Ingredients with Measurements:
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 2 tablespoons curry powder
- 2 cups chicken broth
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large mixing bowl
- Skillet
- Wooden spoon
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, soy sauce, mirin, sake, grated ginger, and minced garlic. Mix well until all ingredients are fully incorporated.
2. Form the chicken mixture into small meatballs, about 1 inch in diameter.
3. Heat vegetable oil in a skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
4. In a large pot, sauté chopped onion, carrots, and potatoes until softened, about 5-7 minutes.
5. Add curry powder to the pot and stir until vegetables are coated.
6. Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 10 minutes.
7. In a small bowl, whisk together cornstarch and 1 tablespoon of water until smooth. Add the mixture to the pot and stir until the curry thickens.
8. Add the cooked meatballs to the pot and let simmer for an additional 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for skillet, medium heat for pot
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
Ground beef or pork can be substituted for ground chicken. Beef or vegetable broth can be substituted for chicken broth. Sweet potatoes or squash can be substituted for potatoes.
Variations:
Add diced apples or raisins for a sweeter curry. Add diced tomatoes or bell peppers for a spicier curry.
Tips and tricks:
Make sure to fully incorporate all ingredients in the chicken mixture to ensure even cooking. Use a wooden spoon to prevent the meatballs from sticking to the skillet. Adjust the amount of curry powder to your desired level of spiciness.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat curry in a pot over medium heat until heated through.
Presentation ideas:
Serve curry in a bowl over a bed of rice. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Pair with a light beer or a crisp white wine.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the curry is too thick, add more chicken broth. If the curry is too thin, add more cornstarch.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Curry is a popular dish in Japan, with many variations and regional specialties.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot over cooked rice.
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Region: Japanese