Some of you might be familiar with the Japanese Golden Curry. It’s a delicious, rich, hearty and comforting food with a massive caveat – it’s usually made from a packet, or a compressed powder cube to be more specific. Even the ones you find in Japanese eateries will sometimes be made from a packet. I have to admit that I used to buy packets of Golden Curry sauce from Asian supermarkets and make a Japanese curry from that when I was a student. It’s cheap and full of that flavoursome MSG that at the time I didn’t seem to care so much about.
These days I avoid processed foods, especially the ones that look like the packet above, but I really miss the flavour of the Golden Curry. So the other day I decided to create my own homemade Japanese curry recipe. I looked at a few existing recipes, adapted ingredients to be paleo friendly, and added a couple of my own twists. Result? Irena -1, Golden Curry Packet -0! This is truly one of the nicest curries (and easy too) I have ever made and I never have to buy the processed sauce mix. I hope you like it.Print
You can use chicken, beef or pork in this curry. White potatoes can be easily replaced with sweet potatoes or other root vegetables of your choice – pumpkin, squash, parsnips, swedes etc. Serve it as is with a spoon and a side of green vegetables or a salad, or over cauliflower rice (or regular rice if you like).
- 600 grams chicken thigh meat, diced roughly (I used thighs on the bone, which I cut into pieces and left one piece on the bone. I quite like cooking stews and curries with bones for extra flavour and gelatin)
- 2 teaspoons ghee or coconut oil
- 1 medium brown onion, diced finely
- 1/4 teaspoon salt
- 1 tablespoon grated fresh ginger (powdered could be used, about 1 teaspoon)
- 2 medium carrots, diced into cubes or sliced
- 2 medium white potatoes, peeled and diced into cubes
- 2 1/2 teaspoons mild curry powder
- 2 large cloves garlic, diced
- 1 tablespoons balsamic vinegar (thicker, more aged variety is best)
- 1/4 cup tomato paste
- 2 tablespoons Tamari (GF soy sauce) or coconut aminos
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 2 cups chicken stock
- 2/3 cup frozen peas
- 2 teaspoons arrowroot powder (or tapioca)
- Cut up chicken thighs into pieces and set aside. Skin on or off is completely up to you.
- Heat ghee in a medium saucepan or a casserole pot over medium heat. Add the onion and a quarter of a teaspoon of salt and sauté for 3-4 minutes, until slightly softened.
- Add the ginger and chicken, turn the heat to medium-high, and stir for a minute or two.
- Then add the carrots, potatoes, curry, garlic, balsamic vinegar, tomato paste, tamari, fish sauce and salt and stir for a minute, until everything is nice and brown.
- Then pour in the chicken stock, stir and bring to boil. Cover with a lid and simmer for 15 minutes over low heat.
- After 15 minutes, uncover, add the peas and stir. Cooke for a further 10 minutes without the lid. This will evaporate some of the liquid and thicken the sauce.
- Finally, to thicken the sauce further, add 4-5 tablespoons of the sauce from the pot to a small bowl and mix in the arrowroot flour. Whisk it with a fork until it’s more or less combined, although you will probably have a few lumps and that’s ok. Add this mixture back to the pot and stir everything through. Turn off the heat and let it all come together in peace and harmony.
- Serve with cauliflower rice or regular rice and some extra vegetables on the side.