Matcha Curry

The recipe is made by Sora N., d:matcha's Confectionery Assistant

Ingredients:

 For the curry base,

  • Half a carrot
  • 1 small potato
  • Half an onion
  • About 100g of chicken

For the roux,

  • ½ pack of white curry roux
  • 1 tablespoon curry powder
  • 200ml milk
  • 100ml heavy cream
  • 500ml water
  • 1 tablespoon sugar
  • 2 teaspoons consommé
  • 20g butter
  • 8g matcha powder
  • About 3cm each of ginger paste and garlic paste

Preparation

  • Cut the vegetables and chicken into bite-sized pieces.

Steps

  1. Heat 1 tablespoon of olive oil in a frying pan and sauté the onions until caramelized.
  2. Add the chicken, ginger, and garlic paste. Stir-fry until the chicken is browned, then add 500ml of water and the rest of the vegetables. Bring to a boil.
  3. While waiting for the water to boil, heat the milk and heavy cream in a separate bowl in the microwave until just before boiling.
  4. Dissolve the matcha powder into the warmed milk and cream mixture. Simmer the curry until the vegetables are tender.
  5. Add the roux, butter, consommé, and sugar to the pot, stirring until melted and well combined.
  6. Pour the matcha mixture into the curry, then simmer for about 10 minutes while stirring until the curry thickens. Adjust the flavor with curry powder as needed.
  7. And it’s done!

For a finishing touch, sprinkle a little aonori (green seaweed powder) on top for a visually appealing dish. You can also substitute seafood for the meat if you like—it’s delicious either way. If you find the curry a bit bitter, try increasing the amount of water to balance the flavor.

As we head into the Christmas season, the green color of this dish fits the festive theme and makes for a unique, eye-catching meal. It’s also a great way to shake things up if you’re getting bored with traditional curry!

Matcha Curry