Fusion chicken curry is where it’s at, screw all that mainstream curry noise.
As the colder seasons set in, it’s time to think about foods like stews, chili, and soups to cut through the chilly weather. I wanted to take things in a different direction to welcome the colder months of this year. So why not fusion chicken curry? Japanese/Indian Fusion Chicken Curry isn’t just a hot saucy meal, but also a spicy one (and one of my favorites). This curry however, is a little different than your traditional Indian curry.
For this chicken curry, I wanted to do a Japanese and Indian fusion chicken curry. Most people don’t realize, but curry is very big in Japan. In fact it’s one of the top two national dishes. Crazy, huh? I pulled from Japanese curry by including potatoes, more sugar so it’s sweeter, and serving it over sushi rice. This recipe serves 8, unless I suppress my guilt. Then it serves 3, because I’m filling one of the mixing bowls every time.
Japanese-Indian Fusion Chicken Curry Recipe
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins
3 Chicken Breast Halves, Thinly Sliced
2 Russet Potatoes, Chopped
2 Carrots, Sliced
1 Large Sweet Onion, Chopped
3 1/2 Tbsp Sugar
8 Tbsp Curry Powder
2 Tsp Cinnamon
4 Tbsp Olive Oil
3 Tsp Garlic Salt
1 Tbsp Lemon Juice
3 Tbsp Tomato Paste
1/2 to 1 Tsp Cayenne
2 Tsp Paprika
2 Bay Leafs
1 Tsp Grated Ginger Root
5.3 oz Greek Yogurt
14 oz Coconut Milk
1 3/4 Cups Water
2-3 Cups Sushi Rice
Step 1. Wash your sushi rice and place in your rice cooker. If you don’t have a rice cooker, follow these instructions here.
Step 2. Heat oil on medium-high heat and add potatoes, carrots, and onions. Cook for 10 minutes, or until the onions are mostly translucent.
Step 3. Add the remaining ingredients, stir, and cover. Cook for 20 minutes, stirring occasionally. The potatoes should cut easily with a fork when it’s ready.
March 18th, 2016|Comments Off on Cherry Tomato Balsamic Salmon
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