JAPANESE CURRY
Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).
Provided by MMSVA
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g
JAVANESE CHICKEN CURRY (OPOR AYAM)
Provided by Julia Moskin
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
- Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.
- Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.
- Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
- Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 58 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 25 grams, Sodium 423 milligrams, Sugar 5 grams, TransFat 0 grams
JAVANESE CHICKEN CURRY
Provided by James Oseland
Categories Food Processor Chicken Fruit Garlic Onion Sauté Dinner Hot Pepper Shallot Lemongrass Coriander Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. First, make the flavoring paste. Place the chile, shallots, garlic, galangal, ginger, and coriander in a small food processor, and pulse until the coriander is well ground (no visible bits or pieces should remain) and you have a smooth paste the consistency of creamy mashed potatoes. (If the paste will not purée properly, and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water to it, 1 tablespoon at a time, periodically turning the processor off and scraping the unground portions with a spoon down toward the blade as you go.) Set aside.
- 2. Rinse the chicken under cold running water and pat it dry with paper towels. If using a whole chicken, for authenticity cut it into 16 pieces. If using precut chicken parts, you can leave them whole. Set aside.
- 3. Heat the oil in a 3- or 4-quart saucepan, Dutch oven, or soup pot over medium-low heat. Test to see if the oil is the right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not fry aggressively or sit motionless. When the oil is the correct temperature, add all the ground flavoring paste and sauté, stirring every 10 seconds or so to prevent sticking and burning, until the paste begins to separate from the oil and the smell of raw garlic and shallots has dissipated, about 5 to 7 minutes. Add the cinnamon, tied lemongrass, lime leaves, and daun salam leaves (if using) and stir to combine them with the flavoring paste. Continue sautéing until you can clearly smell the fragrance of cinnamon, about 1 minute.
- 4. Add the chicken and raise the heat to medium. Sauté the chicken in the flavoring paste, moving it around often with a large spoon or spatula to prevent sticking or scorching. Turn each piece so that it sauts in the oil, until they are evenly golden brown, about 10 minutes. (You need not brown the chicken in two batches - it's fine if the chicken is piled in 2 layers, as long as you adjust the pieces in the pot so they all eventually brown.)
- 5. Add 1 cup of the unsweetened coconut milk, the water, and the salt to the chicken. Stir well to combine, blending the flavoring paste with the liquids and scraping from the bottom of the pot to bring up all the bits of flavor stuck to the surface, and bring to a low, steady simmer. Let the coconut milk simmer, stirring occasionally, until the fats from the chicken and coconut milk have risen to the surface and the chicken is tender and cooked through, but not falling apart from the bone, 40 to 50 minutes. You may need to lower and raise the heat occasionally if the simmer becomes too aggressive. Be careful to not allow the liquid to boil; the chicken will likely toughen and the coconut milk curdle. Taste for salt, and add more if necessary.
- 6. Add the additional 1 cup coconut milk and allow it to heat through and begin to take in the flavors of the curry, about 2 minutes. This additional coconut milk enriches this rich dish even more. If there is too much oil floating on the surface of the curry for your taste, feel free to skim some of it off, but by all means not all of it - it's intensely flavorful. Taste for salt once more.
- 7. Transfer the chicken and sauce to a low serving bowl; you may remove the cinnamon, tied lemongrass, and kaffir lime and daun salam leaves, if you like, or leave them in the bowl to continue to season the dish. Allow the dish to rest and cool at room temperature for at least 20 minutes before eating, which will give the flavors time to blend and intensify.
More about "chicken or prawn javanese beer curry recipes"
KASHMIRI CHICKEN AND PRAWN CURRY WITH LYCHEES
From foodleclub.com
BUTTER CHICKEN STYLE PRAWN MAKHANI WITH ITC MASTER
From mytastycurry.com
KARE AYAM JAWA - JAVANESE CHICKEN CURRY - DAILY …
From dailycookingquest.com
JAVANESE CHICKEN CURRY (OPOR AYAM) – FERAL COOKS
From feralcooks.com
CHICKEN AND SHRIMP CURRY RECIPE - FOOD FANATIC
From foodfanatic.com
JAVANESE PRAWN CURRY RECIPE - ARIE'S KITCHEN
From arieskitchen.net
RECIPE OF THE WEEK: DURBAN CHICKEN AND PRAWN CURRY
From goodthingsguy.com
JAPANESE CHICKEN CURRY - MARION'S KITCHEN
From marionskitchen.com
RUSSELL HOWARD'S CHICKEN & PRAWN CURRY | JAMIE OLIVER …
From jamieoliver.com
CHICKEN OR PRAWN JAVANESE BEER CURRY RECIPE - WEBETUTORIAL
From webetutorial.com
JAVANESE CHICKEN CURRY/SOUTH AFRICAN BRAAI - THE SPICERY
From thespicery.com
SPICY JAVANESE CHICKEN (SURINAMESE) - MULTICULTI COOKING
From multiculticooking.com
JAVANESE CHICKEN CURRY RECIPE INDONESIAN INGREDIENTS ... - INDOFOOD
From indofoodstore.com
JAVANESE CHICKEN CURRY - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
10 BEST CHICKEN PRAWN CURRY RECIPES | YUMMLY
From yummly.com
CHICKEN OR PRAWN JAVANESE BEER CURRY RECIPE - FOOD.COM
From pinterest.com
HOME OF FOOD.COM
From food.com
EASIEST WAY TO PREPARE TASTY CHICKEN AND VEG JAVANESE CURRY
From cookcodex.com
THAI RED CURRY WITH CHICKEN AND PRAWNS - FOODLE CLUB
From foodleclub.com
QUICK COOK: JAVANESE CHICKEN CURRY - EAST BAY TIMES
From eastbaytimes.com
CHICKEN CURRY WITH PRAWNS - TASTE OF MAURITIUS
From tasteofmauritius.com.au
CHICKEN & PRAWN CURRY - BEST CHICKEN & PRAWN RECIPE, HOW
From whats4chow.com
JAVANESE CUISINE - WIKIPEDIA
From en.wikipedia.org
CHICKEN AND PRAWN CURRY WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
JAVANESE CHICKEN CURRY WITH BAKWAN JAGUNG AND SAMBAL BAJAK
From thespicery.com
JAVANESE BEER CURRY RECIPE BY CHICKEN.MAXIMUS | IFOOD.TV
From ifood.tv
RECIPE: YUMMY CHICKEN AND VEG JAVANESE CURRY - COOKCODEX
From cookcodex.com
QUICK COOK: JAVANESE CHICKEN CURRY - THE MERCURY NEWS
From mercurynews.com
EASY MEAL IDEAS OF CHICKEN AND VEG JAVANESE CURRY | QUICK AND …
From recipescooking.info
SIMPLE TIPS TO CHICKEN AND VEG JAVANESE CURRY | QUICK AND EASY …
From recipescooking.info
CHICKEN AND PRAWN CURRY - FOOD24
From food24.com
RECIPE OF PERFECT CHICKEN AND VEG JAVANESE CURRY | MY FAVOURITE …
From myfavrecipes.netlify.app
AUTHENTIC MANGALOREAN PRAWN CURRY - INDIAN WEST COASTAL CURRY
From yellowthyme.com
RICHARD'S CHICKEN AND PRAWN CURRY - FOOD24
From food24.com
JAVANESE CHICKEN CURRY - HALALPRODUCERS.COM
From halalproducers.com
PRAWNS AND COOKED CHICKEN RECIPES (3) - SUPERCOOK
From supercook.com
17 JAVANESE FOOD IDEAS | FOOD, JAVANESE, RECIPES
From pinterest.com
CHICKEN, CHORIZO AND PRAWN JAMBALAYA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #asian #easy #shrimp #shellfish
You'll also love