Japanese Chicken Curry With Pickled Radish
Week of 01/20/20 to 01/24/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
Yield6 servings 25minutes
Cook Time
Servings Prep Time
Yield6 servings 25minutes
Cook Time
  • 2tablespoons vegetable oil
  • 2tablespoons butter
  • 2 yellow onionsthinly sliced
  • 1tablespoon gingerminced
  • 2cloves garlicminced
  • 2 1/2tablespoon flour
  • 2tablespoons curry powder
  • 2 1/2tablespoons Tomato Paste
  • 3 chicken breastsstrips or cubes
  • 1 russet potatopeeled and diced
  • 1/2 carrotpeeled and half moon
  • 1/2 zucchinidiced
  • 1/3cup mirin
  • 1 1/2cups vegetable broth
  • 1teaspoon Salt
  • 1tablespoon sugar
  • 1 fuji applepeeled and grated
  • 1teaspoon tamarind paste
  • cooked ricefor serving
Pickled Radish
  • 8-12 radishessliced thin
  • 1cup water
  • 1cup white vinegar
  • 2teaspoons sea salt
  • 2teaspoons sugar or honey
  • 1/2teaspoon black pepper
  • 2 garlicsliced thin
  • 1/2cup raw sesame seeds
  • 1teaspoon Salt
  • 3sheets nori1/4 inch strips
  • 1/2teaspoon sugar
To Make The Curry
  1. In a large pan with melted butter and olive oil Combine the Garlic, Onions, Ginger, Flour, Curry Powder, Salt, Sugar, Tamarind Paste and Tomato paste. Add more oil if the mixture is too thick. The mixture should be like a thick slurry or wet sand.
  2. Add in the Mirin and Chicken Breasts. Stir to coat the chicken with the slurry for about 2 minutes over medium heat. Add in the Carrots, Potatoes, Zucchinis and Apples, stir!
  3. Add the vegetable broth to deglaze the pan scraping the bits and pieces of brown stuff. Bring the mixture to a simmer and lower the heat to medium low. Cook for 10-15 minutes or until the potatoes and carrots are fork tender. Serve with Rice and Pickled Radish!
To Make The Pickled Radish
  1. Place the sliced radishes in a bowl or clear cup. In a non stick skillet, combine the Water, Vinegar, Salt, Sugar, and Black Pepper. Bring the mixture to a simmer until the sugars are dissolved. Pour the mixture into the radishes and let it sit.
To Make The Furikake
  1. Place the nori strips and sesame seeds in a dry non stick pan and toast the mixture over low heat. Do this for 2 minutes continuously stirring or until fragrant. Place in a bowl and combine with the sugar and salt. Sprinkle over rice!