Japanese curry 12/12/08

I made Japanese curry tonight.

When I was a small girl, curry was a special dish for me and my sister.

Even, we go out for a family restaurant, I always ordered "curry".

In Japan, around 1950~60 years, we couldn't have luxurious life or foods like right now.

So, "curry" was special dish for us. Also I remember "beef" was so expensive, my family could make "sukiyaki "only 2~3 times in a year. How wonderful good old days, we could be so happy and start singing with small, small things.

My favorite curry, Thai green curry, red curry are delicious. I love Thai foods.

I can't find magnificent delicious Indian curry in L.A.

So, I cook my way's curry with chicken, pork, beef and sea food.

Tonight, I made chicken curry.

I always put "secret ingredients" for my curry.

Dark chocolate, grated apple, butter, instant coffee, yoghurt, oyster sauce, worcester sauce, soy sauce, garlic, ginger, red pepper, tomato, soy milk, sugar, honey.

These are my "secret weapon" for my curry.

I don't put all things to my curry, you have to choose which one is good for each ingredients curry.

I don't want to show you which one I put for this chicken curry, this is my "business secret".

No, no, just kidding, I will show some of my secret weapon for tonight's chicken curry.

Chicken curry: 10 oz chicken thigh (cut coarsely) 1 onion (thin slices), 2 potato (rolling wedge), 2 eringi mushroom (round), 8 cherry tomato, 1knob ginger (grated), 3 clove garlic (grated),1Tbsp crushed dark chocolate, 1tsp sugar, 1Tbsp oyster sauce, 2 Tbsp soy sauce, 4 cup water, 2 Tbsp butter, 1 Tbsp oil, 3 pc curry mix, 2 Tbsp curry powder, black pepper.

Direction: Put the onion with butter and soy sauce in a plastic bag and cook for 8 min in microwave oven. Heat (medium) + a frying pan + oil + chicken ~ fry ~ nicely browned ~ transfer to a pan ~ a same frying pan ~ add all the vegetables ~ stir fry ~ transfer to a pan ~

add the water ~ add all seasonings and condiment ~ simmer for 30 min~ 1 hour ~ done!

Enjoy with brown rice.

See you tomorrow.

Keiko