I am Japanese and I used to use Japanese curry roux to make curry because curry is supposed to be made with the roux. However, after 20 years in Australia, I gradually came to dislike the flavour of store-bought roux and started making this curry. Now I am writing down this recipe for my children to know how I make it.
2 tablespoon Canola Oil
1 large Onion *finely chopped
1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Curry Powder
1 canned Tomatoes *400g
1 teaspoon Salt
1 teaspoon Sugar *optional, depending on the sweetness of Tomatoes
500 to 600g Chicken *cut into small pieces
1 cup Yoghurt *Greek style preferred
- Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned.
- Add Curry Powder and cook for a minute, then add the canned Tomatoes. If it lacks sweetness, add Sugar. Season with Salt and cook until colour is darkened and the sauce is thickened.
- Add Chicken and Yoghurt, and cook over higher heat until Chicken is cooked and the sauce is thickened.
- Enjoy with freshly cooked Basmati Rice and Coriander if you like it.