i grew up eating Korean curry, which was adapted from Japanese curry. So Korean curry is even more convoluted, an adaptation of a japanese dish, which was adapted from a british dish, which was adapted from an indian dish
@@vampitrovici6787 it’s more spicy than sweet. also the cooking method is slightly different. instead of using roux blocks, we usually use these curry powder packets, which are like a blend of spices and thickeners. so you stir fry the veggies and meat, add water or stock, simmer for a bit, then add the curry powder from the packet and stir until it thickens edit: different, not difficult
@@bsol510 yeah we used to use the Japanese roux blocks but cause of the stupid Boycott Japan trend, my mom switched to Korean curry powders so now we use that 😅 but that doesn't stop me from enjoying our curry.
What I love about Kenji and his channel is that his cooking is so genuine. There is no pretense in the dishes he shows us - it’s just real, sincere, delicious home cooking.
I really like it, it feels like a person in your kitchen showing you how to make something. Feels like a real place where someone makes actual food for his family. Kenji makes a lot of great food but all of it feels within reach and something I'd actually make at home for my family on a regular night
My wife likes to caramelize the onions before adding the meat, makes a whole world of difference in flavor. She also puts in Japanese pumpkin, which thickens the broth and gives it a "nutty" flavor. What is unique about Japanese curry is the dark color, which I haven't been able to duplicate from the pre-made cubes.
I dated a girl for years who was half Japanese and half Persian. We often made Japanese curry using the blocks. I began to love it so much that I still make it to this day. Her mom was Japanese and a consummate home chef. She made us curry from scratch once, but commented that the blocks are easier and usually turn out better. I've heard this echoed by other Japanese cooks as well. After watching this video, it doesn't look as complicated or challenging as I expected. Then again, Kenji always makes everything look easy. Thanks for the video, looking forward to trying this method one day...except NO RAISINS...ewww :)
Home cook* btw. Being a chef is something that required formal training. One cannot be a home chef, it's redundant. She's a home cook if she doesn't have certification to be a chef
Granny Smith Apples, Carrots, Peas and Potatoes are the key ingredients of the British style curry that this recipe is adapted from. The British version seems to an adaptation of Bengali style curry and that styles uses raisins in the curry.
Japanese curry is amazing tho. You can put anything you like in. If you look for recipe, you will often find some strange things in it like chocolate, coffee, fruits, coke, cheese, etc.
I've been making this type of curry from a powder for about 20 years and my 8 year old son loves it! The one major difference in my recipe is I add a little ketchup (couple tablespoons) instead of honey, or sometimes even a little tomato paste + sugar.
I was stationed in Hawaii and Okinawa, Japan. I ate this for lunch every day for six years. Now, I always keep a block of S&B Hot Curry in the cupboard. I've taken to adding a can of coconut milk to give it more of a Thai flavor vibe.
I've made similar curries before (definitely gonna try this one as a quick weeknight thing) and my wife and I like to say they have good "shovel factor". Great comfort food you can just shovel into your mouth!
I could eat any curry from any culture practically 7 days a week. This is a quick night meal during the week. I didn't feel like prepping garlic or ginger, I keep the tubes of both in the fridge for quick cooking. Took me about an hour, including rice.
testing chef johns cold milk / hot roux method brought a huge smile to my face. you are both my favorite chefs. also chef john begs the question, does adding cold milk bit by bit actually make your roux smoother? well, if anyone is going to dispel this claim it's you, Kenji. I know you usually use the common technique as well, so it would be even more of a reason to do the experiment. and even better if you filmed it!!!!
it's easier to beat out the lumps in a smaller amount of liquid than a larger amount of liquid. so when you add the liquid bit by bit, you get a better chance to stir the lumps out and make it smooth than if you were to put all the liquid in at once and then try to stir the lumps out
The opposite is also true, if you want to thicken a hot sauce, you make a cold roux by rubbing together equal quantities of butter and flour. I believe this is called a beurre marnie. Whisk it in and it will also thicken with no lumps. So moral of the story is opposites. Add cold liquid to hot roux, or cold roux (beurre marnie) to hot liquid.
I love the way this is narrated and filmed. The fact that Kenji san comes around every once in a while to wipe the stove clean, methodically throw the peels into the bin and throw used dishes in the sink - just like cooking that everyone can relate to.
Being Vietnamese American, I add fish sauce at the end as my added salt. I think it bypasses the need for MSG and Salt because that's in the salty umami of the fish sauce. I also tend to add whatever leftover or frozen veg in the fridge.
so glad to see you making a video for this! I started making the Just One Cookbook recipe for Japanese curry a few years ago and it's been a staple since then. I like shredding an apple in for the sweetness.
Watched this video on my break and made it for dinner yesterday evening. Swapped the chicken for mushroom and used veg stock to make it vegetarian, it was delicious.
What the f.... GET SOME CHICKEN IN THERE! Get some baby ostrich in it too! Preferably an orphaned ostrich who was born with one leg and a funny eye! Garnish with lambs blood and eat with your hands. Fakkin Mushroomz! :D
The Japanese don't use this often, but I found that throwing in some green peas can really elevate this recipe. EDIT: Just saw you threw some in, I absolutely love them and I can't eat curry without them anymore. People should really give them a go next time they make curry. The color contrast makes it quite pleasant to look at too.
@@felixthecat0371 I guess they watched a cartoon that one time where someone said they taste bad. Or they just don't like the color and shape of it? I don't have a kid so I wouldn't know how to get one to eat them, probably with a lot of patience.
@@felixthecat0371 I know I grew up hating them because I was first introduced through canned peas. Love them now and I pretend the canned ones dont exist! lol
Speaking for “the kids”, I have a visual disdain for peas. I think it’s because food matters, and I’ve witnessed far too many restaurants use the medley of tiny cubed carrot, pea, and whatever the third vegetable was on the plates to say they gave you a vegetable. Ugh. I don’t even let my friends order that trio it bothers me so much! I’ve learned to like them. Yet I don’t want them overcooked. Unless mashed out with mint sounds interesting when I’ve seen it. When he added the peas 😳 I was internally screaming “NOOOO!!!” 😩 and then he didn’t overcook them so I assured myself everything was going to be okay. This is my first video of his. It won’t be my last.
Kenji, I just wanted to say youre absolutely wonderful and I adore you. Hearing you say guys gals and nonbinary pals just made me feel so happy. Glad to hear welcoming language for people like me. your caring dad energy is off the charts 😭
You ignite my love for cooking I’m afraid of dropping out of my chemistry bachelor and pursuing a culinary career. Just know that I really appreciate your content Kenji! Much love from The Netherlands
For what it's worth, the senior editor at Cook's Illustrated has a chemistry degree, if I recall. Point being, you may not necessarily have to choose between the two
I'm 2nd generation Japanese-American and we always had this growing up, to the extent that it's still one of my top ten favorite dishes. I do a lot of cooking, but for this I simply use Extra Hot Golden Curry blocks because it's both delicious and has a sense of nostalgia that makes it taste better to me than any other way of making this dish. The way we prepared this was to use ground round or ground sirloin as the meat, and chopping the onion finely and starting the sauté before adding the meat, so the flavor would infuse the meat, but the onion itself would be dissolved in the final dish. The ground meat gets very roughly crumbled so there are a lot of big chunks, like tiny meatballs of flavor. It's really weird to me to see the starchy vegetables getting cooked down alongside everything else. I've always viewed what makes Japanese curry special is the separation of flavors, only bringing everything together at the very end so that despite curry being a "one-pot dish" kind of meal, the potato, carrot, meat, and curry sauce all still retain very unique flavor and texture. I'm sure this is delicious, it's just quite a different preparation than what my mother and grandmother taught me to do.
Do you still have to make the rue with the flour if you use the blocks? And do you still use and chicken stock or is that all included and you just add water?
@@chrisweede6723 This is a year late, but I just made this tonight with the blocks so: 1. You do not have to make the roux when using the blocks. You add the blocks at the end, and simmer for a bit until the curry thickens up. Just follow the instructions on the box. 2. The stock is optional. I used low sodium chicken stock and it turned out great, but it would be good without it too. Just try the curry right before serving and add salt to taste. Happy cooking!
I've been making this for years and made it for my niece once who was sufficiently impressed that it has become not only her favourite dish but one she makes for her parents and taught her younger cousins how to make. I do tend to add tonkatsu sauce or something like it at the end however instead of the honey etc.
I tried Japanese Curry this summer and fell in love with it. I never would have guessed it was this simple. Made it for myself for the first time and it did not disappoint.
One major issue during the 1800s was beriberi, a vitamin deficiency that killed Japanese royals and commoners alike. While the true cause of beriberi stayed mysterious for decades, navy officials pinpointed diet as the cause. To save their sailors, they examined the food provided in other navies, particularly Britain’s. Many British ships served curry at the turn of the century. Since both meat and flour contain thiamine, curry was practically a silver bullet against beriberi. Served over a heaping portion of rice, it could also feed an entire mess hall. Today the JMSDF carry on this tradition by serving curry every Friday on their ships.
Fish is high in thiamine. Did Japanese people not eat that? Also, brown rice and modern white rice have thiamine. I think only royals and sailors/soldiers ate white rice without thiamine.
The cause of beriberi wasn't mysterious. It was a lack of vitamin B. The research just wasn't supported by the scientific community in Japan at the time because nutrition science was seen as a form of lesser science and not many practiced it. (More specifically, science was heavily biased towards Dutch studies. Nutrition science came from British educated sources, which scholars didn't want to admit was legitimate.) Most scholars simply thought beriberi was caused by germs and hygiene issues. At the time white rice was seen as a superior product to unpolished (brown) rice since it was mostly eaten by rich people. Poor people generally ate wild, unpolished rice. The military promised recruits that they would be fed a ration of white rice + an allowance to buy additional side dishes. Thing is, these recruits would then sustain on a diet of white rice + tsukemono (pickles), opting to send the allowance to their families. What people didn't know is that white rice gave less nutrition compared to wild and brown rice. Cue the vitamin deficiency. Curry was indeed part of the solution of a broader plan to improve the diet of the military, but barley was the real, earlier saviour against beriberi. The military still had a budget, and barley was a lot cheaper than curry with meat and spices. Source: made a video on the topic. Might have misremembered specific details.
Thanks for sharing! I looked further into this - the person who studied the beriberi issue and found diet as the cause was a British-trained Japanese naval doctor named Takaki Kanehiro. It seems his research was done even before the Dutch studied rice-based diets! Wiki page on thiamine deficiency has lots of resources regarding its scientific history.
@@jakobs_bladder You should also be able to find more details by going into the Japanese version of Wikipedia and translating that. I remember that's what I did then.
My family is Dutch but came to America from Southeast Asia. Making this, the sweet+savory taste and aroma of curry powder reminded me so much of the curry my grandpa used to make. He didn't put raisins in it but he did put them in his chutney which he served with the curry. What a great dish. (Also, I know what the Dutch were doing in Southeast Asia. It's not a heritage I'm proud of.)
Made this tonight. Was super excited to find the curry blocks at my local grocery while shopping. Had on-bone thighs on hand and no peas. Never had Japanese curry before, always wanted to try it. I am in HEAVEN! I'll be making this at least once every other week for the husband and, who also adores it. 🥰
The raisins actually sound fantastic to me. Biryani is one of my favorite dishes, the combination of the sweetness of the raisins and the savouriness of the rest of the dish, I feel this would work a similar way. I made Japanese curry recently for the first time and next time I will add them for sure!
I like adding honey+minced apple and sautéing the veg after the protein. nothing is more disappointing than expecting to eat a nice tender potato but biting into an apple.
I grate 1/2 an apple and add a teaspoon honey. I've also added some dark chocolate. It really depends which roux block I'm using all were delicious, some just needed more or less TLC for my preference. Golden is the most blame to me and needed the most help.
Although I start the vegetables in the pot before adding the liquid, simmering is what makes everything tender when I make it. I like fairly large chunks of potato, because that’s how my mother made it, so the simmering time is based on the potatoes becoming tender.
I really enjoy watching your channel. I appreciate the way you talk to your audience and your intentional inclusivity, and I've learned a lot from you :)
Thank you for your informative and enjoyable video as they all are. Now it all makes sense to me as a less gourmet version of this was our weekly curry at school in England in the 70s. The raisins (sultanas) were always a part of it and some nicely overcooked rice. Always looked forward to this comforting dish! Thanks again Kenji !
Such nostalgia for me, my family moved from Hawaii when I was 9 and my mom was able to find those blocks of golden curry at the commissary so it was a regular dish for us when we were missing “home”
This is the first Kenji's recipe that I fully followed, and made from scratch; my parents and brother loved it; they even said it was so much better than kare from some restaurants we've eaten! Thank you so much for this recipe, and all the others; aswell as all the infos about the "whys" and "hows". PS: I made the mistake of making a bigger portion than what's in the recipe, and it was way too much :')
Very interesting as I've only ever made it from the chocolate bar looking roux cubes. I rushed out to find the curry powder (only found Madras) and I'll give this a try this weekend! 🍛
i LOVE doing carrot, celery, potato, and onion in my curries. my boyfriend and i always load up on the veggies so it ends up just sweet enough without needing to add stuff like honey & raisins.
One of my favorite week night dishes. Instead of adding soy sauce at end to flavor, I usually add some tonkatsu sauce for additional sweet/savory flavor. Also, sometimes will add a mild cheese on top.
Been gazing at your videos for a while now dunno if I'll even ever be able to recreate the masterpieces you do but it does feel nice and educational to learn tips and tricks in the kitchen
He makes it look so fucking easy. It actually takes like 3 or 4x as long as this in reality. Especially when you make more than like 2 portions like he does here.
I often wondered how curries got introduced to Japan and why they were so different from the South Asian curries. I also love the mutual respect between Kenji, chef John and Helen Rennie; my three favorite TH-cam Chefs.
Potatoes aren't my favorite thing for curry rice, instead I use green (unripe) plantains, sliced and cut into 1/4 pieces. Still a bit starchy, but with a different flavor. Delicious with chicken or pork, try it sometime! 😋
My daughter (18yo) and i made this together last night and it was wonderful. She's a huge fan of Japanese food and we've been looking for a home curry recipe we can make easily and this was perfect. Doubled the recipe for our hungry family and she had three servings! With leftovers for lunch!
Japanese curry is one of the best things ever. Nice seeing a recipe with powder even if I also just buy blocks lol. Nice to hear the history details about it I never thought it look it up.
@@johnree6106 Ever play Shogun : Total War? The British, Portugese, Dutch all landed there during Sengoku Jidai, way back when in the 1600s. Offering guns religion, etc. Trade would have been relatively open by then. Probably the start of it all.
I’m with your sister on the apple thing, however I grate in a whole Granny Smith or other green cooking apple on the coarse side of a box grater, perfect consistency for my liking.
Kenji, this was just great. I started getting into Japanese Curry last year and I’m kicking myself in the face for not trying it sooner. Just made my first curry with this video and it knocked me out of my socks. Thanks so much!
Adding apple chunks might be weird but apples as a flavoring ingredient is a core integral of Japanese curry imo! My holy grail of Japanese curry is the version made by Adam Liaw (one of our masterchefs) using a grated apple (royal gala, kanzi, … but I prefer Granny Smith) to give it a refreshing fruity sweet taste and flavor. If you use Granny Smith, it will also cut back the richness of the dish with its slight tartness. Besides that, I’d always lightly season and roast my potatoes first and sauté the carrots and onions separately for some caramelization before adding them all into the braise. For me, the veggies are the only part I would’ve departed from the traditional way of making it as they come out a little dull to me. Lastly, a little bit of mild spiciness from cayenne & paprika, Kashmiri or gochugaru powder is a cherry on top.
I started making Japanese curry recently and I use this video every time I make it! It's one of my favorite meals to make now! I like to add mushrooms and shrimp to mine as well sometimes (and I do shredded apples instead of raisins). Thanks for the great video!
You’ve convinced me to pick up the S+B cubes next time I’m in the local Asian market. (Then I have to figure out what to do with them. I usually grind my own curry powder so it’ll be an interesting taste comparison.)
Came across this video after making it a few days ago and the recipe I followed was almost identical except I used prawns instead of chicken (you have to put them in at the end to avoid them overcooking). Very good recipe, and great video. Thanks!
Always very interesting to see dishes from my country on this channel. Looks great but I prefer browning onions first which I’m pretty sure is relatively common in Japan. It adds another layer of savoriness and sweetness which we love.
I also brown the onions most of the time, but probably doesn't add that much flavor given the the curry itself is strongly flavored. I've also omitted this step more recently, and doesn't seem to matter that much. I also never use chicken breast. Seems like cooking breast that long will mean dry meat. We tend to use beef cut into cubes and cooked until tender. If i were to used chicken, it would be thighs or legs
@@ccbowers Yeah I mean it doesn’t make a huge difference but it still kinda does if it makes sense. Also yeah thighs are definitely better at least for me. The idea of simmering chicken breast that long doesn’t appeal to me
After living in rural Japan as a young man with no idea how or what to cook in a fish grill, 7-11 chicken katsu curry became a staple of my diet. I've probably eaten Japanese curry 3-400 times in the last 3-4 years. This is my all time favorite dish and an absolute comfort food. One bite brings me back to my days walking home from work through the mountains with a curry and a strong zero from the convenience store to eat and drink with my neighbors.
I'm one of the apple chunk weirdos; though I've been told in Japan it's considered something you add to curry to make it more appealing to kids, but I certainly wouldn't know if that's true or not. I like to do my Japanese curry with coconut milk, pork shoulder chunks, apple, and a few extra vegetables like sliced red pepper. It's a very flexible dish, I quite enjoy it.
Thank you!! I need to work around some dietary restrictions in my house too, and wasn’t sure how to do curry rice without the blocks. Will give it a try with the powder instead!
Maybe it was just me, but I found that the suggested amount of liquid made it a bit too liquidy so I’d reduce by a cup next time. I also like to put Worcestershire sauce in addition to soy sauce in my curry!
I just wanted to say thanks for making and sharing these videos. Watching how and learning why you do things in and around the kitchen is incredibly informative.
Another good option if you want to add that fruity note, but don't want chunks in your curry is either grating an apple in or using some sort of jam: plum or apricot tend to work well. I also tend to use a lot of onions and fully caramelize them before moving on to adding the other ingredients.
Try any mixture of these amounts, also I caramelize the onions a good bit beforehand and use mushrooms. It makes it great. Can even just skip the chicken and use mushrooms and everything else. Salt, black pepper, ketchup, honey, Worcestershire sauce, soy sauce and sriracha to taste (without destroying it) or putting that on my own bowl for when I make it for others. All these things make it that much better and it's my favorite meal to make ever.
My friend, for the flour part, I would highly suggest to dilute it with the stock first then add to saucepan. Just for preventing flour solids from not melting properly.
As soon as i saw this i pulled some chicken thigh out of my freezer. I grew up on korean curry and its such a comfort food for me. Gonna use the blocks like a normal human 😄
Is there a name for the plate/bowl that Kenji used to serve the curry in? I'm interested in getting some of those, seems very nice for curries and other meals like it.
The added honey is a game changer. I also tried finely grating a small apple with a microplane, that worked great. I personally like mushrooms, and snow peas too. Crazy how versatile this dish is though.
Such a delicious comfort dish and honestly, one of the simplest recipes. Great for feeding larger groups or meal-prep for the week. You can basically use any type of meat, including ground beef. I haven't made this in a while since my partner was diagnosed with Celiac and the cubes are not GF but I will definitely picking up some S&B powder tomorrow. Oh and this curry sauce is insanely good poured over Tonkatsu. I know it might sound counter-intuitive to ruin your beautifully crispy breaded pork, but it is one of those 1 + 1 = 3 dishes.
My sister-in-law is celiac so I also can’t use the cubes when I cook for others. I found a really good curry spice mix online (Just One Cookbook, has tons of great Japanese recipes) and used GF flour for the roux. Still one of the best dishes I’ve ever made. Plus, knowing that some GF alternatives don’t stack up to their Gluten-having counterparts, it was great discovering this is a dish that tastes just as amazing gluten-free 😄
I've been looking for a simple version and this couldn't be simpler. my versions were multi-pot affairs and this is extremely straight forward. :) thank you
Sometimes I want a smooth sauce so I stew onion and apple together on low heat in oil until they're nice and caramelised, add curry powder and stock and then blend with a hand mixer. It's more time-consuming; yes, and has a high cost of washing up; if you make it all at once, but it means you can cook the sauce in advance and have it to hand on a weeknight. It keeps for a good five days. Another tip from a British person who eats a lot of curries is before serving gently mix in some mango chutney. It adds little bites of sweetness which I find very satisfying and is a nice variation within the dish. To round up my thoughts here -- I'm also not a big believer in eating curry with rice. It's just bulk which will satisfy a crowd or a large family but if it's just you and maybe someone special eat with fresh naan bread. Great video as always!
Just made this with no butter for my dairy allergic mom. I used canola oil instead, coated the chicken pieces with flour before browning and added more flour after the ginger and garlic
Hi, Kenji! I've been following you for a while and watching your videos, I love the way you explain each step and present the whole process in such an enjoyable way. Last week I was encouraged to prepare this dish to share with my friends and, besides my thanks for the excellent recipe, you earned everyone's recognition for how tasty the dish was. Keep up the good work!
I've been trying to find a recipe that tastes like my uncle's from when I was growing up. The cubes never worked, so I was so happy to finally use your recipe because it tasted almost exactly like his! Next time I'm gonna make it more liquidy and use kewpie mayo as a topping. Thank you so much!
i grew up eating Korean curry, which was adapted from Japanese curry. So Korean curry is even more convoluted, an adaptation of a japanese dish, which was adapted from a british dish, which was adapted from an indian dish
lol same, we always just called it japanese curry tho but it was for sure changed fopr my families taste, ie. not being sweet at all but s[icy. idk
How different is it from what Kenji did here?
@@vampitrovici6787 it’s more spicy than sweet. also the cooking method is slightly different. instead of using roux blocks, we usually use these curry powder packets, which are like a blend of spices and thickeners. so you stir fry the veggies and meat, add water or stock, simmer for a bit, then add the curry powder from the packet and stir until it thickens
edit: different, not difficult
@@bsol510 yeah we used to use the Japanese roux blocks but cause of the stupid Boycott Japan trend, my mom switched to Korean curry powders so now we use that 😅 but that doesn't stop me from enjoying our curry.
@@breadcrumb382 the Japan boycott was stupid, but reciprocal.
What I love about Kenji and his channel is that his cooking is so genuine. There is no pretense in the dishes he shows us - it’s just real, sincere, delicious home cooking.
Carrot and onion placement in the beginning was a little suspect.
Glad to see my mind wasn’t the only one that jumped to that
And potato, unless you have one nut?
And the garlic….
@@KinaestheticDmaw Didn't even realise that haha
Quite right, my brain didn't process there was any difference between the two vegetables lmao
Seeing Kenji use the still curry powder covered spoon to scoop flour makes me feel validated in the way I cook
I let out an audible "nooOOo"
@@patrick_8196 A little curry powder mixed in the flour isn't a big deal. It's not like he's rolling chunks of raw chicken in there.
What woods is your flat spatula thing made of?
@@VivaLaCarter7 Earlywood brand; about $40/flat saute set(3 different sizes). Beautiful AND functiinal.!
@@acs197 that you know of. If he does that on camera, just imagine what he does off camera! XD
I put apple chunks and tofu in my curry along with the potatoes, so I can play the "guess what the white cuboid thing in my spoon is" game.
LMAOOO
I grate the apple into the dish. It kind of just disappears into the sauce and bulks it out.
you can also add cubic cut ginger to make this game more spicy
@@shinqu3442biting into a chunk of ginger thinking it’s a potato/chicken/something else is the worst :(
You evil ahahahahah
I hate fruits in dishes 😂
Real time cooking in a real kitchen? No stupid music or edits, just a guy who can cook. Subscribed!
Welcome Clancy
You sound obnoxious
Hope you enjoy friend. Kenji is just the best. Makes me feel calm4
glen & friends is very similar
I really like it, it feels like a person in your kitchen showing you how to make something. Feels like a real place where someone makes actual food for his family. Kenji makes a lot of great food but all of it feels within reach and something I'd actually make at home for my family on a regular night
Knowing that your dogs will listen in on story time has made my day better.
My wife likes to caramelize the onions before adding the meat, makes a whole world of difference in flavor. She also puts in Japanese pumpkin, which thickens the broth and gives it a "nutty" flavor. What is unique about Japanese curry is the dark color, which I haven't been able to duplicate from the pre-made cubes.
I dated a girl for years who was half Japanese and half Persian. We often made Japanese curry using the blocks. I began to love it so much that I still make it to this day. Her mom was Japanese and a consummate home chef. She made us curry from scratch once, but commented that the blocks are easier and usually turn out better. I've heard this echoed by other Japanese cooks as well. After watching this video, it doesn't look as complicated or challenging as I expected. Then again, Kenji always makes everything look easy. Thanks for the video, looking forward to trying this method one day...except NO RAISINS...ewww :)
Dude you never dated no girl!
That's a wild combo. Histrionic Persian and reserved Japanese? That's a combo that I'm familiar with
@@TheVanillatech are you talking about yourself
@@ewannoelkailevi4772 histrionic is the perfect word to describe an Iranian
Home cook* btw. Being a chef is something that required formal training. One cannot be a home chef, it's redundant. She's a home cook if she doesn't have certification to be a chef
I love how between all the steps and ingredients you still have time to call your sister a weirdo. You have done your due diligence as a brother
“My sister likes apple chunks in her curry, she’s…weird like that”
**puts raisins his curry.
Apple is sure more common than raisin
Granny Smith Apples, Carrots, Peas and Potatoes are the key ingredients of the British style curry that this recipe is adapted from. The British version seems to an adaptation of Bengali style curry and that styles uses raisins in the curry.
Japanese curry is amazing tho. You can put anything you like in. If you look for recipe, you will often find some strange things in it like chocolate, coffee, fruits, coke, cheese, etc.
Ahh he gets the joke...
@@MerganNaidoo Vermont Curry roux has apples.
I've been making this type of curry from a powder for about 20 years and my 8 year old son loves it! The one major difference in my recipe is I add a little ketchup (couple tablespoons) instead of honey, or sometimes even a little tomato paste + sugar.
Some good japanese kitchens here do add some tomatoes to their curry for that sort of creamy tomato taste, so your cooking instincts are good
I was stationed in Hawaii and Okinawa, Japan. I ate this for lunch every day for six years. Now, I always keep a block of S&B Hot Curry in the cupboard. I've taken to adding a can of coconut milk to give it more of a Thai flavor vibe.
I did that a couple of nights ago but swapped galangal in for ginger.
Ahh, a "local" boy. ;) Definitely would add some coconut milk, so delicious.
Ur literally racist and misogynistic
@@breaksquad1236 I think that you've managed to insult an entire subcontinent.
I too used some coconut milk because of this comment. I like it
I love that these videos really make me feel like I'm cooking along with you. Helps make the dishes feel much more approachable and real
I've made similar curries before (definitely gonna try this one as a quick weeknight thing) and my wife and I like to say they have good "shovel factor". Great comfort food you can just shovel into your mouth!
I could eat any curry from any culture practically 7 days a week. This is a quick night meal during the week. I didn't feel like prepping garlic or ginger, I keep the tubes of both in the fridge for quick cooking. Took me about an hour, including rice.
testing chef johns cold milk / hot roux method brought a huge smile to my face. you are both my favorite chefs.
also chef john begs the question, does adding cold milk bit by bit actually make your roux smoother? well, if anyone is going to dispel this claim it's you, Kenji.
I know you usually use the common technique as well, so it would be even more of a reason to do the experiment. and even better if you filmed it!!!!
Brought a smile to my face as well! They're both my cooking godfathers.
when I make country gravy I always do the hot roux cold milk method, it seems to work really well every time
I understand that chef John's refference.
it's easier to beat out the lumps in a smaller amount of liquid than a larger amount of liquid. so when you add the liquid bit by bit, you get a better chance to stir the lumps out and make it smooth than if you were to put all the liquid in at once and then try to stir the lumps out
The opposite is also true, if you want to thicken a hot sauce, you make a cold roux by rubbing together equal quantities of butter and flour. I believe this is called a beurre marnie. Whisk it in and it will also thicken with no lumps. So moral of the story is opposites. Add cold liquid to hot roux, or cold roux (beurre marnie) to hot liquid.
I love the way this is narrated and filmed. The fact that Kenji san comes around every once in a while to wipe the stove clean, methodically throw the peels into the bin and throw used dishes in the sink - just like cooking that everyone can relate to.
I love that once you start chopping vegetables your dog is like "it's my time to shine" and comes into frame waiting for food 😊
i love how the other dog comes in at story time and stays for the rest of the night
Dogs sitting there thinking ... "Fucks sake, same story as last week. Might as well just go to sleep zzzzz......".
They are adorable.@@TheVanillatech
Being Vietnamese American, I add fish sauce at the end as my added salt. I think it bypasses the need for MSG and Salt because that's in the salty umami of the fish sauce. I also tend to add whatever leftover or frozen veg in the fridge.
I just recently discovered the magic of Japanese curry cubes, but knowing how to do something similar without them is mind-melting.
This guy has a real gift for both cooking and presenting the material. Thumbs up!
I love this channel because he is not bound by the recipe, he just puts what he thinks would be good, like normal people do
so glad to see you making a video for this! I started making the Just One Cookbook recipe for Japanese curry a few years ago and it's been a staple since then. I like shredding an apple in for the sweetness.
And don't forget the ketchup!
Watched this video on my break and made it for dinner yesterday evening. Swapped the chicken for mushroom and used veg stock to make it vegetarian, it was delicious.
What the f.... GET SOME CHICKEN IN THERE! Get some baby ostrich in it too! Preferably an orphaned ostrich who was born with one leg and a funny eye! Garnish with lambs blood and eat with your hands.
Fakkin Mushroomz! :D
@@TheVanillatech Perhaps they are vegetarian? It sounds delicious Matthew.
@@TheVanillatechI'm sure you believe you're funny.
@@TheVanillatech bros stuck in 2012 😭
The Japanese don't use this often, but I found that throwing in some green peas can really elevate this recipe.
EDIT: Just saw you threw some in, I absolutely love them and I can't eat curry without them anymore. People should really give them a go next time they make curry. The color contrast makes it quite pleasant to look at too.
peas are just great, not sure why so many kids dislike them
@@felixthecat0371 I guess they watched a cartoon that one time where someone said they taste bad. Or they just don't like the color and shape of it? I don't have a kid so I wouldn't know how to get one to eat them, probably with a lot of patience.
@@felixthecat0371 I know I grew up hating them because I was first introduced through canned peas. Love them now and I pretend the canned ones dont exist! lol
Speaking for “the kids”, I have a visual disdain for peas. I think it’s because food matters, and I’ve witnessed far too many restaurants use the medley of tiny cubed carrot, pea, and whatever the third vegetable was on the plates to say they gave you a vegetable. Ugh. I don’t even let my friends order that trio it bothers me so much!
I’ve learned to like them. Yet I don’t want them overcooked. Unless mashed out with mint sounds interesting when I’ve seen it.
When he added the peas 😳 I was internally screaming “NOOOO!!!” 😩 and then he didn’t overcook them so I assured myself everything was going to be okay.
This is my first video of his. It won’t be my last.
Going to try peas. Green peppers and mushrooms also blend well.
I love how his sister caught strays at a random point. Only a brother loves that hard.
Kenji, I just wanted to say youre absolutely wonderful and I adore you. Hearing you say guys gals and nonbinary pals just made me feel so happy. Glad to hear welcoming language for people like me. your caring dad energy is off the charts 😭
You ignite my love for cooking
I’m afraid of dropping out of my chemistry bachelor and pursuing a culinary career.
Just know that I really appreciate your content Kenji!
Much love from The Netherlands
You MUST follow your heart. If you don’t LOVE chemistry, don’t do it.
@@wpc456cpw real words
The chef world is a brutal one. Get yo degree first
For what it's worth, the senior editor at Cook's Illustrated has a chemistry degree, if I recall. Point being, you may not necessarily have to choose between the two
Get your degree in chemistry, you'll use it if you cook. I am an amateur chemist myself. Cooking is chemistry you can eat!
I'm 2nd generation Japanese-American and we always had this growing up, to the extent that it's still one of my top ten favorite dishes. I do a lot of cooking, but for this I simply use Extra Hot Golden Curry blocks because it's both delicious and has a sense of nostalgia that makes it taste better to me than any other way of making this dish.
The way we prepared this was to use ground round or ground sirloin as the meat, and chopping the onion finely and starting the sauté before adding the meat, so the flavor would infuse the meat, but the onion itself would be dissolved in the final dish. The ground meat gets very roughly crumbled so there are a lot of big chunks, like tiny meatballs of flavor.
It's really weird to me to see the starchy vegetables getting cooked down alongside everything else. I've always viewed what makes Japanese curry special is the separation of flavors, only bringing everything together at the very end so that despite curry being a "one-pot dish" kind of meal, the potato, carrot, meat, and curry sauce all still retain very unique flavor and texture. I'm sure this is delicious, it's just quite a different preparation than what my mother and grandmother taught me to do.
The only one I like more than the S&B extra hot is the Java extra hot. So tasty
My wife is japanese, we use the blocks and they are awesome. Curry and rice with some nice strong kimchi is soo good!
Do you still have to make the rue with the flour if you use the blocks? And do you still use and chicken stock or is that all included and you just add water?
Curry is from India, not Japan.
@@texasforever5776 there is such a thing as Japanese curry. Thanks for incorrecting me.
@@texasforever5776I'm sure Texas forever knows all about curry.
@@chrisweede6723
This is a year late, but I just made this tonight with the blocks so:
1. You do not have to make the roux when using the blocks. You add the blocks at the end, and simmer for a bit until the curry thickens up. Just follow the instructions on the box.
2. The stock is optional. I used low sodium chicken stock and it turned out great, but it would be good without it too. Just try the curry right before serving and add salt to taste.
Happy cooking!
I've been making this for years and made it for my niece once who was sufficiently impressed that it has become not only her favourite dish but one she makes for her parents and taught her younger cousins how to make. I do tend to add tonkatsu sauce or something like it at the end however instead of the honey etc.
I tried Japanese Curry this summer and fell in love with it. I never would have guessed it was this simple. Made it for myself for the first time and it did not disappoint.
One major issue during the 1800s was beriberi, a vitamin deficiency that killed Japanese royals and commoners alike.
While the true cause of beriberi stayed mysterious for decades, navy officials pinpointed diet as the cause. To save their sailors, they examined the food provided in other navies, particularly Britain’s.
Many British ships served curry at the turn of the century. Since both meat and flour contain thiamine, curry was practically a silver bullet against beriberi. Served over a heaping portion of rice, it could also feed an entire mess hall.
Today the JMSDF carry on this tradition by serving curry every Friday on their ships.
Fish is high in thiamine. Did Japanese people not eat that? Also, brown rice and modern white rice have thiamine. I think only royals and sailors/soldiers ate white rice without thiamine.
I heard story about sailor & scurvy ( vit c deficiency) before
The cause of beriberi wasn't mysterious. It was a lack of vitamin B. The research just wasn't supported by the scientific community in Japan at the time because nutrition science was seen as a form of lesser science and not many practiced it. (More specifically, science was heavily biased towards Dutch studies. Nutrition science came from British educated sources, which scholars didn't want to admit was legitimate.) Most scholars simply thought beriberi was caused by germs and hygiene issues.
At the time white rice was seen as a superior product to unpolished (brown) rice since it was mostly eaten by rich people. Poor people generally ate wild, unpolished rice. The military promised recruits that they would be fed a ration of white rice + an allowance to buy additional side dishes. Thing is, these recruits would then sustain on a diet of white rice + tsukemono (pickles), opting to send the allowance to their families. What people didn't know is that white rice gave less nutrition compared to wild and brown rice. Cue the vitamin deficiency.
Curry was indeed part of the solution of a broader plan to improve the diet of the military, but barley was the real, earlier saviour against beriberi. The military still had a budget, and barley was a lot cheaper than curry with meat and spices.
Source: made a video on the topic. Might have misremembered specific details.
Thanks for sharing! I looked further into this - the person who studied the beriberi issue and found diet as the cause was a British-trained Japanese naval doctor named Takaki Kanehiro. It seems his research was done even before the Dutch studied rice-based diets! Wiki page on thiamine deficiency
has lots of resources regarding its scientific history.
@@jakobs_bladder You should also be able to find more details by going into the Japanese version of Wikipedia and translating that. I remember that's what I did then.
My family is Dutch but came to America from Southeast Asia. Making this, the sweet+savory taste and aroma of curry powder reminded me so much of the curry my grandpa used to make. He didn't put raisins in it but he did put them in his chutney which he served with the curry. What a great dish.
(Also, I know what the Dutch were doing in Southeast Asia. It's not a heritage I'm proud of.)
Made this tonight. Was super excited to find the curry blocks at my local grocery while shopping. Had on-bone thighs on hand and no peas. Never had Japanese curry before, always wanted to try it. I am in HEAVEN! I'll be making this at least once every other week for the husband and, who also adores it. 🥰
A wise man once said: the key to a man's heart is kare
Not only does this video feature a Chef John shout-out, but there's even an appearance by a freakishly-small wooden spoon.
This is the earliest I've ever watched a Kenji video! And it happens to be one of my favourite foods! I love Japanese curry.
The Indian staple "Garlic Ginger" paste is definitely a convenience move in this recipe. Useful also in Butter Chicken and many south Asian recipes.
it's 7am here in Australia but I know what I'm having for lunch. The final plating looks so good 🤤
The raisins actually sound fantastic to me. Biryani is one of my favorite dishes, the combination of the sweetness of the raisins and the savouriness of the rest of the dish, I feel this would work a similar way. I made Japanese curry recently for the first time and next time I will add them for sure!
I like adding honey+minced apple and sautéing the veg after the protein. nothing is more disappointing than expecting to eat a nice tender potato but biting into an apple.
Yup, could grate it too. I've also heard of people grating a little dark chocolate in.
i also add sweet potato and honey to mine and cinnamon sticks
@@PeterQin1337 that and just using a teaspoon of cocoa powder works too.
I grate 1/2 an apple and add a teaspoon honey. I've also added some dark chocolate. It really depends which roux block I'm using all were delicious, some just needed more or less TLC for my preference. Golden is the most blame to me and needed the most help.
Although I start the vegetables in the pot before adding the liquid, simmering is what makes everything tender when I make it. I like fairly large chunks of potato, because that’s how my mother made it, so the simmering time is based on the potatoes becoming tender.
I really enjoy watching your channel. I appreciate the way you talk to your audience and your intentional inclusivity, and I've learned a lot from you :)
Thank you for your informative and enjoyable video as they all are. Now it all makes sense to me as a less gourmet version of this was our weekly curry at school in England in the 70s. The raisins (sultanas) were always a part of it and some nicely overcooked rice. Always looked forward to this comforting dish! Thanks again Kenji !
Such nostalgia for me, my family moved from Hawaii when I was 9 and my mom was able to find those blocks of golden curry at the commissary so it was a regular dish for us when we were missing “home”
This is the first Kenji's recipe that I fully followed, and made from scratch; my parents and brother loved it; they even said it was so much better than kare from some restaurants we've eaten!
Thank you so much for this recipe, and all the others; aswell as all the infos about the "whys" and "hows".
PS: I made the mistake of making a bigger portion than what's in the recipe, and it was way too much :')
I always have S&B curry powder on hand for years, never made this kind of curry with it. It turned out great! Thank you!
Very interesting as I've only ever made it from the chocolate bar looking roux cubes. I rushed out to find the curry powder (only found Madras) and I'll give this a try this weekend! 🍛
i LOVE doing carrot, celery, potato, and onion in my curries. my boyfriend and i always load up on the veggies so it ends up just sweet enough without needing to add stuff like honey & raisins.
One of my favorite week night dishes. Instead of adding soy sauce at end to flavor, I usually add some tonkatsu sauce for additional sweet/savory flavor. Also, sometimes will add a mild cheese on top.
Try goat/sheep cheese or similar on any curry, i just love it (some sprinkles on top)
Bulldog Sauce? Yeah, I want to be buried in that stuff
Been gazing at your videos for a while now dunno if I'll even ever be able to recreate the masterpieces you do but it does feel nice and educational to learn tips and tricks in the kitchen
This was my goto meal for college. Cheap, quick, more nutritious than instant ramen, and can make multiple servings.
Definitely also beats Kraft macncheese.
Best japanese curry guide I ever saw. And I've seen embarrassingly many. Thank you from the bottom of my heart!
I didn't realise it was so straightforward.
I'm gonna cook this tomorrow.
He makes it look so fucking easy. It actually takes like 3 or 4x as long as this in reality. Especially when you make more than like 2 portions like he does here.
@@fourthpanda I cooked it last night. As long as you do all your mise en place beforehand, it really is as straightforward as the video
Great recipe, tried it today. Turned out amazing! Used some british curry powder and some chunks of beef instead of chicken. Really tasty and umami.
This man single-handedly is teaching all of us how to be better cooks! Respect :)
I often wondered how curries got introduced to Japan and why they were so different from the South Asian curries. I also love the mutual respect between Kenji, chef John and Helen Rennie; my three favorite TH-cam Chefs.
Potatoes aren't my favorite thing for curry rice, instead I use green (unripe) plantains, sliced and cut into 1/4 pieces. Still a bit starchy, but with a different flavor. Delicious with chicken or pork, try it sometime! 😋
My daughter (18yo) and i made this together last night and it was wonderful. She's a huge fan of Japanese food and we've been looking for a home curry recipe we can make easily and this was perfect. Doubled the recipe for our hungry family and she had three servings! With leftovers for lunch!
Loving getting all these recipes the last couple weeks!
Great Job Kenji! I was born and raised in Tokyo. I eat this weekly. This is home cooking for me.
Japanese curry is one of the best things ever. Nice seeing a recipe with powder even if I also just buy blocks lol. Nice to hear the history details about it I never thought it look it up.
Well the sailor suit and army suit school uniforms Japanese wear are based off of Britain
@@johnree6106 Ever play Shogun : Total War? The British, Portugese, Dutch all landed there during Sengoku Jidai, way back when in the 1600s. Offering guns religion, etc. Trade would have been relatively open by then. Probably the start of it all.
This was exactly what I needed for my S&B curry powder. Simple, straight forward, one pan, delicious. Thanks Kenji!
I’m with your sister on the apple thing, however I grate in a whole Granny Smith or other green cooking apple on the coarse side of a box grater, perfect consistency for my liking.
Some use grated apple in meatballs and meatloaf..
Kenji, this was just great. I started getting into Japanese Curry last year and I’m kicking myself in the face for not trying it sooner. Just made my first curry with this video and it knocked me out of my socks. Thanks so much!
Adding apple chunks might be weird but apples as a flavoring ingredient is a core integral of Japanese curry imo! My holy grail of Japanese curry is the version made by Adam Liaw (one of our masterchefs) using a grated apple (royal gala, kanzi, … but I prefer Granny Smith) to give it a refreshing fruity sweet taste and flavor. If you use Granny Smith, it will also cut back the richness of the dish with its slight tartness. Besides that, I’d always lightly season and roast my potatoes first and sauté the carrots and onions separately for some caramelization before adding them all into the braise. For me, the veggies are the only part I would’ve departed from the traditional way of making it as they come out a little dull to me. Lastly, a little bit of mild spiciness from cayenne & paprika, Kashmiri or gochugaru powder is a cherry on top.
I started making Japanese curry recently and I use this video every time I make it! It's one of my favorite meals to make now! I like to add mushrooms and shrimp to mine as well sometimes (and I do shredded apples instead of raisins). Thanks for the great video!
I LOVE Japanese curry. It's a completely different thing from other curries. Always have S&B cubes in the pantry!
Yup, it really is a whole different thing from traditional curry. It’s amazing
You’ve convinced me to pick up the S+B cubes next time I’m in the local Asian market. (Then I have to figure out what to do with them. I usually grind my own curry powder so it’ll be an interesting taste comparison.)
Came across this video after making it a few days ago and the recipe I followed was almost identical except I used prawns instead of chicken (you have to put them in at the end to avoid them overcooking). Very good recipe, and great video. Thanks!
Love watching Kenji cook. This is one that I've wanted to try to a while. Maybe today?
I don't know how many people there are in the world who remember Jay from Degrassi but wow your voice sounds SO much like him
Always very interesting to see dishes from my country on this channel. Looks great but I prefer browning onions first which I’m pretty sure is relatively common in Japan. It adds another layer of savoriness and sweetness which we love.
I also brown the onions most of the time, but probably doesn't add that much flavor given the the curry itself is strongly flavored. I've also omitted this step more recently, and doesn't seem to matter that much. I also never use chicken breast. Seems like cooking breast that long will mean dry meat. We tend to use beef cut into cubes and cooked until tender. If i were to used chicken, it would be thighs or legs
@@ccbowers Yeah I mean it doesn’t make a huge difference but it still kinda does if it makes sense. Also yeah thighs are definitely better at least for me. The idea of simmering chicken breast that long doesn’t appeal to me
@@shibno01 dry brining chicken breast makes them practically impossible to dry out
After living in rural Japan as a young man with no idea how or what to cook in a fish grill, 7-11 chicken katsu curry became a staple of my diet. I've probably eaten Japanese curry 3-400 times in the last 3-4 years. This is my all time favorite dish and an absolute comfort food. One bite brings me back to my days walking home from work through the mountains with a curry and a strong zero from the convenience store to eat and drink with my neighbors.
I'm one of the apple chunk weirdos; though I've been told in Japan it's considered something you add to curry to make it more appealing to kids, but I certainly wouldn't know if that's true or not. I like to do my Japanese curry with coconut milk, pork shoulder chunks, apple, and a few extra vegetables like sliced red pepper. It's a very flexible dish, I quite enjoy it.
Thank you!! I need to work around some dietary restrictions in my house too, and wasn’t sure how to do curry rice without the blocks. Will give it a try with the powder instead!
Maybe it was just me, but I found that the suggested amount of liquid made it a bit too liquidy so I’d reduce by a cup next time. I also like to put Worcestershire sauce in addition to soy sauce in my curry!
Shut up
Yes, to the worcestershire and soy sauce!
I just wanted to say thanks for making and sharing these videos. Watching how and learning why you do things in and around the kitchen is incredibly informative.
Jamon staying in his daughter's room all night is absolutely adorable lol
for story time!
Dude Jamon isn't in the video cos that "chicken" in the curry ain't exactly "chicken" if you get my drift...
Another good option if you want to add that fruity note, but don't want chunks in your curry is either grating an apple in or using some sort of jam: plum or apricot tend to work well. I also tend to use a lot of onions and fully caramelize them before moving on to adding the other ingredients.
“She’s weird like that” continues to stir in raisins
Try any mixture of these amounts, also I caramelize the onions a good bit beforehand and use mushrooms. It makes it great. Can even just skip the chicken and use mushrooms and everything else.
Salt, black pepper, ketchup, honey, Worcestershire sauce, soy sauce and sriracha to taste (without destroying it) or putting that on my own bowl for when I make it for others. All these things make it that much better and it's my favorite meal to make ever.
Doggo going to story time and sleeping there is an ultimate awww moment
My friend, for the flour part, I would highly suggest to dilute it with the stock first then add to saucepan. Just for preventing flour solids from not melting properly.
As soon as i saw this i pulled some chicken thigh out of my freezer. I grew up on korean curry and its such a comfort food for me. Gonna use the blocks like a normal human 😄
I'm raisin' my thumb in Concord with Kenji's opinion. Raisins in stew-like dishes = grapeness
Is there a name for the plate/bowl that Kenji used to serve the curry in? I'm interested in getting some of those, seems very nice for curries and other meals like it.
I feel like I learn so many tricks from watching you cook like this. Also… yum. Looks amazing
This looks awesome. I've never seen raisins in curry before.
The condensed sweetness of raisins and dried apricots is an excellent complement to the strong spices in curry.
The added honey is a game changer. I also tried finely grating a small apple with a microplane, that worked great.
I personally like mushrooms, and snow peas too. Crazy how versatile this dish is though.
Such a delicious comfort dish and honestly, one of the simplest recipes. Great for feeding larger groups or meal-prep for the week. You can basically use any type of meat, including ground beef. I haven't made this in a while since my partner was diagnosed with Celiac and the cubes are not GF but I will definitely picking up some S&B powder tomorrow. Oh and this curry sauce is insanely good poured over Tonkatsu. I know it might sound counter-intuitive to ruin your beautifully crispy breaded pork, but it is one of those 1 + 1 = 3 dishes.
My sister-in-law is celiac so I also can’t use the cubes when I cook for others. I found a really good curry spice mix online (Just One Cookbook, has tons of great Japanese recipes) and used GF flour for the roux. Still one of the best dishes I’ve ever made. Plus, knowing that some GF alternatives don’t stack up to their Gluten-having counterparts, it was great discovering this is a dish that tastes just as amazing gluten-free 😄
I've been looking for a simple version and this couldn't be simpler. my versions were multi-pot affairs and this is extremely straight forward. :) thank you
Sometimes I want a smooth sauce so I stew onion and apple together on low heat in oil until they're nice and caramelised, add curry powder and stock and then blend with a hand mixer. It's more time-consuming; yes, and has a high cost of washing up; if you make it all at once, but it means you can cook the sauce in advance and have it to hand on a weeknight. It keeps for a good five days.
Another tip from a British person who eats a lot of curries is before serving gently mix in some mango chutney. It adds little bites of sweetness which I find very satisfying and is a nice variation within the dish. To round up my thoughts here -- I'm also not a big believer in eating curry with rice. It's just bulk which will satisfy a crowd or a large family but if it's just you and maybe someone special eat with fresh naan bread.
Great video as always!
Just made this with no butter for my dairy allergic mom. I used canola oil instead, coated the chicken pieces with flour before browning and added more flour after the ginger and garlic
I've been wanting to make this recently, so this is great timing!
Hi, Kenji! I've been following you for a while and watching your videos, I love the way you explain each step and present the whole process in such an enjoyable way. Last week I was encouraged to prepare this dish to share with my friends and, besides my thanks for the excellent recipe, you earned everyone's recognition for how tasty the dish was. Keep up the good work!
That early wood Spatula looks sick!
I've been trying to find a recipe that tastes like my uncle's from when I was growing up. The cubes never worked, so I was so happy to finally use your recipe because it tasted almost exactly like his! Next time I'm gonna make it more liquidy and use kewpie mayo as a topping. Thank you so much!
That potato onion and carrot placement 🍆
I find it adorable that the dog comes in during story time and stays 🥺🥺