Whenever we barbecue chicken we cook two, so that we have enough for sandwiches during the week but often, we end up with excess chicken meat. I have used the cooked chicken meat in many different ways making curry, soup, salad, terrine and more. This is another new variation. It is a type of curry I came up with one day. It is similar to a type of Japanese curry called “Keema curry” or “dry curry“. “Dry curry” must be a Japanese modification of “keema curry”. It is called “dry” as opposed to regular Japanese style curry which has a thick “wet” sauce. I had these type of curries in mind but I did not even look up recipes until I started writing up this dish for the blog. This was my attempt at finishing up the barbecued chicken dark meat. I served this over rice and topped with soft poached egg and a side of assorted pickles shown in the small square dish on the right. The pickle at the top of the dish is homemade pickled watermelon rind, the white one below that is store bought rakkyo らっきょう and the red one on the bottom is “Fukushin zuke” 福神漬け.
- In the pot, I added olive oil or any vegetable oil and when the surface started simmering, added finely chopped garlic and ginger.
- When the garlic and ginger got fragrant, I added the onion, carrot and kept sauteing for several more minutes.
- I added the chicken, the curry powder and kept stirring for a few more minutes and added the raisins.
- I added the chicken broth just enough to cover the ingredients and simmered for 10-15 minutes.
- If the liquid is not enough add more chicken broth until everything is cooked and only some moisture left.
- I added the garam masala, salt and black pepper.