Chicken Curry with Quail Eggs

As you know that Japanese meal usually serves main dish which included rice with a few side dish. You eat a little for more varieties in one meal that full of all nutrition you will need; protein from chicken, fat It looks small but this meal filling my stomach just enough and I am not over eat.

A main dish for this meal, I have “Curry Chicken with Quail Eggs” and 3 side dishes; Spinach, Marinade Tofu and Kabocha with White Sesame Seeds

The flavor of this main dish will be a bit spicy from the curry powder. If you like the smell and more spicy, you can put more curry powder as your desire. 

Serve for 4

Ingredients for Main Dish “Chicken Curry with Quail Eggs”

• 1 pound of Chicken Thigh
• 8 Quail Eggs,boiled and peeled
• 1/2 Sweet Onion
• 1 clove of Garlic
• 2 teaspoons of Olive Oil
• 2 teaspoons of Curry Powder
• 2 teaspoons of Soy Sauce
• 2 tablespoons of Ketchup
• Dash of Sea Salt and Ground Black pepper to taste

Preparation

1. In a sauce pan, saute onion with olive oil for about 2 – 3 minutes with medium heat, then added garlic and stir for another 2 minutes.
2. Added chicken tight, curry powder, soy sauce and ketchup, stir all ingredients together for 4 – 5 minutes. Sprinkle some salt and pepper for your desire taste.
3. Added boiled quail eggs and stir until everything corporate. 

This main dish usually serve with Japanese steamed rice

Ingredients for Side Dish “Spinach” 

• 1/2 pound of Spinach
• 1 nub of Grazed Ginger
• Dash of Sea Salt
• 1 tablespoon of Soy Sauce
• 2 teaspoons of Sesame Oil
• 1 teaspoon of Sugar

Preparation

1. Blanch spinach in salted water, plunge into ice water, press out water, then chop into 1 and 1/4 inches lengths
2. In a sauce pan, saute spinach with sesame oil, soy sauce and sugar, stir for 2 – 3 minutes with medium heat.

Ingredients for Side Dish ” Marinade Tofu”

• 1/2 pound of Soft Tofu
• 2 teaspoons of Soy Sauce
• 2 teaspoons of Mirin
• Dash of Sea Salt and Ground Black Pepper
• 1 thinly sliced of Green Onion for garnish

Preparation

1. Cut soft tofu into square 2″ x 2″ or to fit in a small bowl when serving.
2. In a small bowl, mixed soy sauce, mirin, salt and pepper.
3. In each individual serving bowl, pour sauce mixed in the bottom of the serving bowl and then place soft tofu on top. Garnish with thinly sliced green onion on top of the tofu and ready to serve.

Ingredients for Side Dish “Kabocha with White Sesame Seeds”

• 1/2 pound of Small Kabocha (Japanese pumpkin)
• 1 tablespoon Sesame Oil
• 1 tablespoon White Sesame seeds
• 1 teaspoon of Soy Sauce
• Pinch of Sea Salt
• Pinch of Thinly-sliced red chili pepper

Preparation

1. In a small pot, boil kabocha with medium high heat for 5 minutes, then drain thoroughly in a strainer.
2. Added kabocha in a separate salad bowl with the left of ingredients; sesame oil, sesame seeds, soy sauce, salt and red chili pepper. Mixed well and ready to serve.