Japanese Chicken Curry recipe
I recently got hooked on Japanese chicken curries. Last night I figured out how to replicate the flavour of the ones I enjoy from the Brisbane CBD (the 300 Queen St Sushi place for $5, or $7 with extra chicken) cheaply and easily, and without the high fat content or high cost of the S&B golden curry blocks.
Mix one tablespoon of curry paste per cup of gravy.
No fancy ingredients necessary. Just the cheapest gravy powder 1.5 tbsp per cup of gravy, and Clive of India curry powder or any standard curry powder will do.
Serve over sautéed chicken and onion on a bed of rice, or if on a diet, a bed of cauliflower rice.
For 1kg of chicken you probably want 3-4 cups of sauce to be generous. And at these prices, you can afford to be generous :-)
If you try it out - let me know what you think :-)