Japanese curry is traditionally made by cooking a roux (a mixture of flour and fat) with curry powder to make a thick and glossy sauce. Kuro (black) curry (most commonly made with beef) is made in a similar manner but turmeric and chilli powder are removed from the curry powder to eliminate any hint of yellow or red and seaweed (black laver), squid ink, dark chocolate or, as in this case coffee are added to make a striking black coloured sauce.
The streets of Bangkok are a sensory overload, and they’re packed with some of tastiest food in the world! Fragrant herbs such as kaffir lime leaves and lemongrass combine with dried Indian spices including turmeric, coriander and cumin and finally ferocious chillies to complete the heady mix of flavours. Here we have a unusual dish known as khao mok gai, a Thai-Muslim biryani which translates as ‘rice bury chicken’ served with a tangy mint nam prik on the side.
Japanese Kuro: 20 minutes, Thai Khao Mok Gai: 15 minutes
BEEF SPICES: Black pepper, garlic, toasted cumin KURO CURRY POWDER: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, nigella, tamarind powder (tamarind, cornstarch) FURIKAKE: Toasted white sesame, black sesame, chives, red bell pepper
CHICKEN MARINADE: Turmeric, chilli, fennel, star anise, galangal WHOLE SPICES: Lemongrass, kaffir lime GROUND SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli NAM PRIK SPICES: Mint leaf, coriander leaf, green chilli, garlic
Japanese Kuro Curry 300g diced beef 1 small onion 2 cloves of garlic Fresh ginger - finely grated to make 1 tbsp 100g radishes ½ tsp instant coffee or ½ shot of espresso 1 tsp plain flour A pinch of sugar 2 tsp vinegar (rice, white wine or cider vinegar is best) 1 tbsp soy sauce (any type) 200g Japanese sushi rice
Thai Khao Mok Gai 2 large chicken thighs 2 cloves of garlic 10g bunch of coriander Sliced cucumber to serve 1 lime 1 tsp sugar 200ml full fat coconut milk 150g Thai jasmine or standard long grain rice (not easy cook)