Best 4 Chicken Or Prawn Javanese Beer Curry Recipes

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Indulge in the vibrant flavors of Javanese cuisine with our delectable Chicken or Prawn Javanese Beer Curry recipes. Originating from the Indonesian island of Java, these curries are a harmonious blend of aromatic spices, rich coconut milk, and the unique addition of beer. Experience a symphony of flavors as the chicken or prawns are infused with the essence of herbs and spices like turmeric, coriander, cumin, and chili, creating a delightful balance of heat and savoriness. Discover two variants of this tantalizing dish – the Chicken Javanese Beer Curry and the Prawn Javanese Beer Curry – each offering a distinct culinary journey. Follow our step-by-step guides to recreate these authentic Javanese curries in the comfort of your own kitchen, and embark on a culinary adventure that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

JAPANESE CURRY CHICKEN



Japanese Curry Chicken image

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

Provided by Idachef

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds skinless, boneless chicken breast, or more to taste
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
5 ⅓ cups water, divided
1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
1 (15 ounce) can peas, drained
5 new potatoes, halved
1 (8 ounce) package sliced cremini mushrooms
2 medium carrots, chopped
1 medium onion, chopped
2 cups jasmine rice (such as Mahatma®)

Steps:

  • Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
  • While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
  • Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
  • Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Scoop rice into bowls and serve curry on top.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g

CHICKEN WITH CURRY AND BEER



Chicken With Curry and Beer image

I like the way this sounds. I ripped it out of one of my cookbooks so I don't know which one (I know) but it was one of those community cookbooks. This was submitted by Lois Wolke.

Provided by Oolala

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium onion, chopped, about 1/2 cup
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
2/3 cup beer
1 teaspoon curry powder
1/2 teaspoon dried oregano, crushed
salt and pepper, to taste
6 boneless skinless chicken breasts, thin cut
1/4 cup parmesan cheese, grated

Steps:

  • In a saucepan, cook the onion in butter until tender but not brown. Stir in tomato soup, beer, curry, oregano, salt, and pepper.
  • Simmer, uncovered, 10 minutes.
  • Arrange chicken breasts in a baking dish where they don't overlap. Pour tomato mixture over the chicken.
  • Bake, uncovered, in a 350 degree F. oven or 50-55 minutes. Sprinkle with parmesan cheese. Adjust seasonings to taste.

Nutrition Facts : Calories 347.8, Fat 10.3, SaturatedFat 5.5, Cholesterol 123.4, Sodium 664.5, Carbohydrate 14.8, Fiber 1.5, Sugar 7.3, Protein 45

JAVANESE CHICKEN CURRY (OPOR AYAM)



Javanese Chicken Curry (Opor Ayam) image

Provided by Julia Moskin

Categories     main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon coriander seeds
1 fresh red Holland or Fresno chili, stemmed and cut into chunks
6 shallots, peeled and cut into chunks
2 cloves garlic, peeled
1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
1 piece ginger, 2 inches long, peeled and roughly sliced
3 tablespoons peanut oil
1 thick stalk lemon grass, stem end and brittle top cut off
2 pieces cinnamon stick
5 kaffir lime leaves
2 1/2 to 3 pounds skin-on chicken legs, thighs or both (if possible, have thighs cut in half and knuckle cut off legs), patted dry
2 cups unsweetened coconut milk
3/4 teaspoon kosher salt, more to taste

Steps:

  • In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
  • Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.
  • Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.
  • Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
  • Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 58 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 25 grams, Sodium 423 milligrams, Sugar 5 grams, TransFat 0 grams

JAPANESE CURRY WITH SHRIMP



Japanese Curry with Shrimp image

Japanese curry is a staple in most home kitchens, with the average family eating it two to three times a week. The dish can be found on restaurant menus, sold in train cars and especially served in school cafeterias. Traditional Japanese curry often makes chicken, carrots and potato the star of the show. This fresh take highlights juicy shrimp with a velvety, tomato-centric base but still relies on the unique blend of spices for that warm umami-rich flavor. Japanese curry is always served with fukujinzuke, a tasty pickled condiment that's quick to make.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 52

3 tablespoons unsalted butter or coconut oil (40 grams)
3 tablespoons all-purpose flour or mochiko (sweet rice flour) (25 grams)
1 tablespoon Sonoko Curry Powder, recipe follows, or store-bought (6 grams)
1 dried Japanese or Indian red chile, seeded and chopped
1/2 cup soy sauce (120 milliliters)
1/4 cup mirin (60 milliliters)
3 tablespoons rice vinegar
2 tablespoons sake
1 tablespoon cane sugar
8 ounces daikon radish (230 grams), peeled and quartered lengthwise, then cut into 1/4-inch (6-millimeter) dice
1 medium red beet, peeled, quartered and sliced 1/4 inch (6 millimeters) thick
1 small carrot, peeled and quartered lengthwise, then cut into 1/4-inch (6-millimeter) dice
2 fresh shiitake mushrooms caps and stems, cut into 1/4-inch (6-millimeter) dice
1 Japanese eggplant, sliced lengthwise, then cut into 1/4-inch (6-millimeter) dice
1 tablespoon peeled and minced fresh ginger
1 Japanese or Persian cucumber, cut into 1/4-inch (6-millimeter) dice
1 pound large shell-on shrimp, thawed if frozen
3 tablespoons grapeseed oil
3 tablespoons peeled minced fresh ginger
3 tablespoons minced garlic
1 bay leaf
8 cups filtered water
1 medium yellow onion, minced
1 large tomato, cored and cut into 1/4-inch (6-millimeter) dice
3 tablespoons soy sauce
2 tablespoons sake or white wine
5 ounces fresh mushrooms, such as oyster, shimeji or shiitake caps (140 grams), thinly sliced (oyster and shimeji mushrooms can be torn by hand rather than sliced)
1 serrano chile pepper, seeds removed, thinly sliced, optional
1 to 2 teaspoons rice vinegar
1 1/2 teaspoons fine sea salt or to taste
1 teaspoon freshly ground black pepper or to taste
1/2 to 1 teaspoon honey, optional
Fresh-cooked medium- or short-grain white rice or udon noodles, for serving
1/4 cup fresh parsley leaves, chopped
1 lemon, cut into 4 wedges
One 2-inch (5-centimeter) piece cinnamon stick
1/8 teaspoon allspice berries
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon brown or black mustard seeds
1 1/2 teaspoons black peppercorns
1 teaspoon fenugreek seeds
1/2 teaspoon whole cloves
2 to 3 cardamom pods
1 bay leaf
One 1-inch-square (2.5-centimeter-square) piece dried kombu seaweed, torn into pieces
1/4 of a dried shiitake mushroom, broken into pieces
1 tablespoon ground ginger
1 tablespoon ground turmeric
1 teaspoon sweet paprika
1 teaspoon cayenne pepper, or more to taste

Steps:

  • For the curry brick: Melt the butter in a small saucepan over medium-high heat. When the butter is nearly melted, turn the heat to low. Add the flour and cook, stirring constantly, until the paste turns light brown, about 3 minutes, being careful not to let it burn.
  • Remove the skillet from the heat and stir in the curry powder. Pour the mixture into a heat-safe mold of your choosing, such as a mini loaf pan or cupcake cup. Use immediately in paste form or smooth the top and place in the freezer to set (at least 20 minutes). Unmold; you can use the brick immediately or refrigerate or freeze it (see Cook's Note).
  • For the fukujinzuke: Combine the dried chile, soy sauce, mirin, rice vinegar, sake and sugar in a medium saucepan and bring to a boil over medium heat. Once boiling, add the daikon, beets, carrot, mushrooms, eggplant and ginger and bring back up to a simmer. Simmer for 2 minutes. Turn off the heat. Let stand for 2 minutes, then strain the vegetables through a fine-mesh sieve into a bowl, reserving the liquid. Fold in the cucumber.
  • Return the liquid to the saucepan and bring it to a simmer again over medium heat. Remove from heat and let cool. Enjoy right away or transfer the pickled vegetables to a glass jar with a lid and pour the liquid over the vegetables. Stir with a spoon. Allow to cool to room temperature then cover and refrigerate until ready to serve. The flavor is best if refrigerated a day or two, but it can also be eaten right away.
  • For the curry: Shell and devein the shrimp. Rinse and drain the shells and set aside. Make a dashi (broth) by heating 1 tablespoon of oil in a 5-quart Dutch oven over medium heat. Add the shrimp shells, 1 tablespoon minced ginger, 1 tablespoon minced garlic and the bay leaf. Cook, stirring often, for 2 minutes, being careful not to brown the mixture. Add the water and bring to a boil over high heat. Lower the heat and simmer until reduced by almost half (you want about 4 1/2 cups strained dashi), 20 to 30 minutes.
  • Strain the broth through a fine-mesh sieve and discard the solids. You will have about 4 1/2 cups of dashi. This can be prepared a day ahead and refrigerated.
  • To make the curry, pour the remaining 2 tablespoons oil into a large saucepan or 3 1/2-quart Dutch oven and heat over medium heat. Add the minced yellow onion, tomatoes, remaining 2 tablespoons ginger and remaining 2 tablespoons garlic. Cook until softened and lightly browned, about 4 minutes. Add 4 cups of the shrimp dashi and simmer 10 minutes. Add the soy sauce and sake and bring to a boil over medium heat. Cook until the liquid is reduced by a third, about 20 minutes.
  • Add the curry brick to the pot, reduce the heat and simmer until the sauce thickens, about 15 minutes. The sauce should now have a velvety, thick but pourable consistency. If the sauce is too thick, stir in the remaining 1/2 cup dashi or water.
  • Add the deveined, deshelled shrimp and mushrooms to the sauce. Stir to coat and simmer until the shrimp are just cooked through, about 3 minutes. Stir in the chile if using. Season with vinegar and salt and pepper to taste. Add the honey if you want the curry to be sweeter.
  • Remove from the heat and serve over fresh-cooked rice or udon noodles and garnish with parsley and lemon wedges. Serve with a mound of fukujinzuke on the side.
  • Wrap the cinnamon and allspice berries in a kitchen towel, then use a meat mallet to break into smaller pieces. Toast the whole spices by combining the cinnamon pieces, allspice berries pieces, coriander seeds, cumin seeds, fennel seeds, mustard seeds, peppercorns, fenugreek seeds, cloves, cardamom and bay leaf in a medium skillet over low heat. Cook until fragrant and the mustard seeds just begin to pop, about 2 minutes. Stir often and be careful not to burn the spices. Remove from the heat and set aside to cool.
  • Place the toasted cooled spices, kombu and shiitake mushroom in a spice grinder or coffee grinder and grind on high for 30 seconds to 1 minute. Shake and tap the grinder a couple of times to ensure all spices are ground. Sift through a fine-mesh sieve into a bowl. Add the ground ginger, turmeric, paprika and cayenne and combine with a fork or a small whisk. Store the curry powder in an airtight container in a cool, dry place.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your curry the best flavor. If you can, buy your ingredients from a local market or farmers market.
  • Don't be afraid to experiment: There are many different ways to make a Javanese beer curry. Feel free to experiment with different ingredients and flavors until you find a combination that you love.
  • Serve with your favorite sides: Javanese beer curry is a delicious meal on its own, but it can also be served with a variety of sides. Some popular options include rice, noodles, and vegetables.

Conclusion:

Javanese beer curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its rich, flavorful sauce and tender chicken or prawns, this curry is sure to please everyone at the table. So next time you're looking for a new way to enjoy curry, give Javanese beer curry a try. You won't be disappointed!

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