Monday, February 27, 2012

Tender-Stewed Curried Chicken

I was a bit suspicious of leaving the skin on cubed thigh meat, but it worked remarkably well in this recipe. The meat was surprisingly tender and flavourful thanks to the sake marinade. If I had a regular rotation, this dish might have to be on it. This was a great way to end my month of exploring Japanese cooking.

Tender-Stewed Curried Chicken (from Washoku)

340g boneless chicken thigh meat with skin, cut into 1" cubes
3 tbsp sake
2 tbsp cornstarch
1 tbsp vegetable oil
1 large onion (225g), chopped
2 tsp Japanese curry powder
pinch of coarse salt
1/2 - 3/4 cup dashi
2 tsp soy sauce
1 tsp mirin, if needed

1. In a bowl, combine sake and cornstarch. Add chicken, toss to coat, and marinate 10 minutes - 4 hours.
2. Heat oil in a nonstick skillet over high heat. Place chicken skin side down in pan and sear for 1.5 minutes.
3. Flip chicken and brown for another minutes.
4. Push chicken to one side, add onion, and lower heat. Saute 3 minutes or until aromatic and wilted.
5. Mix chicken and onion together. Sprinkle with curry powder and salt and stir.
6. Add 1/2 cup dashi and stir. Simmer for 2 minutes adding stock if necessary to keep from scorching.
7. Add soy sauce and simmer until liquid is reduced and quick thick, 5 minutes.
8. Taste and add mirin if needed.
9. Remove from heat and serve over rice or cool and serve in a salad or pita sandwich.

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