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Spice & Seasonings
About Japanese Curry
Chicken Tikka Curry
Grind one cube of House Foods Java Curry.
Put chicken, grind roux and yogurt into a re-sealable bag. Mix and marinade for 15 minutes.
Heat vegetable oil in a large stockpot and sauté onion, garlic, ginger, and mustard until fragrant.
Add sliced onions and sauté until translucent.
Add water and bring to a boil, skim off any white foam from the top of the liquid. Once water starts boiling, reduce heat and simmer at medium-low heat for 5 minutes.
Meanwhile, in a skillet, heat ½ tablespoon of vegetable oil and cook green bell pepper. Once done, remove from skillet and set aside.
In the same skillet, heat 1½ tablespoons of vegetable oil and cook marinated chicken.
Remove stockpot from heat and stir in remaining curry roux. Simmer and stir for 5 minutes, add green bell pepper and continue simmering for a little longer.
Serve over hot cooked rice and garnish with spices over curry.
In this Recipe
Java Curry Sauce Mix Medium Hot
½ pkg. House Foods Java Curry Med Hot
1 lb. chicken thigh (cut into bite-size pieces)
3 Tbsp. plain yogurt
1 large onion, chopped
1 green bell pepper, cut into bite-size pieces
½ Tbsp. ground garlic
½ Tbsp. ground ginger
1 Tbsp. ground or coarse grain mustard
3 Tbsp. vegetable oil
3 cups water
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