Japanese Indian Curry Fusion

  • Chicken thighs 750gr (cut in mouthpiece size)
  • 100 gr butter
  • 1 tsp  Cumin seeds
  • 1 clove of garlic, finely chopped
  • 1 tsp ginger
  • 3 medium onions, finely chopped
  • 1 grated carott
  • 1 potato (chopped mouthpiece size)
  • 5 tbs Curry
  • 200ml Yogurt
  • 500ml Chicken Bouillon
  • 1 bayleaf
  • a bit of salt
  • 1 tsp galam massala
  • optional: honey and grated apple
  • cooked rice!

This is my number one favorite curry. It's based on a Japanese curry with frying lots of onions in butter for a long time, but uses yogurt instead of flour to get it torotoro.

Serves 4-5
  1. Melt butter in a large pot, then fry cumin seeds on a low flame.
  2. Add the chopped garlic and ginger, stirr well until the flavour comes out.
  3. Add the finely chopped onions under medium flame, stirr constantly until onions are soft and transluscent, then turn down heat to low flame and keep stirring constantly until onions turn caramel brown. This may take 20 to 30 minutes and it is the most essential part. Be careful that not to burn onions or garlic!
  4. Add the grated carrots and stirr well for another 3 or 4minutes
  5. Add the chicken and stirr until the meat surface turns white.
  6. Put in the currypowder and mix.
  7. Add the yoghurt.
  8. Add the chicken bouillon and cook at medium heat for another 20minutes.
  9. Meanwhile fry the potatoe pieces in seperate pan.
  10. Add the bayleaf to the curry pot cook another 10-15min.
  11. Add potatoes
  12. Add Galam Massala and a bit of salt.
  13. Taste and if it's too spicy add a bit honey and half of a grated apple
  14. Finally turn off flame, cover the pot and let it sit for half an hour.