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Japanese Curry

Ingredients: Roux
50 g Butter
30 g Wheat flour
1 tbsp Tomato sauce
1 tbsp Lea & Perrins sauce
Enough AJI-SHIO® Flavoured Black Pepper
Ingredients: Curry
2 tsp Cooking oil
2 Yellow onion, cubed
500 g Chicken thigh, deboned & cut into 2 cm
1 ½ tbsp TUMIX® Chicken Stock Seasoning
1 Carrot, cut
600 ml Water
1 Potato, cut
1 Apple, peeled & mashed into puree
Enough Salt
1 tbsp Masala salt
80 g Green peas
Some Pal Sweet® Low-Calorie Sweetener
Method
  1. Saute yellow onion with oil until golden.
  2. Shift to high heat, put in chicken and fry until golden.
  3. Stir in TUMIX® Chicken Stock Seasoning, carot and water. When the mixture comes to a boil, reduce the heat.
  4. Put in potato, apple, salt and masala salt.
  5. Simmer until the chicken, carrot and potato are cooked through.
  6. To prepare roux, melt butter then add in flour, tomato sauce, Lea & Perrins sauce and AJI-SHIO® Flavoured Black Pepper.
  7. Mix 2 cups of chicken gravy with roux, stir evenly.
  8. Pour the mixture back into the pot and stir until thick.
  9. Finally, put in green peas and mix to combine. Remove from heat and sprinkle in Pal Sweet® Low-Calorie Sweetener.

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