Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
Remove the chicken and set aside.
Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
Add the curry powder and saute for 2 to 3 minutes until aromatic.
Add the diced tomatoes and continue sauteing the mixture.
Add the water and crumble in the chicken bouillon cube.
Add the yogurt and distribute it evenly. Place the chicken into the pot.
Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
When rushed, you may use ready to cook fried onion paste to save time.
Let's prepare the ingredients. Cut the onion in half lengthwise and then slice into 1cm (0.4") slices across the grain. Slice the carrot into 4cm (1.6") slices and cut into 2mm (0.1") strips. Tear the shimeji mushrooms into small pieces. And slice the long green onion into 2cm (0.8") pieces.
Let's make the curry sauce for udon noodles. Add a small amount of vegetable oil to a pot and turn on the burner. Add in the white part of the long green onion sliced diagonally. Saute the onion to make it sweet and tender. When the onion is deliciously browned, remove and save it on a plate.
Add the vegetable oil again and reheat the pot. Add the onion, carrot and shimeji mushrooms. Lightly cook the ingredients. When the oil is distributed evenly, add in the beef slices. Continue to saute the ingredients.
When the redness in the meat has disappeared, reduce the heat to low. Then, add the curry powder. Stir-fry and bring out the aroma. The curry powder will easily burn so turn the heat off or maintain the lowest possible heat.
Now, pour the dashi stock into the pot. The curry has a strong flavor so you should use a relatively rich and savory broth to compensate. Add the sugar and usukuchi soy sauce. Combine the sauce. The usukuchi soy sauce helps to retain the presentable color of curry sauce but you can also use regular soy sauce.
Bring it to a boil on medium heat. Then, remove the foam. When the vegetables soften, reduce the heat to low. Thoroughly stir the diluted potato starch and add it to the broth a little at a time. If the heat is too strong, the starch will instantly clump up before it can be distributed.
Now, the sauce slightly thickens. Bring it to a boil on medium heat. Then, add the long green onion. Now, the curry sauce is ready.
Let's make the curry udon. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. Then, boil for 30 seconds.
Remove the pot and quickly place the udon into a mesh strainer. Remove the excess water thoroughly and place the noodles into a bowl.
Pour the hot curry sauce over the udon along with the ingredients. Finally, top with the chopped spring onion leaves.
Usukuchi soy sauce is both saltier and lighter in color than regular soy sauce. It is often used in dishes that feature the colors of ingredients to help keep them from darkening.
Some people may have difficulties to find mirin so we intentionally made this recipe without using it. Hope more people can enjoy this delicious curry udon noodles!