Japanese curry, sort of

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I have only been to Japan once. That was to give a talk to an international gathering of lawyers just before COVID hit. I was there for three of weeks and Alicia and I divided our time between Tokyo, Kyoto and a beautiful mountain resort.

We explored a number of small eateries wherever we went. The food varied between fantastic and horrible (the same is true of all countries though I confess I have never had a bad meal in Hong Kong. I’m sure I could if I tried).

Alicia was partially brought up in Japan and has a working knowledge of the language, so at least we knew what we were eating—most of the time. She has often told me that what she hates most about Japanese cooking are the curries. Much too stodgy she says, not terribly interesting and rather high in calories.

Well, I borrowed the recipe for a stodgy Japanese curry we had in Kyoto and worked on it a bit to make it less so (and less calorific) and the result is what I am giving you today as a Japanese curry (sort of). She loved it and has insisted on remakes.

I’ve made it with chicken this time, but firm tofu works as well. I have left a few other options for you to experiment with. They all work.

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‍Ingredients

• 1 tbsp olive oil
• 600g chicken breast fillets, cut into 2cm pieces (or the same amount of tofu)
• 60g light olive oil spread
• 1 medium onion, finely chopped
• 1 tsp grated ginger
• 1 tsp minced garlic (for garlic fanciers like myself 1 tblsp works)
• 1/4 cup plain flour (I use wholemeal/wholewheat)
• 2 tbsp curry powder
• 2 tbsp tomato passata
• 2 cups low-salt stock—chicken or vegetable
• 2 carrots, sliced diagonally
• 150g green beans, trimmed, halved (frozen peas work just as well)
• 1/4 cup fruit sauce (apple is traditional. I used mango sauce, this time but even cranberry works—all homemade of course)
• 1 tbsp salt-reduced soy sauce
• 1 tbsp raw honey

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‍Directions:

1. Heat oil in a large skillet over medium-high heat. Cook chicken for 5 minutes or until browned all over. Transfer to a plate or bowl.
2. Melt the olive oil spread in same pan over medium-high heat.
3. Add the onion. Cook, stirring, for 3 minutes or until browned. Add ginger and garlic. Cook, stirring, for 30 seconds or until fragrant.
4. Add the flour. Cook for 4 minutes stirring frequently.
5. Add curry powder and tomato passata. Stir to combine.
6. Add 3/4 cup of the stock. Stir until well combined. Add remaining stock and 1 1/4 cups water. Bring to a boil and then reduce heat to simmer.
7. Add chicken and carrot. Simmer for 15 minutes or until chicken is cooked through. Add beans, sauces and honey.
8. Cook for a further 5 minutes or until beans are tender.

Serve with pickled ginger and rice.

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‍Serves: 6

Energy per serving: 800kJ (200 cals)