Coco Ichibanya Curry Recipe
Do you want a yummy meal that's easy to love? Try Coco Ichibanya Curry Recipe! It's a dish loved by families everywhere.
Ingredients
- 1 1/2 large Onions julienned
- 2 tablespoon Neutral oil
- 4 tablespoon Butter (divided)
- 2 tablespoon Carrot (divided)
- 1/2 Apple (divided)
- 1 cup Chicken stock (low sodium)
- 1 cup Water
- 2 cubes Japanese curry block
- 1 teaspoon Curry powder preferably madras curry
- 1 tablespoon Mango chutney substitute with honey
- 1/2 tablespoon Bulldog fruit & vegetable sauce substituted with ketchup
- 1/2 tablespoon Bulldog Worcestershire sauce
- 1 1/2 tablespoon Dark soy sauce
- 1/4 teaspoon White pepper
Instructions
- Heat oil and butter in a medium pot over low heat.
- Add julienned onions; cook for 40-45 minutes until caramelized.
- Incorporate grated carrot and apple; cook 2-3 minutes.
- Pour in chicken stock and water; bring to a boil, then simmer.
- Dissolve curry roux cubes, add curry powder, and simmer until thickened.
- Mix in mango chutney, Bulldog sauce (or ketchup), Worcestershire sauce, soy sauce, and white pepper.
- Blend curry until smooth using an immersion blender.
- Add remaining butter and mix well. Refrigerate overnight for enhanced flavours.
- Serve with rice and your choice of katsu!
Notes
- Use good curry cubes from the Asian store.
- Cook your meat and veggies before adding the sauce for more flavour.
- Take your time with the cooking; let the flavours mix together.
Nutrition
Calories: 242kcal