Sonoko Chicken Curry
YIELD 4-6 servings
TOTAL ACTIVE TIME 40 minutes
INGREDIENTS
Curry Brick
1 Tablespoon (7 g) Sonoko Curry Powder
3 Tablespoons (42 g) unsalted butter
3 Tablespoons (27 g) all purpose flour
Curry
1 pound (454 g) chicken thigh with skin, cut into 3⁄4” or bite size
2 Tablespoons neutral oil, more if needed
1 (150 g) medium yellow or white onion, sliced thinly
1 1⁄2 teaspoon ginger, grated or microplaned
2 cloves garlic, grated or microplaned
1 medium carrot, peeled and sliced into 1⁄2 inch thick pieces
1 rib of celery, sliced into 1⁄2 inch thick pieces
1⁄2 medium red bell pepper, diced into 1⁄2 inch thick pieces
1 medium Yukon gold potato, peeled or unpeeled, and diced into 1/2” (1 1⁄4 cm) pieces
4 cups (1 liter) chicken stock
2 teaspoons salt
3⁄4 teaspoon pepper
2 tablespoons soy sauce
1 tablespoon sake or white wine
2 teaspoons honey
1 teaspoon rice vinegar
1 tablespoon parsley, chopped
PREPARATION
Curry Brick (prepare in advance; active time 10 min)
Melt butter over low heat in a small pan.
Add the flour, stir occasionally and cook for about 5 minutes until lightly golden in color.
Combine the curry powder and mix well.
Pour into a mold, (silicone mold or a heat resistant container) let it cool, then store in the refrigerator for up to a month or freezer for up to 4 months.
Curry (Active time 30 min)
Season the chicken pieces with ½ teaspoon of salt and pepper. Set aside.
Place a 6 qt (6 L) dutch oven over medium high heat. Heat 1 tablespoon oil, add onion and saute until golden brown and wilted ( If you would like to deepen the flavor, you could take the onions to a caramelized state which takes about 20 min. You can also double the amount of onion.)
Push the onion to the edges of the pan, add 1 tbsp of oil and chicken, saute until opaque but still pink inside, about a minute or two.
Push the onion and chicken to the edges of the pan, then add 1 tablespoon of oil, grated ginger, and garlic and saute until fragrant, about 1 minute.
Add all the vegetables except potatoes, saute for another minute.
Add ¼ cup of the stock and scrape off any brown bits that may be stuck at the bottom of the pan then add the remainder of the stock and bring to boil over high heat.
Add the potatoes, then simmer for 5 minutes over low-medium heat.
Add the curry brick, stir to dissolve completely and add rest of the seasoning.
Simmer for another 7-10 minutes until the potatoes are cooked and the sauce is reduced to your desired thickness.
Serve with rice, garnish with chopped parsley.
Notes/Substitutions
If you like a robust curry flavor, you can double the amount of curry powder in your curry brick.
For the gluten-free flour option, I like to use Mochiko by Koda Farms. If you cannot find it at your local shop, you can substitute another sweet rice flour of the same amount. Using Mochiko will produce a thicker curry, while maintaining a light texture.
You can substitute butter with another fat like coconut oil or olive oil.
You can substitute chicken with other proteins like beef, pork, or seafood. If using thin sliced or ground meat, brown it first and take it out of the pot, then add them after the curry brick is melted so that the texture of the meat is more succulent.
For stock, you can use water but stock/broth is always more flavorful. If you use other proteins, you may want to match the stock with your choice of protein.
If you prefer a thicker curry, start with 3 cups of stock, if you like a thin, soup-like consistency, add up to 5 cups of stock. Keep in mind that changing the liquid amount will result in less or more servings and seasonings may need to be adjusted.
You can substitute or add more vegetables of your choice. Depending on the vegetables used, you may end up with more curry due to water content. I also suggest grilling, roasting, or frying some vegetables separately and adding them to your curry.
Vegetable suggestion: asparagus, beans, broccoli, Brussels sprouts, cauliflower, eggplants, jackfruit, kale/chard, lotus root, burdock, mushroom, okra, peas/edamame, pumpkin, sweet potato, tomato, zucchini, etc.
For the wine, you can substitute another liquor of your choice, like sake or vodka.
For the sweetener, you can substitute another sweetener such as brown sugar, agave, date paste/powder.
For rice vinegar, you can substitute with another vinegar of your choice, like apple cider vinegar.
For garnish, you can also use cilantro, chives, or other greens to brighten the dish.
Recipe developed in collaboration with Shiho Yoshikawa. Photographs © 2019 by Rick Poon.
Sonoko Tofu Curry (V, GF)
Vegan curry, with special veggie additions of eggplant, okra, and lotus root.
YIELD 4-6 servings
TOTAL ACTIVE TIME 42 minutes
INGREDIENTS
Curry Brick
1 Tablespoon (7 g) Sonoko Curry Powder
3 Tablespoons (42 g) coconut oil
3 Tablespoons (30 g) Mochiko (Sweet rice flour)
Curry
14 ounces (396 g) firm tofu, drained and cut into 3⁄4” or bite size
2 Tablespoons neutral oil, more if needed
1 (150 g) medium yellow or white onion, sliced thinly
1 1⁄2 teaspoon (10 g) ginger, grated or microplaned
2 cloves garlic, grated or microplaned
1 medium carrot, peeled and sliced into 1⁄2 inch thick pieces
1 rib of celery, sliced into 1⁄2” thick pieces
1⁄2 medium red bell pepper, diced into
1 medium Yukon gold potato, peeled or unpeeled, and diced into 1/2” (1 1⁄4 cm) pieces
4 cups (1 liter) vegetable stock
2 teaspoons salt
3⁄4 teaspoon black pepper
2 tablespoons tamari
1 tablespoon sake or white wine
2 teaspoons agave nectar
1 teaspoon rice vinegar
1 tablespoon parsley, chopped
PREPARATION
Curry Brick (prepare in advance; active time 12 min)
Melt oil over low heat in a small pan.
Add Mochiko flour, stir constantly and cook for 7 min until beginning to light brown color with a slightly toasty aroma.
Remove from heat, let it cook continuously stirring for 2 minutes. It will cool down a bit and the color will deepen slightly.
Stir in curry powder and mix well.
Pour into a mold (silicon ice mold or any heat resistant container) let it cool, then store in the refrigerator for up to a month or freezer for up to 4 months.
Curry (Active time 30 min)
Optional, Press tofu: wrap paper towel around the tofu, place on a flat surface, cover with another flat surface such a small cutting board, then add about 2 lbs (1 kg) of weight on top. Allow to press and drain for 20-30 minutes.
Place a 6 qt (6 L) dutch oven over medium high heat. Heat 1 tablespoon of oil, add onion and saute until golden brown and wilted (If you prefer to deepen the flavor, you could take the onions to a caramelized state which takes about 20 minutes. You can also double the amount of onion.)
Push the onion to the edges of the pan, then in the open area of the pan, add 1 tablespoon of oil, grated ginger, and garlic. Saute until fragrant, about 1 minute.
Add all the vegetables except potatoes and saute for another minute.
Add ¼ cup stock and scrape off any brown bits that may be stuck at the bottom of the pan, then add the rest of the stock and bring to boil over high heat.
Add the potatoes and simmer for 5 minutes over medium-low heat. Meanwhile, cut pressed tofu into ¾” cubes, wipe off any excess moisture. If you prefer crispy tofu, do the following: Heat non-stick skillet over medium heat with 1 tablespoon of oil. Fry all sides (or at least top and bottom) until golden brown.
Add the curry brick, and stir to dissolve completely. Then, add the remaining seasoning and the diced tofu to the pot.
Simmer for another 7-10 minutes until the potatoes are cooked.
Serve with rice, garnish with parsley.
Notes/Substitutions
For a stronger curry, double the amount of curry powder in your curry brick.
For the gluten free option, I like to use Mochiko by Koda Farms. If you cannot find it at your local shop, you can substitute finely ground sweet rice flour. You can also substitute the same amount with your gluten free flour mix.
You can substitute coconut oil with another fat like vegan butter, vegan ghee, or olive oil.
For the stock, you can use water but stock/broth is always more flavorful. Kombu and mushroom dashi is an excellent option.
If you prefer a thicker curry, start with 3 cups of stock, if you like a thin, soupy consistency, add up to 6 cups of stock. Keep in mind that changing the liquid amount will result in less or more servings and flavor may need to be adjusted.
You can substitute or add more vegetables of your choice. Depending on the vegetables, you may end up with more curry due to water content. I also suggest grilling, roasting, or frying some vegetables separately and adding them to your curry.
Vegetable suggestions: asparagus, beans, broccoli, Brussels sprouts, cauliflower, eggplants, jackfruit, kale/chard, lotus roots, mushroom, okra, peas/edamame, pumpkin, sweet potato, tomato, zucchini, etc.
For wine, you can substitute with other liquor of your choice, like sake or vodka
For sweetener, you can substitute with other sweeteners such as brown sugar, agave, or date paste/powder.
For rice vinegar, you can substitute with another vinegar of your choice, like apple cider vinegar.
For garnish, you can also use cilantro, chives, or other greens to brighten your dish.
Recipe developed in collaboration with Shiho Yoshikawa.
Sonoko Original Curry Brick
Three stages of curry brick: whole spices, curry powder, and the final brick
Most Japanese cooks rely on prepared curry bricks to make curry. These are basically blocks of seasoned roux—the shape of a chocolate bar—made of spices (including turmeric, coriander, cumin, and fennel), flour, and butter that can be dissolved in water to make an instant curry sauce. To make a Sonoko Curry Brick, you can purchase Sonoko Curry Powder for pre-toasted and pre-ground spices, or purchase the Quick Curry Brick Kit for a bigger batch that you can toast and grind in your own kitchen! My brick is on the mild side, so if you like it spicier, add a pinch of extra cayenne pepper.
YIELD 4 servings of Sonoko Curry
ACTIVE TIME 12 minutes
EQUIPMENT
Small pan
Silicone ice tray or other small heat resistant container
INGREDIENTS
1 Tablespoon (7 g) Sonoko Curry Powder
3 Tablespoons (42 g) unsalted butter
3 Tablespoons (27 g) all purpose flour
PREPARATION
Melt butter over low heat in a small pan.
Add the flour, stir occasionally and cook for 7 minutes until lightly golden in color.
Combine the curry powder and mix well.
Pour into a mold, (silicone ice tray or a heat resistant container) let it cool, then store in the refrigerator for up to a month or freezer for up to 4 months.
To use, pop the brick out of the mold and use it to make curry dishes such as Sonoko Chicken Curry and Sonoko Tofu Curry.
For a Vegan, Gluten-Free Curry Brick, click here!
Recipe developed in collaboration with Shiho Yoshikawa. Photographs © 2019 by Rick Poon.
Sonoko Vegan and Gluten-Free Curry Brick
Three stages of curry brick: whole spices, curry powder, and the final brick
After developing my recipe for the Classic Curry Brick, I had many students asking for a way to satisfy their curry craving while adhering to a Vegan or Gluten-Free diet. The coconut oil and Mochiko rice flour work excellently to replace the butter and all-purpose flour in my Original Curry Brick recipe both in flavor as well as texture. To make a Sonoko Curry Brick, you can purchase Sonoko Curry Powder for pre-toasted and pre-ground spices, or purchase the Quick Curry Brick Kit for a bigger batch that you can toast and grind in your own kitchen!
YIELD 4 servings of Sonoko Curry
ACTIVE TIME 12 minutes
EQUIPMENT
Small pan
Silicone ice tray or other small heat resistant container
INGREDIENTS
1 Tablespoon (7 g) Sonoko Curry Powder
3 Tablespoons (42 g) coconut oil
3 Tablespoons (30 g) Mochiko (sweet rice flour)
PREPARATION
Melt coconut oil over low heat in a small pan.
Add the rice flour, stir occasionally, and cook for 7 minutes until lightly golden in color.
Combine with the curry powder and mix well.
Pour into a mold, (silicone ice tray or a heat resistant container) let it cool, then store in the refrigerator for up to a month or freezer for up to 4 months.
To use, pop the brick out of the mold and use it to make curry dishes such as Sonoko Chicken Curry and Sonoko Tofu Curry.
Recipe developed in collaboration with Shiho Yoshikawa. Photographs © 2019 by Rick Poon.
Curry Sourdough Discard Crackers
Curry sourdough crackers ready to be devoured!
This quick recipe combines sourdough discard and Sonoko Curry Powder. The results is a tangy, crisp snacking treat. I added some additional whole spices to the dough to create additional texture, add a pop of color, and highlight some of the flavors already present in the curry blend. Feel free to adjust spice level and salt to your own taste. You’ll find that cracker-making is a very satisfying process! Enjoy crackers on your cheese plate or with curry compound butter.
YIELD approximately 8 oz (1 full sheet of crackers)
INGREDIENTS
1 cup (about 200g) All Purpose Flour
1 cup (about 140g) Sourdough Starter Discard (the more liquid & sour, the better!)
3 tablespoons Olive Oil
½ teaspoon Kosher Salt (Diamond Crystal)
1 ½ teaspoon Sonoko Curry Powder
¼ teaspoon Black Pepper, ground
¼ teaspoon Turmeric, ground
½ teaspoon Black Sesame Seeds, whole
½ teaspoon Mustard Seed, whole
½ teaspoon Fennel Seed, whole
½ teaspoon Dried Red Chili, finely chopped
Flaky Salt (for topping)
PREPARATION
Combine all ingredients (except flaky salt) to create a shaggy dough then knead into a smooth ball. Wrap tightly and refrigerate for at least 30mins or up to 24 hours.
Preheat oven to 350 degrees. Meanwhile, divide dough into 4 equal parts and roll as thinly as possible by hand or with a pasta machine.
You can bake each as large, oblong crackers and break apart when cooled or use a cookie cutter/pizza wheel to create shapes. Transfer to baking sheets lined with parchment or silicone mats.
. Brush or spritz with the smallest amount of water possible and sprinkle with flaky salt. Bake for 12-15 minutes, rotating at least once to achieve even color. Crackers are done when very lightly golden brown and crisp. Transfer to cooling rack.
Recipe developed in collaboration with Hannah Tierney.
Five Dal Masala
YIELD 4-6 servings
INGREDIENTS
Lentils
1 cup Five Dal Mix or Panchratna Dal Mix (available in local Indian markets or online here)
½ small white or yellow onion, diced
1 teaspoon fresh ginger, peeled and minced
Tempering
2 tablespoons neutral oil (or a mix of pure Ghee and oil)
½ teaspoon whole black mustard seed
½ teaspoon whole cumin seed
1 dried red chili
2 cloves garlic, sliced thin
1 teaspoon or more Sonoko Curry Powder (see notes)
2 small fresh tomatoes, cut into 1 inch dice
Salt to taste
1 tablespoon cilantro, roughly chopped
PREPARATION
Lentils:
Place 4 cups of water in a large saucepan. Rinse the dal in a bowl or strainer until the water is clear and add it to the pot with the water. Add the chopped onions and ginger and bring to a boil.
Lower the heat to a simmer and cook until the dal is a soft mushy consistency, about 30-45 minutes. If you have a pressure cooker, cook for 6 minutes or in an Instant Pot according to directions.
Tempering:
Heat the oil and/or ghee in a large wok or dutch oven on medium high heat. Be sure your cooking vessel is large enough to hold the dal.
When the oil is hot, add the black mustard seeds, the whole cumin seed, and the dried red chili. Wait for the Mustard Seed to swell and begin to pop. Note: The Red Chili is there to add a mild smoky flavor and is not for eating)
Add the sliced garlic and stir until it just begins to brown, but don’t let it get too brown or it will become bitter.
Add Sonoko Curry Powder and stir for about 1 minute, until the raw smell is gone.
Add the chopped tomatoes and stir quickly. You want to coat the tomatoes, but you do not want the pieces to break down into a paste.
Now add all the cooked Dal to the wok and add salt to taste.
Sprinkle with chopped cilantro and serve.
Notes/Substitutions
For a spicier curry, use an additional teaspoon of Sonoko Curry Powder
Tempering: In Indian cooking “tempering” is sometimes called for. It is this step that defines and differentiates the final dish. Tempering adjusts the harmony of the spices based on the ingredients in the recipe
Recipe developed by Meena Pennington.
Curry Pineapple Fried Rice
Curry Pineapple Fried Rice with basil from Sonoko’s garden and a squeeze of lime.
Pineapple Fried Rice or Khao Phad Saparod, is a classic and popular dish in Thailand. The mix of sweet currants, tangy pineapple, earthy ground spices, and rich cashews make this dish completely crave-worthy. During the pandemic, I’ve found myself craving this dish, and with Sonoko Curry Powder in my pantry, I decided to try and re-create (and honor) this spectacular Thai recipe. The Kombu and dried Shiitake powder in Sonoko Curry Powder add extra complexity and umami to this already super-nuanced dish.
There are mixed recommendations about the ideal ripeness of the pineapple. I tend to prefer a just-barely-ripe pineapple over a fully deep yellow and super sweet one. The tanginess of a less ripe pineapple is a wonderful foil for the richness of the spices, shrimp, and cashews. Also, as the pineapple is tossed in wok with the hot rice, more of that sweetness will be drawn out. In a pinch, canned pineapple can certainly work, too.
When stir-frying, it’s important to move quickly, so have all your ingredients prepped and measured before you begin.
YIELD 4 to 6 servings
INGREDIENTS
1 Tablespoon (7 g) Sonoko Curry Powder
½ teaspoon salt, or to taste
1 tablespoon coconut sugar, or to taste (optional)
2 tablespoon soy Sauce, or to taste
1 tablespoon fish sauce (optional)
1/2 teaspoon shrimp paste (optional)
1/4 teaspoon white pepper (optional)
4 tablespoon Neutral oil
3 cups Cooked Jasmine Rice (1 day old is best!)
1 medium yellow or white onion, diced into 1/2” pieces
8 medium shrimp, peeled, deveined, and chopped into mix of 1 inch and ½ inch pieces
2 eggs, whisked in a bowl
3 scallions, sliced into thin rounds, greens and whites
2 roma tomatoes, diced into 1/2” pieces, optionally seeded
1 green bell pepper, diced in 1/2” pieces
1 ½ cups fresh Pineapple, cut into 1-½ inch chunks, (for more sweetness use fully ripe, for more tang use just barely ripe)
⅓ cup whole cashews, lightly toasted
¼ cup raisins or dried currants
½ lime, juiced
½ lime, cut into wedges (for serving)
½ English cucumber, cut on the bias into 1/8” rounds (for serving)
small handful of cilantro and/or (thai) basil (for serving)
1 Bird’s Eye Chili Pepper, sliced into thin rounds (optional, for serving)
PREPARATION
In a small bowl, mix together the Sonoko Curry Powder, salt, coconut sugar, soy sauce, fish sauce, shrimp paste, and white pepper until well combined. Set aside
Place a large wok, non-stick skillet, or cast iron skillet, over high heat. Add 2 tablespoons of oil and the diced onion. Stir fry for 2-3 minutes or until slightly softened and browned in spots.
Push the onion to the edges of the pan, then in the open center, add 1 tablespoon of oil and the shrimp. Stir-fry for 2-3 minutes or until it starts to turn pink and opaque.
Push the onion and shrimp to the edges of the pan, then in the open center, add the remaining 1 tablespoon of oil and pour in the egg mixture. Allow it to pool slightly and spread then immediately add the cooked Jasmine rice on top of the still-wet egg. Allow the egg and the rice to bind together in place and begin to brown lightly, about 1-2 minutes. Then toss the ingredients in the pan to distribute the egg and rice.
Add the scallions, tomatoes, bell pepper, pineapple, cashews, and raisins or currants to the pan and toss to combine. Allow the newly added ingredients to warm through and fry on the bottom of the pan for 1-2 minutes at time. Then toss and repeat about 3 times.
Drizzle the mixed seasonings and spices into the pan and over the rice, toss to combine, then repeat the frying and tossing step about 2-3 more times until rice is browned in spots and veggies are just tender.
Transfer the fried rice from the pan to a large platter, sprinkle with lime juice and fresh herbs. Garnish with cucumber slices and lime wedge at the sides and serve the sliced fresh chili pepper separately for guests to add to their liking.
Recipe developed in collaboration with Kali Bush-Vineberg.
Curry Compound Butter
Curry compound butter served on freshly made flatbread
Compound Butter is a simple condiment that can be kept on hand to add dimension and flair to a variety of dishes. As a private chef and home cook, I am always looking for quick recipes with flexible applications and often they are the most requested recipes from guests. The possibilities are endless! Spread on toasted bread or crackers, add to warm pasta or rice, melt on top of a grilled steak, use to make cucumber tea sandwiches, or serve with crunchy radishes & flaky salt.
Sonoko Curry Powder adds a subtle but complex flavor with lovely floral notes from the toasted whole spices and an exciting, vibrant color from the earthy Diaspora Co. turmeric. With just a small amount, you can turn a simple stick of butter into a decadent and beautiful addition to your meals.
YIELD About 5 ounces or 10 tablespoons
INGREDIENTS
4oz (1 stick) unsalted butter, softened
2 teaspoons Sonoko Curry Powder
2-3 tablespoons olive oil (sub ny eutral oil or ghee)
4 teaspoons preserved lemon peel, finely chopped (more or less to taste, based on saltiness of your particular lemon)
1 tablespoon cilantro leaves
PREPARATION
Warm olive oil and curry powder over low heat until fragrant. Transfer to a bowl to cool completely.
Combine spice-oil mixture with softened butter and preserved lemon until uniform in color. Add cilantro leaves. Taste and adjust salt accordingly.
Place in a container (or form into log) and refrigerate. Your curry compound butter will keep in the fridge for up to 2 weeks or in the freezer for up to 1 month. Enjoy!
Recipe developed in collaboration with Hannah Tierney.