Irresistible Garlic Chicken Curry Rice

Name: Irresistible Garlic Chicken Curry Rice
Yield: Serves 10 servings
Ingredients: 1-2 pieces chicken breast or thigh; 1 tablespoon sake; 1/2-1 tablespoon seasoned salt; 1 tablespoon soy sauce; 3 tablespoons cornstarch; 3-4 cloves garlic; as needed vegetable oil; 2 onions; 1 apple; 2 1/2-3 1/3 cups water (see notes); 1 box curry roux

すがみほ @cook_40028220

✿✿ Ready in a short time, yet tastes like it's been simmering for two days. Thank you to the 100 people who made this recipe a hit! The origin of this recipe: I combined a curry I learned when I bought a pot with Isaomeshi's delicious garlic chicken, and it was a big success! On December 23, 2006, it became a hit for the fourth time, and on December 25, 2007, it was a hit with 100 people, ranking second in a seasonal contest for recipes using store-bought roux.

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Ingredients

Serves 10 servings

Isaomeshi's Garlic Chicken
1-2 pieceschicken breast or thigh
1 tablespoonsake
1/2-1 tablespoonseasoned salt
1 tablespoonsoy sauce
3 tablespoonscornstarch
3-4 clovesgarlic
as neededvegetable oil
2onions
1apple
2 1/2-3 1/3 cupswater (see notes)
1 boxcurry roux

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Steps

1

Cut the chicken into bite-sized pieces and rub with sake, seasoned salt (or salt and pepper if unavailable), and soy sauce. The original recipe called for 1 tablespoon of salt, but I found it delicious with half the amount, so I've updated it.
2

Cut the onions and apple into suitable sizes and puree them in a blender with 1 1/4 cups water (300 ml). (If using a food processor, omit the water).
3

In a pot, add oil and minced garlic. Once fragrant, coat the chicken from step 1 with cornstarch, add to the pot, and sauté over medium-low heat.
4

(Note: I usually make this directly in a curry pot, but if you do step 3 in a non-stick frying pan and then transfer it to the curry pot before step 5, the chicken will be tender and won't burn. Added as a tip on February 9, 2008).
5

Once the chicken is cooked through, add the puree from step 2 and the remaining water (add 1 1/4 cups if using a blender, or 2 1/2 cups if using a food processor) and simmer for about 20 minutes. Add the curry roux and simmer again until the flavors meld. (You can add more water to thin it out if desired, see notes).
6

Since there are no potatoes, leftovers can be frozen. Also, try combining with canned tomatoes for a pasta sauce! Highly recommended!
7

Isaomeshi, the creator of the original garlic chicken, added mashed potatoes to the leftover curry to make croquettes! (And they're jumbo-sized). Give this variation a try! Thank you, Isaomeshi!
8

For my son's birthday, I shaped the rice into a round face and used the curry as hair. The eyes were raisins, and the mouth was ham. The gift box was made with ham and cucumber, and the letters were cucumber.