Wafuu Curry (Japanese-Style Chicken Curry)               

 tags (edit): Saveur magazine @Vogel @Try Soon! Main Dish  

 

Sachiko Kakizawa, a Japanese home cook and native of Ibaraki Prefecture, makes a version of this dish for her family. Wafuu curry has a cult following in Japan, where many foldly remember eating it at home and at school functions. The recipes vary from cook to cook, and often include a host of "secret" ingredients like chocolate, milk, miso, and dashi (a stock made from seaweed and bonito flakes). Unlike most curries in other countries, this one is thickened with flour, which creates a smoother texture.

Ingredients

3 cups Chicken stock
1 tablespoon Canola oil (or peanut oil)
1 pound Chicken thighs boneless, skinless, cut into 1" chunks
Salt & pepper
3 tablespoons Butter
1 teaspoon Fresh ginger finely chopped
1 medium Yellow onion 1/2 finely chopped, 1/2 cut into 1" pieces
1 clove Garlic finely chopped
3 tablespoons Flour
2 tablespoons Curry powder (pref. S&B brand)
2 tablespoons Tomatoes crushed
1 each Bay leaf dried
1 medium Carrot peeled, cut crosswise into 1/2" rounds
1 medium Russet potato peeled and cut into 1" chunks
1 small Fuji apple peeled, cored, and coarsely grated
1 teaspoon Honey
1 tablespoon Soy sauce
Short-grain white rice steamed
 

Instructions
 1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken thighs all over with salt and pepper to taste, add to the skillet and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.

2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove skillet from the heat. Add 1/2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from the bottom of the skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken thighs, onion pieces, bay leaf, carrots, and potaotes. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.

3. Add the apples, honey, soy sauce, and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed short-grain rice.


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Yields: 4 Servings
     Saveur magazine, February 2007, page 47

 notes: 

Cuisine:   Japanese

Main Ingredient: