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Lin & Jun Profile Lin's Kitchen Dining Out Archives July 2007 September 2007 Taggy |
Monday, June 4, 2007 Japanese Chicken Curry & Rice   Lin's Note: This was Sunday & Monday Night's Dinner!Mmm-Mmm. I used whole baby potatoes, Chicken thigh pieces, Carrot, Chopped Celery, Chopped chilli, Onion and Garlic. Japanese curry is thicker then our normal indian/malay curries....(read below for more information) "Curry (カレー, karē?, sometimes called カリー karī) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice, karē udon (thick noodles) and karē-pan (bread). It is usually thicker, sweeter and milder than its Indian equivalent. A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Sometimes grated apples or honey are added for additional sweetness. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In Tokyo, pork is the most popular meat for curry[citation needed], while in Osaka, beef is the most common[citation needed]. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce. Curry was introduced to Japan during the Meiji era (1869 - 1913), at a time when India was under the administration of the British East India Company. Because of that, curry in Japan is categorized as a Western dish instead of an Asian dish. Although introduced earlier, the dish became popular and available for purchase in supermarkets and restraunts, in the late sixties." - Wikipedia With Love from Lin's Kitchen. |
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