Our Japanese Yellow Curry powder provides the essential turmeric and hot chile flavor needed to create an authentic Japanese curry sauce. Savory and aromatic, this blend of curry spices delivers rich flavor that is a little less spicy than many other Asian curry spice blends. Ready to use, add some Japanese Yellow Curry powder to flavor soups, stews, sauces and marinades. Mix into meatloaf or burgers for a spicy kick. For a flavor treat, blend Japanese Curry powder into tuna, chicken, potato or pasta salads. All natural, gluten free and non-GMO Mixed from: Spices, turmeric and mustard.
Recipe: JAPANESE STYLE CHICKEN CURRY
Prep Time:10 Cook Time: 30 Total Time: 40 Servings: 4 - 6
1 Tablespoon canola oil
1 Pound boneless, skinless chicken breasts, cut into 1 inch chunks
1 1/4 teaspoons flaky sea salt
1/4 teaspoon fine sarawak black pepper
3 Tablespoons butter
1/2-inch piece peeled ginger, minced
1 yellow onion, chopped
3 Tablespoons all-purpose flour
2 Tablespoons Japanese Yellow Curry Powder
1 Tablespoon tomato paste
3 cups chicken stock, warmed
1 carrot, peeled and slices
1 potato, peeled and chopped
1 apple, peeled, cored and grated
1 Tablespoon honey
soy sauce, to taste
4 cups rice, cooked for serving
Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and ground black pepper. Add chicken to skillet and cook, stirring frequently, until golden brown on all sides, about 2 to 3 minutes. Transfer chicken to a plate and set aside.
Return skillet to medium heat and add butter, ginger and onion. Stir to cook until onion softens, 4 to 5 minutes. Add flour, stirring constantly until a light roux forms. Add Japanese Yellow Curry powder and tomato paste, stirring well to combine. Pour in 1-1/2 cups chicken stock, whisking and scraping bottom of skillet until no lumps remain.
Add remaining 1-1/2 cups stock, chicken, carrot and potato, tossing to combine. Bring to a boil, reduce to a simmer and stir occasionally until vegetables are tender and chicken is fully cooked.
Stir in grated apple and honey. Remove from heat and stir in soy sauce if desired.
Serve over rice.