Tag: Chicken
Japanese Curry Rice with Fried Chicken
Japanese Curry Rice with Fried Chicken
When I was eating at a Japanese curry restaurant, I saw a customer get his dinner with Japanese fried chicken. So after learning to make Japanese curry with Tonkatsu, I needed to learn to make Japanese fried chicken. You can use any type of chicken parts, even boneless skinless if you want to be “that person.” I used some drumsticks and thighs for mine. This curry gravy happens to have potatoes, carrots, onions, and garlic in it. Curry rice is typically served this way, along with a protein. If you don’t want to make the fried chicken, you can add any meat to your liking, or go completely meatless. Either way, it’s really all about the curry gravy here,
Servings: 4
Ingredients
Japanese Fried Chicken
- 2 whole chicken legs
- 2 tbsp cooking wine
- 1 tbsp soy sauce
- 3 cloves of garlic minced
- 1 inch ginger minced
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable or canola oil for frying
Japanese Curry Gravy
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp cayenne
- 4 cups water
- 1 large carrot sliced
- 1 large potato small cubes
- 1/2 medium onion diced
- 3 cloves of garlic minced
- rice for serving
Instructions
Japanese Fried Chicken
- Mix together the cooking wine, soy sauce, garlic, and ginger in a bowl.
- Separate the drumstick from the thigh. Cut the drumstick into 3 pieces. Cut the thigh into 4 pieces. Add the chicken to the bowl of marinade. Marinate for an hour.
- Mix together the flour and cornstarch.
- Add the flour mix to the chicken. Make sure the piece are evenly coated.
- In a medium sized pot, fill up with an inch of cooking oil. Heat over high heat. Add the chicken in batches. Cook for 5-6 minutes the first side.
- Flip and cook for another 5-6 minutes on the other side.
- Let rest on a rack. The chicken is cooked all the way through. If you want your chicken to be extra crispy, fry back in the oil for another 3 minutes a side.
Japanese Curry Gravy
- In a large pan, melt the butter over medium heat. Add the flour and cook for 2 minutes.
- Add the garam masala, curry powder, and cayenne and cook for another minute.
- Whisk in 4 cups of water. Let simmer for 10 minutes.
- Add in the carrots, potato, onion, and garlic.
- Let simmer on medium heat for 15-20 minutes, or until the vegetable are soft. If the curry gravy becomes too thick, add a little bit of water.
- Ladle the curry gravy over rice and the fried chicken. Try not to eat all 4 servings at once.
Green Seasoning Roast Chicken
Green Seasoning Roast Chicken
This recipe is great in the oven or on the grill in the summertime. There are several options for what you can do to the chicken. You can roast it whole, cut it up into 8 pieces, or you can do what I’ve done and spatchcock the chicken. Say it again with me, “Spatchcock.” It is a lot more fun to say than butterfly, in my opinion. Spatchcock. Depending on how you want your chicken, you will have to adjust cooking times. If leaving It whole, cook for 75 minutes. If cutting into parts, roast for 50 minutes, turning the pieces half way through. If spatchcocking the chicken, roast for an hour. Now, 1 more time, Spatchcock.
Servings: 4
Ingredients
- 1 cup green seasoning
- 1 4lb roasting chicken
- 2 tsp creole seasoning
Instructions
Spatchcocking the Chicken
- Lay the chicken breast side down. You can either cut out the back bone completely or you can split it down the middle and leave it on the chicken like I did.
- I slightly split the breast bone on the chicken so it butterflies easier.
- The chicken should lay somewhat flat.
Green Seasoning Chicken
- Without completely removing the skin from the chicken, carefully pull it back from the meat so you can get some of the marinade on the meat itself.
- Add a dollop on the breast and on each chicken leg. Massage the meat under the skin with the green seasoning.
- Pull the skin back over the chicken. Any green seasoning that fall out of the chicken, rub over the skin. Marinate for 4 hours, or preferably overnight.
- Preheat oven to 350 degrees. When ready to cook, put on a back rack. Season the outside with the creole seasoning. Roast for 1 hour.
- Let rest for 10-15 minutes. Temperature in the thigh should read 180 degrees.
- Green Seasoning Chicken goes great with Caribbean rice and beans.
Brown Stew Chicken
Brown Stew Chicken
Brown Stew Chicken is a staple in Jamaican cuisine. This chicken is so tender after slow cooking for 3 hours, the bones pull right out clean. You barely have to chew this. Sweet and savory.For the chicken: you can use a whole chicken cut up into parts or use just chicken thighs. I used Bone in chicken thighs since dark meat works a little better for slow cooking instead of any white meat. When marinating the chicken thighs; I pull the skin back from the thigh meat but not completely off so the marinade can penetrate all of the chicken instead of just the skin side. When it's time to cook them, I pull the skin back over the thighs. If you don't want to turn on your oven, you can do this recipe in a slow cooker. I would recommend following all of the steps, except instead of throwing the pan in the oven, transfer to the slow cooker instead, cooking on high for 4 hours. Either way, you will get excellent results.
Servings: 4
Ingredients
Marinade for the chicken
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp chicken bouillon powder
- 1/2 tsp minced ginger
- 1 tbsp minced garlic
- 1/2 tsp white pepper
- 1 tsp thyme
- 1/2 tsp smoked paprika
- 2 green onions diced
Brown Stew Chicken
- 2 tbsp canola or vegetable oil
- 1 tbsp brown sugar
- 1 medium onion diced
- 2 small bell pepper, 1 red, 1 green sliced into strips
- 1 tbsp minced garlic
- 2 tbsp ketchup
- 1 tsp browning sauce
- 1 tsp thyme
- 1/2 tsp white pepper
- 1 tsp cayenne pepper or 1 habanero
- 3/4 cup chicken stock
- salt and pepper to taste
Instructions
Marinade for the chicken
- Mix all of the marinade ingredients together. Pull back the skin from the chicken thighs, but don’t remove. By doing this, you can make sure that the chicken meat itself, and not just the skin will get marinated. Mix the chicken with the marinade. Cover and let sit for 4 hours, preferably overnight.
- When ready to cook, pull the skin back over the thighs.
Brown Stew Chicken
- On medium high meat add cooking oil to a large pan or dutch oven. Sear the chicken thighs skin side down for 5 minutes. Flip and cook on the other side for 3 minutes. Set aside.
- In the same pan, sauté onions, bell peppers, garlic, brown sugar, thyme, white pepper, cayenne or habanero, ketchup, and browning sauce for 4-5 minutes.
- Deglaze the pan by add the chicken stock. Scrape the bits up from the bottom of the pan. Add the chicken thighs.
- Preheat the oven to 250 degrees. Cook uncovered for 3 hours, basting the skin of the chicken thighs with the juices once an hour.
