Coco Ichibanya Japanese Curry

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​ If you know me, I’m all about recreating dishes from home.  A couple months ago we went to Oahu and ate our way throughout the island.  There were so many great meals that inspired me to cook including this japanese curry.  Even though we have a Coco Ichibanya Curry House in California I’ve never had it before, can’t believe I’ve been missing out!  When I realized how easy it was to make, I had to share.  This is enough for a giant pot maybe 8-10 servings.  The recipe is as follows:

INGREDIENTS:

Sauce

  • 4-5 slices of bacon (chopped into bits)
  • 4 tbsp of garlic (minced)
  • 1/2 tbsp sesame oil
  • 3 “Golden Curry” brand sauce mix (I used 1 mild, 1 medium, 1 hot but the heat depends on your preference)
  • 1 carton of beef broth (I forgot how many oz I’ll check and edit this later) and close to equal parts water (to taste)

Chicken

  • 2-3 lbs boneless skinless chicken breast (butterflied, or buy it thinly sliced already)
  • Panko bread crumbs
  • Flour
  • 3 Eggs
  • Oil
  • Monterey Jack cheese

RECIPE:

  1. In a large pot or saucepan, turn it up to medium/high heat.
  2. Add the sliced bacon until the fat comes out and the bacon is cooked, then add the garlic, sesame oil, and stir for maybe 1 minute.
  3. Add the blocks of curry sauce (it comes in blocks, it helps to chop them before putting it in the pot so that it melts faster).
  4. Slowly add the beef broth and water, mixing it in after your pour a little at a time, to make sure it’s well incorporated.  This is where you’ll adjust the flavor to taste, you’ll want it to be a little more salty considering it’s going to be eaten with rice so it’s just right.
  5. Turn heat to low and simmer or set aside while you cook the chicken.
  6. In a large pan, add enough oil to cover maybe 1/2″-1″ of the bottom of the pan and turn to high heat.
  7. Take a chicken breast half and dip it in the flour making sure it’s covered all over.  (It’s important that the chicken breast is thinly sliced so that it is easier to be cooked all the way through evenly)
  8. Crack three eggs into a bowl (big enough for the chicken to be dipped in) and whisk.  Dip the floured chicken breast into the egg.
  9. Place Panko bread crumbs into a shallow dish, and dip the egged chicken breast covering entirely with bread crumbs.
  10. When the oil is hot enough, place the chicken breast and fry until golden brown (maybe 3-4 minutes), flip over then continue to cook until golden brown.
  11. When finished with all the chicken, slice into strips and place it on a plate with rice.
  12. Sprinkle cheese onto the chicken and pour sauce over everything.  Enjoy!!

 

VEGETARIAN VARIATION:

  • 3 cans of Worthington brand Fri Chik (diced)
  • 1 package of frozen vegetables (carrots, peas, green beans, etc.)
  • 4-5 potatoes, boiled, and cubed

Saute the Fri Chik in a pan until cooked, add it into the sauce.  Boil the potatoes and slice into cubes, or slice into cubes and throw it in the sauce hoping it boils enough to cook it lol.  Cook the vegetables as directed on package (microwave for 4 minutes, stir, then 4 minutes again) and then saute in the pan for a little bit before adding it into the sauce.  Stir and simmer on low heat until the sauce thickens.  Serve over rice.

 

 

 

 

 

 

 

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