-sized pieces
2 tbsp neutral oil (vegetable or canola oil)
1 large onion, finely minced
2 medium carrots, grated
2 garlic cloves, grated
1 inch of ginger, grated
1/2 tsp baking soda
1/2 tsp salt
2 tbsp all-purpose flour
2 tbsp tomato paste
1 small apple, grated and allowed to oxidize (let it sit for 5-10 minutes after grating)
1/2 small banana, mashed and allowed to oxidize (let it sit for 5-10 minutes)
4 cups chicken or vegetable broth (or water)
2 tbsp soy sauce
2 tbsp Worcestershire sauce
Salt to taste
For Serving:

Steamed Japanese rice
Pickled ginger or Fukujinzuke (optional garnish)

Instructions
Step 1: Cook the Chicken

Heat 1 tbsp of oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove and set aside.

Step 2: Brown the Vegetables

In the same pot, heat the remaining 1 tbsp of oil. Add the minced onion, grated carrots, garlic, ginger, baking soda, and salt. Stir to coat, then cover with a lid.
Cook for 5-7 minutes, stirring occasionally, until the mixture softens and browns quickly due to the baking soda.

Step 3: Build the Flavor Base

Reduce the heat to medium-low. Add the tomato paste and cook for 1-2 minutes until it deepens in color.
Sprinkle in the flour and the prepared spice blend. Stir well to coat the vegetable mixture evenly, cooking for 2 minutes to eliminate the raw flour taste.

Step 4: Add the Fruits

Stir in the oxidized grated apple and mashed banana. Cook for 1-2 minutes until well incorporated.

Step 5: Add Broth and Simmer

Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps and stretch out the roux.
Return the browned chicken to the pot. Bring to a gentle simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the flavors meld.

Step 6: Season and Adjust

Add more soy sauce and Worcestershire sauce (adjust to taste), and season with additional salt if needed.
Simmer uncovered for another 5 minutes to thicken the curry slightly and concentrate the flavors.

Step 7: Serve

Ladle the curry over bowls of steamed Japanese rice.
Garnish with pickled ginger or fukujinzuke for added brightness, if desired.#topchefbrasil
#Curry