Japanese curry chicken (kare)

Name: Japanese curry chicken (kare)
Total time: 2400 s
Cuisine: British
Ingredients: Japanese curry paste; 50 gm orange marmelade; 200 gm tomatoes puré; 100 gm madras curry powder; 2 stalks cinnamon stick; 1 dl dark mushrooms soya sauce; Ingredients; 100 gm Tarragon; 200 gm potatoes slices; 200 gm carrots chunk; 3 round tomatoes (slice to 4 pcs each); 300 gm chicken filé (dice); 200 gm yellow onion puré; 4 Green apple (slice to small dices); 500 ml water; 1 tablespoon salt; 1 dl tapioca powder (mixed with 0.5dl water)

Vinnss Chuah @cook_14061673

Stockholm

Japanese curry chicken (kare)

Vinnss Chuah @cook_14061673

Saved

Ingredients

40min

Japanese curry paste
50 gmorange marmelade
200 gmtomatoes puré
100 gmmadras curry powder
2 stalkscinnamon stick
1 dldark mushrooms soya sauce
Ingredients
100 gmTarragon
200 gmpotatoes slices
200 gmcarrots chunk
3round tomatoes (slice to 4 pcs each)
300 gmchicken filé (dice)
200 gmyellow onion puré
4Green apple (slice to small dices)
500 mlwater
1 tablespoonsalt
1 dltapioca powder (mixed with 0.5dl water)

Saved

Steps

40min

1

Mixed well the curry paste ingredients in a bowl. Heat up the pot, pour in 3 Table spoon of cooking oil. Add the ready mixed curry paste and stir around 5 to 8 min until smells aroma.
2

Add in the rest of the ingredients accept water. Stir well and cook awhile around 10min then pour in the water, let it boiled. After boiled turn to lower heat and let it cook for another 15min. Last step pour in the ready tapioca powder, stir well until the texture become creamy then is ready to served.