Japanese Chicken Curry

For nógv salt, brúka ein høsnurgaboullion um man brúkar keypt golden curry, men annars mega gott

Really really good. I used half chicken stock half water but it was still just a little too salty for my taste.

I made the roux recipe as well, as I needed it to be gluten free. Both recipes are very good. I didn't make any adjustments besides using GF flour.

can be made with any slow-cooking cut of protein including pork shoulder. husband prefers extra sweet with additional honey and extra hot with a touch of ghost chili pepper.

This is so, so, so good!

Very tasty and makes plenty of leftovers. Just needs time to cook. Best for weekends or evenings where you have a few hours.

Swap curry roux with S&B Curry Powder roux

Lots of hard work ( especially mixing the curry bar in). Tastes very good.

My husband loved this dish. I adjusted it a bit because I only had 1 lb of chicken. I used vegetable stock, because I didn't have chicken stock. I used 2 squares of Japanese golden curry. My husband likes spicy, so I added a dash of cayenne and a little over 1/4 tsp chili pepper.

Sauce recipe is great, but pair with coated and pan shallow fried chicken. Recipes are common online but simply squish chicken breast, season with salt and pepper, leave in fridge for an hour or so, bring back out to room temp, coat in flour, then egg, then panko and shallow fry.