Japanese Kuro Curry --- Thai Khao Mok Gai

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

Japanese Kuro: 1 hour 50 minutes , Thai Khao Mok Gai: 45 minutes

Japanese Kuro: 3/5, Thai Khao Mok Gai: 2/5

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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)