Japanese curry with turkey or chicken
After Christmas or when I prepare a bigger roast, I often have turkey meat left, so I use it for curry or plain risotto. This curry is the Japanese version, unlike the Indian curry, it is not too spicy and it is sweet. Instead of leftover meat, it can also be prepared with fresh meat.
Preparation steps
- If you can't find Garam Masala spice, then prepare it yourself, Una64 has a simple recipe. For Curry Roux: In a small skillet, add the butter, melt gently then add the flour. Toast for about 7 minutes to darken finely but be careful not to burn. It should get a brownish color like caramel. Then add Garam Masala spices and curry powder, and can one or the other, and continue to fry for about one minute then turn off. Now add Worcestershire sauce, soy sauce, ketchup and mix well to turn into a smooth compact mixture.
- First separate the meat from the roast bones, cut into smaller pieces. In a deep saucepan, add the oil and finely chopped onion and fry over low heat for about 15 minutes to caramelize the onion and make it dark in color without burning.
- Then add the grated apple and continue to fry for about 5 minutes. Drizzle with beef broth or roasting sauce to which you have added a glass of water. Add salt to taste and pepper well. I have now put everything in a mixer and mixed it to be like a thick soup since they serve it that way in one of my favorite Japanese restaurants. Of course you can skip this process and leave the onion and apple in pieces.
- Return the mixed sauce to the pot, add the Curry Roux and cayenne powder or chili, the pieces of meat and mix everything together well. If it is too thick add water. Optionally add coriander (or parsley).
- Process with fresh meat
- If you have no leftover roast, then buy mixed turkey or chicken meat, it is best to combine white and dark meat for flavor. Cut the meat into pieces and fry in oil, it is enough for about 10 minutes with stirring. Remove the roasted meat, then add the onion and continue the preparation as under the above procedure No.2.
- Serve as you wish. If you use potatoes, it is best to cook it in smaller pieces, then drain and add to the curry sauce and cook for another 5-7 minutes. Also with rice, it is best to cook the rice, then mix it with the sauce, let it stand for a while and then serve as a risotto.
