Navy Curry (Buzz Recipe ver.)
ID: a69b28e3...
Based on traditional 100-year-old Navy curry recipes, this version has been refined for easy home cooking. The savory aroma of charred green onions, the rich creaminess of butter and heavy cream, and the tangy umami of Worcestershire sauce create a perfect harmony. Topping it with raw onion and beni shoga (red pickled ginger) provides the ultimate accent.
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🍳 Cooking Flow
Sauté green onions to create charred onions, then cut the onion (sliced and minced) and chicken. → Stir-fry the chicken and sliced onion in a pan, add the charred onions and Worcestershire sauce, and boil down. → Add grated ginger, garlic, butter, cake flour, and curry powder, and stir-fry to combine. → Add water in three batches to thin the mixture, stir in chicken bouillon, remaining butter, seasonings, and heavy cream, then simmer. → Plate the rice and curry, topping with the minced onion and beni shoga to finish.
Cooking Steps
Brief Cooking Order
Sauté green onions to create charred onions, then cut the onion (sliced and minced) and chicken. → Stir-fry the chicken and sliced onion in a pan, add the charred onions and Worcestershire sauce, and boil down. → Add grated ginger, garlic, butter, cake flour, and curry powder, and stir-fry to combine. → Add water in three batches to thin the mixture, stir in chicken bouillon, remaining butter, seasonings, and heavy cream, then simmer. → Plate the rice and curry, topping with the minced onion and beni shoga to finish.
Introduction
Based on traditional 100-year-old Navy curry recipes, this version has been refined for easy home cooking. The savory aroma of charred green onions, the rich creaminess of butter and heavy cream, and the tangy umami of Worcestershire sauce create a perfect harmony. Topping it with raw onion and beni shoga (red pickled ginger) provides the ultimate accent.
Step 1
Slice the green onion thinly, heat 1 tablespoon of rice bran oil in a pan, and sauté until it turns a deep, charred brown. Remove from the pan and set aside.
Step 2
Slice 1 onion against the grain. Finely mince the remaining 1/3 of the onion for a topping, and spread it out on a tray to air out and reduce the pungency.
Step 3
Cut the chicken thigh into bite-sized pieces.
Step 4
In the same pan used for the green onions, add the chicken skin-side down and sauté. Once cooked, add the sliced onion and stir-fry until softened.
Step 5
Return the charred green onions to the pan, add 2.5 tablespoons of Worcestershire sauce, and stir-fry well until the moisture is gone.
Ingredients List
Important Notes
Sautéing the green onions until they reach a deep brown color imparts a profound aroma and richness to the curry. 🔥
Worcestershire sauce acts as a substitute for chutney, so the key is to stir-fry it well until the moisture has evaporated. 💡
After adding flour and curry powder, pouring the water in multiple batches ensures a smooth consistency without lumps. ⚠️
The topping of minced onion and beni shoga refreshes the palate, cutting through the richness of this European-style curry. 🍴
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