Kuma Kitchen Series - Japanese Curry

Kuma Kitchen Series - Japanese Curry

As the seasons shift from the warmth of summer to the crisp days of fall, it’s time to switch up your camping meals too! Say goodbye to summer hot dogs and hello to hearty comfort food like soups, stews, and flavorful curries. In this blog post, we’ll show you how to make a simple and hearty Japanese Curry right at the campsite using the Kuma Outdoor Gear Grill and Burner Stove. Whether you’re after quick camping meals or easy recipes that add variety to your outdoor cooking, this curry will hit the spot. Say goodbye to boring campfire food and upgrade your camping menu with this cozy, flavorful dish!

Ingredients: 

2 chicken breasts
1 large yellow onion
½ lb carrots (1-2 carrots)
1lb baby yellow potatoes
4 cloves garlic
1” knob of ginger
1L water (850-900 mL for curry, the rest for pickled daikon)
6 curry roux cubes (½ box)
1 daikon (1 cup julienned)
½ cup seasoned rice vinegar
salt
pepper
¼ cup neutral oil

Preparation: 

1. Prep all of the vegetables by large dicing the onion, chopping the carrot into bite sized pieces, and quartering each of the baby potatoes. 
2. Prep the chicken by pounding to a relatively even thickness of 2-3cm (this helps with even grilling), and then sprinkling with salt and pepper on both sides, as well as a little bit of the neutral oil.
3. In a large skillet (that you have a lid for), heat 2 tbsp neutral oil over medium-high heat, and then add in the onion, and microplane the garlic and ginger directly in. Saute for 1-2 minutes.
4. Once fragrant and the onion is semi-translucent, add in the carrot and potato, and pour in the water. Bring up to a simmer.
5. Reduce heat to low, and cover for 15 minutes. Preheat the grill side of your stove.
6. Place the chicken on the grill, let cook for 5-6 minutes untouched over medium heat.
7. While the chicken cooks, peel and julienne the daikon. Add it to a small jar or container, and then add 2 tsp salt, ½ cup seasoned rice vinegar and ½ cup water. Shake, and set aside.
8. Flip the chicken and cook for another 5-6 minutes. Once fully cooked to an internal temperature of 165F, remove from the grill.
9. Remove the lid from the skillet (cover the chicken with it while it rests, the trapped steam will make shredding easier).
10. Check to make sure the potatoes are fork tender, then add in the curry roux cubes. Using a spoon to hold them submerged in the water, and a fork to mix until no chunks remain. You can adjust thickness at this point by adding a little more water if necessary. Make sure heat on the burner is as low as possible now.
11. Using two forks, shred the chicken, and then add it directly to the skillet, mixing to incorporate.
12. Serve immediately while warm, topped with the pickled daikon.

Tips: 

• Japanese curry roux cubes can be found at most grocery stores. The two most common brands I have found are S&B and House Vermont Curry.
• This is also commonly served with rice, but it is substantial enough on its own because of the potatoes.

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