Rice and Chicken (Bar Talk Book 1)

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Although adding the soy sauce and ketchup at the end is new to me but I think I will kick up the flavor. Great comfort food that can be prepared easily and quickly. Thanks for sharing, Nami. Then again, your pictures and descriptions drew me in! Growing up we always had spaghetti as a last minute meal. This looks delicious, I will have to look for that curry when I go to the Asian market. I am drooling looking at your curry, so delectable! I would like to try it! Japanese curry is one of my absolutely faves well except for curry udon… recipe request please?!

I fell head over heels in love with it and love to indulge — especially with the ease of those golden curry rouxs at home! I used a can of coconut milk with a bit of chicken powder mixed in instead of using just chicken broth. Nami, I have never heard of Japanese Curry before either but I think this sounds fabulous — I love the fact that you used the very tasty chicken thighs in this recipe.

Apple and honey also sound like good, natural sweeteners. And the step-by-step recipe as well as your outstanding photography and presentation is just amazing, again. Have a great Thursday! I love the right amount sweetness of the roux. Well, one of these days, I will make my own Japanese curry from scratch and of course I will use your recipe.

I love the addition of eggs and that is what I will add next. Simple is always good, with our busy lifestyles we need more simple dishes. I am very familiar with carry, but I never had a Japanese kind. Thank you, I will check the Asian stores for it. I will definitely be giving this a try. Oh I would highly recommend! Just got back from another vacation! Great one-dish meal too! I love Japanese curry, it is probably one of the staples that I will order when out at a restaurant, especially in cold weather. I usually add apple and honey too, gives it a lovely sweetness.

Thanks for sharing the recipe for the curry roux…. I had no idea there was a Japanese curry. I love the idea of a make ahead meal. Make ahead meals are essential these days. This would be a big hit in our house. The kids I know would especially enjoy this dish. Hope all is well. Nothing is more comforting as kare raisu! As a kid, on a busy night, my mother once plunked down a pot, a grocery bag of veggies and a block of roux, and set me to work with the rice cooker.

I had fun in the kitchen, but I remember complaining to my mother that the writing was all in Japanese, and she told me to just wing it!

Nutrition Information

Oh…I learn a lot with you. What an interesting and delicious curry! I love using apple in savory dishes! If I could find some of that instant curry roux, this would definitely become one of my go to meals as well. We both are curry fans of all kinds of curries. Every time I come here, I add something else to my list for the Asian market. I have almost finished use up the curry roux that i bought during the trip, time to replenish some. I like your curry, sound simple and yummy! This looks fabulous Nami! You know curry n rice is my goto meal too… Simple and it does always taste better the next day.

I am loving the last pic.. This looks so warm, hearty and delicious, Nami! Now I have another one in my arsenal. The husband shall be happy. I made a beef curry with it the other day — omg, so good! My family and I love Japanese curry. I have fond memories whenever we have curry, even now! Sorry about my late response. So nice to hear you have fond memories, I do relate curry with lots of good memories too. I find it less heavy than the other curries. I love love love Japanese curry.

This is one of my favourite types of curries!!! Nami, your curry looks so gorgeous and so beautifully served with the egg and the ginger is it pickled ginger? I tasted it several times, I did it twice and gave the remaining roux to my Japanese friend. I must try one day making my own roux. This is a Japanese chicken curry. Sounds delicious and I am looking forward to trying this. I tried your recipe this afternoon and must say that I am very happy with the results. My spouse does not care for the store bought roux so this was a challenge to make it from scratch.

After the butter melted, I added the flour and worked on it for less than 5 minutes and it already had the yellowish-brownish color. Was that too soon to add the curry, garam masala and the cayenne pepper? Also, I did not have honey and thought of using maple syrup and did not make that choice. Thank you so much for trying this recipe already! I think your heat was probably strong and it turned the color very quickly. Usually it takes a long time — like minutes. Did the roux nicely swell? Maple syrup could be fine too. You only put a little bit, not to change the flavor but to add more complexity.

Usually the leftover tastes better too!

Creamy Chicken Wild Rice Soup {Slow Cooker}

Arigato for your feedback! Nami, I have a Japanese friend who made me this dish when we first met. It was my first introduction to quick Japanese curries! Oh, I did not know that there is a Japanese version of Curry, it looks so good! I am a big fan of curry, it is so easy to make, you can play around with ingredients, and you are so right, it even tastes better the next day!

Japanese Chicken Curry チキンカレー

This looks and sounds so good. I am fan of any kind of curry and have never tried Japanese Curry. Love this, especially the addition of the apple! I will definitely have to give it a try… Thanks! Just wanted to let you know I made this today and it was wonderful! I added some shrimp in addition to the chicken thighs and it was a hit! I love the chunks of veggies and your tricks to add ginger, garlic, honey, ketchup, etc I skipped the apple this time.

Anyway, I will definitely be making it again! Thanks for sharing these great recipes! Thank you so much for trying this recipe! YUM shrimp sounds wonderful. I make seafood curry sometimes too, but I put shrimp, calamari and other stuff.


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But hopefully you can arrange the homemade roux to make YOUR favorite curry. You made my day! I use the Golden curry sauce. I have not heard of adding the apple. I just might take up your suggestion of adding the tonkatsu sauce or ketchup! I hope you will like more complex version of Japanese curry! This is so simple yet very delicious. I certainly will be making this again. Haha — I know what you mean. When you like spicy curry, Japanese sweet curry sounds very strange. Thanks for sharing and love your blog! I love Japanese curry, that looks so hearty and delicious. Oh boy, it seems so long ago when we made Japanese curry at home.

When I visited Mark in Japan, we made them a few times with the same curry roux you had. Japanese curry dinner in the tiny apartment was absolutely fun. Seeing your curry makes me want to cook them again to relive the memories: All these big brand name boxed roux has MSG. Hope you will try making your own roux. I did not know about Japanese Curry, thank you for sharing! With our chilly weather this dish would warm me up! I love that you served it with a hard boiled egg!

Nami this looks so good! The first time I had this was in college from my roommate who was from Japan. She was a really good cook and I was always fascinated by the way she cooked and shopped for groceries each day. We would tell her she could shop once a week for groceries and she said no that is not how we do it in Japan. It was with my roommate that I tried oysters with some of her other Japanese friends, they loved it that I would try it.

How do you find the energy for all of this beautiful step-by-step photos?! And it looks like I actually have all of the ingredients! Nami, I adore chicken curry and your dish is so tempting! I love the addition of an egg, too. Thank you for sharing! Have a wonderful weekend! I am so behind Nami, please forgive me for taking so long to get to your posts. Thanks for the recipe. I adore the flavour of Japanese curry. I just made Japanese curry using Golden Curry two nights ago! I always make extra so I can freeze it for later.

Oh, and thank you for the homemade Curry Roux recipe! I was wondering if you ever make manju with your curries. I always have just a bit left when I make curry and I wanted to take a crack at Kare man but have yet to find a good manju recipe for it. I have been wanting to buy this home bakery Japanese bread maker which allow me to make the dough for nikuman easily… One day I have to figure out how to make delicious kare man or niku man and anman at home!

I put it in my list to make. Nami, I just made this for dinner tonight and it tooK me back to my college days when my Japanese roommate made this all the time. I only changed a few things like I added a bell pepper and used chicken breast. It was sooo good, love, love, loved it. Thank you so much dear, and I may have to post about this too! Your curry is the new favourite dish in my family. It is so hard to make food everybody will eat, so I am really happy.

I can definitely eat curry twice a week. Do you think it could be the brand of curry cubes that I used House? Thank you so much for your feedback. Next time, would you try adding a little bit less and see if that helps? YESS I love this recipe! I LOVEE Japanese curry soooo much and have often tried making it the cheat way at home with the instant curry roux but it always seems to be missing a few things — and now I know what! I could probably eat this every night and not get sick of it.

I used the store bought curry roux this time and after I added all g of it, the sauce became quite thick. I added a little more water to thin it out some more. Next time I will give the home made version a go. Thank you for trying this recipe with your colleague!

Creamy Chicken Wild Rice Soup [Slow Cooker]

Thank you for your kind feedback! I really enjoyed your recipe! It was delicious — I made a vegetarian version. So glad to hear you enjoyed this recipe. Thanks for trying this recipe and giving me your feedback. Enjoy your leftover lunch tomorrow too. What a wonderful recipe! I got lots of praise for the curry, and I visit the blog several times a week to check if you have posted a new recipe or to just look at all the recipes. So glad to hear you enjoyed this recipe! If you like, you can subscribe to my blog, so you will know when I post a new recipe on the blog.

I just made this recipe tonight, but I doubled everything since I was serving 8 people. The result was phenomenal! Thank you for your feedback Vivi! You make me happy every time you write your feedback. Thank you for your encouraging words! Hi Nami, just wanna let you know i tried this out last night including making the roux and it was a big hit with the family. We love it so much! Thank you so much for trying my recipe! I tried this after having box curry a couple of times and getting overwhelmed by the high amount of sodium in store-bought roux.

Despite having a lot of ingredients, it was very simple to make! Thank you for providing the recipe!

"How To Be Asian" Vine Compilation

I just discovered your site, and am so happy I did! It left a huge, curry shaped hole in my heart. I hope you enjoy cooking Japanese food at home! Thank you so much for your kind comment. I was confused about the apple but it seems to all go together.. Thank you so much for trying this recipe. We put sweet flavor ingredients such as apples and honey to balance the spiciness they are very common addition in Japanese curry. Hope you enjoyed it. I changed it up a bit though. Instead of honey i used maple and without the Cheyenne pepper it was still evenly spicy but not burny.

Thank you so much for trying this recipe and writing your feedback. My husband and I lived in Japan for two years and one of our favorite foods was curry rice. I tried making it at home a few times following the box directions and it was never very good. We always went to CocoIchibanya or other curry places instead. But now that we live in America…well, I thought we would never have good curry rice again. Then I tried your recipe. From the first bite I knew it was SO right. Finally, I can have my nostalgic bowl of curry rice anytime and the recipe was so simple! Did you make curry roux from scratch, or you added extra stuff to the curry roux from the store?

You can now eat the curry with fresh and best ingredients you get! You will soon feel comfortable adjusting the curry as you like. Try with different ingredients seafood, beef, seasonal veggies. I just made this tonight, with the curry roux and everything. It was so good! My husband loved it-success!! Thanks for the kind feedback! Made this curry and even used your recipe for the homemade Curry Roux and it was fantastic!

Thanks for the recipe! Ahhh i really really lucky cause of i could find your recipes! Since i have been visiting this site, with my boyfriend we are just sitting inf front of your recipes and pics of food and say OMG yummy we have to make it. Haha you two are so kind, thank you! Hope you try making Japanese food at home!

It adds sweetness to the curry, but optional. So I was surprised to find your recipe asking more ingredients and seasoning, but it seems to be a great addition. I would like to skip ketchup and use tonkatsu sauce instead ; do I skip the soy sauce too or add it with tonkatsu sauce?

There is nothing wrong with the curry following instructions on the box! I make changes all the time to see what goes well with the curry ingredients. Hope you have fun discovering extra flavors added to the boxed curry. I use Indian curry powder to make curry roux too. Nami, I just wanted to say thank you for everything you do here. You have been an invaluable resource… I was looking for my next big challenge in my life and I decided to expand on my interest in Japanese culture and history. To my mind when really trying to understand a people, it helps to learn the language and their cuisine.

So I am now a beginning self-study of the Japanese language, but I have limited resources to find authentic Japanese food here on the Virginia coast. I started with your Onigiri recipe which I and one of my friends loved. I recently also tried Omurice, and this the Simple Chicken Curry. My roommate who had been to Japan during his time in the Military told me it was spot on to what he would get while he was there.

So thanks again from a budding cook and student. Ingredients can be hard to find, but there are some online shops Japanese grocery markets available and hopefully closest Asian supermarkets carry some Japanese products. So glad your curry came out well! This recipe is awesome! Easy and super delish.

Japanese Chicken Curry チキンカレー • Just One Cookbook

I followed this and your roux recipe last night, and my husband and I both agree: Hope you find your favorite spiciness and ingredients to your curry. I particularly use the extra hot Golden Curry. OMG, this is awesome! Thank you so much for sharing this video. I enjoyed the chef cooking Japanese curry rice! Glad you like it! Once in a while I might go to curry restaurants in San Francisco, where I live. Volcano Curry is a 15 minute walk from my home. I should check it out! I receive so many requests from readers for that recipe. I hope I can recreate it one day. Yes you can freeze curry.

Only thing that changes the texture is potatoes. And you can freeze up to a month or so. Thank you for your question! I just prepared it for my family n they love it. Thank you so much for your kind feedback! I would like to try your chicken curry rice for 3 person. Keema curry and this chicken curry is different. However, this curry requires some liquid kind of like stew. Therefore you will need stock and more roux than keema curry. Today I tried your recipe and it is wonderful! So glad to hear you enjoyed my recipe and thank you so much for your kind feedback.

Your curry will never be the same package taste as you arrange your curry with additional ingredients. Thank you so much for this delicious recipe. Like the previous poster, I always just followed the instructions on the box of curry roux. Your recipe makes it so much more delicious!! The package tastes pretty good but it will always taste the same. Adding other ingredients yogurt, soy sauce etc give the curry taste a bit more depth. Thank you for writing! I grew up eating Vermont curry in Yokohama and love Japanese curry but not very keen on processed food.

After coming across your homemade curry roux recipe I decided to give it a go and my partner and I were very happy with the result. Hahaha, instead of the packaged Vermont Curry, you were eating homemade curry in Vermont! Thank you very much for your kind response.

I loved this recipe! It was really easy and very hearty.

I love one pot recipes too. If I were to put some daikon radish in the next time I made this, how would you recommend cooking it? Should I basically treat it like a carrot? I love one pot recipes too, especially in winter time. The brown, crispy layer that forms on the bottom of a well-cooked paella — known as socarrat — is a highly prized delicacy. In a small measuring cup, mix the wine and the saffron threads. Heat a large paella pan or ovenproof lidded skillet or casserole over medium-high heat.

Add the chorizo and cook, stirring occasionally, until browned and fat begins to render, about 3 minutes. Remove with a slotted spoon and transfer to a large plate. Add the chicken thighs, adding some olive oil if necessary, and cook until browned, about 5 to 8 minutes. Season with salt and pepper. Remove and transfer to plate with chorizo. If you have too much drippings at this point, pour off some, leaving about 2 tablespoons in the pan. If you don't have enough, add 2 tablespoons olive oil. Add the garlic and stir for 30 seconds or until fragrant.

Then, add the tomatoes, the red pepper and the smoked paprika. Cook for a couple of minutes, until the veggies are softened. Add the rice and stir to coat. Season generously with salt and pepper. Then, pour the wine-saffron mixture and bring to a boil, scraping up browned bits from the bottom of the pan. Return the chorizo and chicken to the pan and add the chicken broth.

Once it starts simmering, cover and transfer to the preheated oven. Bake paella until rice is almost tender, about 20 minutes. Add the frozen peas and olives and return the pan to the oven for 5 more minutes or until the peas and rice are tender. Top with grated Parmesan cheese just before serving. Milk can be substituted for cream if desired. More About This Recipe. This chicken and rice dish is creamy and packed with garlic flavor. I love the little pops of bright green spinach scattered throughout! And how no one ever wants to be the one to do it.

I hate dealing with a messy kitchen, you guys! And I bet most of you do, too. Cook everything in one pot and voila! An easy, delicious dinner without the mess! One-Pot Chicken Lo Mein.