Indo-style Navy Curry

Ingredients

The Indo-style Navy Curry differs from the original Yokosuka Navy Curry by incorporating Indian spices and flavors. The addition of cumin, coriander, turmeric, and garam masala gives the curry a distinct Indian taste and aroma. The use of these spices adds a layer of complexity and depth to the dish, making it a unique fusion of Japanese and Indian cuisines. We alse have the original recipe for Yokosuka Navy Curry, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 500g chicken or beef, cut into bite-sized pieces 500g chicken or beef, cut into bite-sized pieces
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and garam masala. Stir well to combine and cook for a minute to toast the spices.
5. 5.
   Add the chicken or beef pieces to the pot and cook until browned on all sides.
6. 6.
   Add the diced potatoes and sliced carrots, and stir to coat them with the spices.
7. 7.
   Pour in the chicken or beef broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Indo-style Navy Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken or beef — Make sure to choose lean cuts of meat for a healthier option. Trim any excess fat before cooking.
• Coconut milk — Use full-fat coconut milk for a creamier and richer curry. Shake the can well before opening to ensure the cream and liquid are well mixed.

Tips & Tricks

• For an extra kick of heat, add a chopped green chili or a teaspoon of chili powder.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of garam masala and chili powder.
• To make it vegetarian, substitute the chicken or beef with tofu or mixed vegetables like cauliflower, peas, and bell peppers.
• Serve the curry with a side of raita (yogurt sauce) to balance the spiciness.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Indo-style Navy Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Indo-style Navy Curry in a deep bowl, allowing the vibrant colors of the curry and the garnish to shine. Serve with a side of steamed rice or naan bread for an authentic Indo experience.