About this recipe:Japanese curry doesn't taste like an Indian curry but it is easy and simple to make, and a nice change! You can use chicken instead of prawns, if you like.
10 large peeled and deveined prawns
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 teaspoon salt
1/2 onion, chopped
200g cherry tomatoes
2 tablespoons curry powder
5 tablespoons white wine
5 tablespoons water
1/2 chicken stock cube
1/2 teaspoon soy sauce
1 teaspoon Worcestershire sauce
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Method Prep:5min › Cook:15min › Ready in:20min
In a pan, over medium heat, pan fry the chopped garlic and ginger. Add salt and onions, and cook gently until softened.
When onions are cooked, add cherry tomatoes, curry powder, fry for 2 more minutes. Add wine, water, stock cube, soy sauce and Worcestershire sauce
Add 2 tbsps curry powder, then 5 tbsp white wine and stir until evenly mixed.
Add 5 tbsps water, 1 cube chicken bouillon, 1/2 tsp soy sauce, 1 tsp Worcestershire sauce. Stir well and when it starts to heat up again and thicken; add prawns. Stir over gentle heat for an additional 5 minutes. Serve.