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Japanese Chicken Curry

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For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. For our first preview recipe, we selected this Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste.

From the Author: “You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour.”


The Flavour Principle: Enticing Your Senses With Food And Drink is the November 2016 selection for the World Spice Cookbook Club. The Flavour Principle is currently available for purchase at amazon.com.

Recipes from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Photography © Ryan Szulc. Published by HarperCollinsPublishers Ltd. All rights reserved.


 2 Comments

  1. Donna Conner says:

    Please provide the Japanese Pickles recipe that was supposed to be attached per “From the Author”
    notation. Thank you, Donna

    • Max says:

      Hi Donna,

      Unfortunately, our agreement with the publisher doesn’t allow us to publish content beyond the two recipes posted. As luck would have it, however, the author has the recipe posted on her blog, here.

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