Spicy Vegetable Curry with Rice
Time to complete
60 minutes
Serving size
4
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What You Need
Ingredients
Preparation
This rich Japanese curry begins by cooking a deep, umami-packed base made from chicken, curry powder and other flavorful Japanese ingredients like ginger and soy sauce. Each comforting bowl is topped with crispy fried vegetables - frying them separately carmelizes each vegetable, enhancing their flavor and texture and adding complexity to the dish. Served with steamed rice and lemon wedges for a satisfying meal.
*This recipe originally ran in Japan on HexClad.jp.
- In a large HexClad 8QT/7.5 L Hybrid Stockpot, heat 2 tablespoons of the oil over medium heat and sear the chicken wings, legs and thighs until golden brown on both sides. Add 5 cups/1.2 L water, ginger and sake and bring to a boil over medium-high heat. Adjust the heat to medium-low and simmer until chicken is cooked through and broth is full flavored, adding the curry powder halfway through, about 40 minutes. Stir in the soy sauce, basil, chile pepper, honey and vinegar. Season with salt and pepper.
- Meanwhile, melt butter and remaining tablespoon of oil in a HexClad 10"/25 cm Hybrid Fry Pan. Add onions and cook, stirring frequently, until onions are softened, 5 to 7 minutes. Lower the heat and add the curry powder, garlic and tomato juice and mix well. Continue cooking over low heat for 3 minutes.
- Meanwhile, cover potatoes in a HexClad 2QT/2 L Hybrid Saucepan by 1-inch salted water. Bring to a boil over medium-high heat. Continue to boil until knife tender, 8 to 10 minutes. Drain well.
- Fill a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan with 1-inch of oil. Heat the oil to 350°F/180°C and fry each vegetable individually, tossing occasionally, until tender and crispy and cooked through, about 2 to 5 minutes depending on the vegetable. Drain on paper towel lined plates and season with salt and pepper.
- Ladle the curry in bowls. Top with the crispy fried vegetables and serve warm with rice and lemon wedges.
