Can anybody tell me the Japanese Veggie or Chicken curry recipes??

I had eat some Jp curry at Sushi restaurants n it taste great n thick so I did like to try to make it for lunch. Thanks for help me with the recipes.Can anybody tell me the Japanese Veggie or Chicken curry recipes??
SUPER EASY CHICKEN CURRY





1 1/2 tbsp green curry paste


1 can coconut milk


2 cups water


1 cube chicken base


1 small can bamboo shoots


8 fresh basil leaves (torn in half length ways)


2 large chicken breasts (cooked and thinly sliced)


4-5 Thai eggplant (cut in fourths)


salt, to taste (about 1/2 tsp)





Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.


Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.





Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.





Serves 4 large portions or 6 smaller portions.





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CHICKEN CURRY





1 or 2 chickens, cooked, skinned, deboned


6 tbsp. vegetable oil


1 lg. onion, finely chopped


2 1/2 tsp. crushed garlic


1 1/4 tsp. ginger root, scraped (optional)


4 tsp. curry powder


6 tbsp. water


1/2 lb. fresh tomatoes, chopped, or 1 lb. canned, drained, chopped


6 tbsp. plain yogurt


2 1/2 tsp. salt


1 tsp. garam masala (optional, can be bought at Indian stores)


2 1/2 tsp. fresh lemon juice





Toppings: sliced banana, chutney, sliced fresh tomatoes, sliced onions, coconut, etc.


Fry onions, garlic and ginger in oil for 7-8 minutes until onions are soft and golden brown. Reduce heat to low. Add curry and 1 tablespoon water. Fry for 4 minutes stirring constantly. Stir in tomatoes, yogurt and 1 teaspoon salt. Increase heat to medium. Add chicken and remainder of salt. Pour in 5 tablespoons water (omit water if using canned tomatoes). Bring to boil, stirring until all chicken is evenly coated. (Sprinkle with garam masala.) Reduce heat to low. Cover and simmer 20 minutes. Add lemon juice just before serving. Serve over hot rice with a variety of toppings. Using two chickens this makes a good amount for serving some and freezing the rest for another meal.


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OYAKO DOMBURI (Japanese Chicken and


Vegetables)





1 fryer (3 lbs.)


1/3 c. soy sauce


2 tbsp. sugar


4 tbsp. oil


1/2 c. sliced scallions


1 c. sliced mushrooms


1/2 c. chicken broth


1/2 c. canned peas


6 eggs, beaten


3 c. cooked rice





Boil chicken, remove skin and bones and cut into bite-size pieces. Marinate in soy sauce mixed with sugar 30 minutes. Drain, reserving marinade. Heat oil in large skillet, saute chicken 5 minutes. Add mushrooms and scallions and saute 2 minutes. Stir in broth, peas and marinade. Cook over medium heat 2 minutes. Pour in eggs, stir lightly and cook 2 minutes or until egg is set. Serve chicken over rice. 6 servings.


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CURRY CHICKEN





5 lbs. hind quarter or whole chicken


1/8 c. salt


1 tsp. black pepper


2 tbsp. sugar


2 tbsp. curry powder


1/2 can (6 oz.) coconut milk


2 tbsp. chopped onion


1 tsp. chopped garlic


2 lbs. potatoes (reg. or sweet)


2 tbsp. oil





Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.


Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).





Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.





Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!


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JAPANESE VEGETABLE STEW





8 c. water


8 tsp. brown rice miso


2 tbsp. toasted sesame oil


2 lg. carrots, cut into pieces


2 c. chopped yams (with peels)


3/4 c. sliced daikon radish


1/2 c. chopped green onion


1 c. zucchini, cut into pieces


3/4 sliced shitake mushrooms


1/2 c. snow peas


1 1/2 c. sliced Napa cabbage





In a large pot, bring water to a boil. Add miso and oil. Stir until miso is totally dissolved. Add carrots, yams, daikon, green onions and shitake mushrooms. Reduce flame and cook 5-7 minutes. Add any remaining vegetables and simmer for another 7-10 minutes. Serve with lemon, if desired.


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CHICKEN CURRY





10 chicken drumsticks (or other cuts)


3 med. potatoes


4 tbsp. curry powder (or more if desired)


8 oz. sour cream


2 lg. cooking onions


2'; piece fresh ginger


3 cloves garlic


Salt to taste


5 tbsp. cooking oil


1 c. water





Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.


Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.


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TRUE INDIA CHICKEN CURRY





2 lg. or 3 sm. onions, chopped


butter


2 frying chickens, cut in pieces


1/2 c. water


4 tbsp. curry powder


Juice of 1/2 lemon


Salt and pepper to taste





In heavy skillet, saute onions in butter until golden and set aside. Brown chicken on all sides in butter in a large skillet. Add water, onion, curry, lemon juice, salt and pepper. Cover and cook on top of stove at low heat for 45 minutes to 1 hour or until chicken is tender. Serve with rice and condiments as desired. Suggested might include salted peanuts, grated coconut, chutney, chopped hard cooked eggs, crumbled bacon, raisins, chopped tomato, green pepper, and onion in lemon juice.











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