Indo-Japanese Fusion Dish
There are so many ways to make Chicken Curry. This version was adapted from a Japanese acquaintance who was interested in South Asian spices and food preparation and researched cooking techniques of South Asia, adapting them to the Japanese kitchen.
1 large Onion
2 cups chopped Tomatoes, fresh or canned
1 Green Pepper
2 tablespoons cooking Oil, such as Coconut Oil
2 tablespoons Garlic, grated
1 tablespoons fresh Ginger, ground
2 teaspoons Red Pepper, Cayenne
2 teaspoons Turmeric
1½ tablespoons Coriander
¾ – 1 pound Chicken meat, preferably boneless
1 – 1½ cps Coconut Milk
Pinch of Salt
First chop the Onion into pieces about 1¾ centimeters square.
Chop the Tomatoes if necessary and chop the Green Pepper into pieces about 1¾ – 2 centimeters square. Set aside the Tomatoes and Green Pepper.
Heat the Oil and brown the Onions until they are tender and translucent but not yet browned.
Add the grated Garlic and grated Ginger and heat together with the Onion, mixing well for a few minutes.
Add the spices individually, that is, Red or Cayenne Pepper, then Turmeric, then Coriander, cooking each spice with the Onion mixture and browning well, adding water aftger each spice is added as necessary to keep the mixture from becoming too dry.
Then add teh Tomatoes and cook well until they are almost absorbed into the Onion mixture.
Add the Chicken and mix well and cook until well cooked, adding additional water as needed. Cover the pot and cook over low heat about 40 minutes.
Next add the Coconut Milk, mix well and heat covered another 10 minutes.
As a final touch, add the Green Pepper and continue to cook, covered, another 5 minutes before serving with steamed Rice.