Goron Spice is a surprisingly essential ingredient in Hyrulean cuisine. There are quite a number of dishes that use this spice, ranging from meat skewers to stir fries to curries. The curries are one of the more popular uses of Goron Spice. The curries are favored in the colder Hyrule regions of Tabantha and Hebra, but commonly found eaten across most of Hyrule. The poultry curry is a sweet, spicy, belly-warming curry that gets its flavor from Goron Spice as well as some additional flavor accents of Hylian apple, Swift carrot, and courser bee honey.
“The savory meat pairs well with the aroma of spice in this common curry.”
The Hyrulean curries are essentially made the same as a Japanese style curry. The Goron Spice is cooked into a flour and butter roux. The meat is seared, cubed, and then cooked in a broth based stew with the other ingredients. The spiced roux is stirred into the stew at the end to thicken and create the curry. We’ll be adding carrots to the curry for a little more substance, and we will also add some grated apple, honey, and soy sauce to further enhance the flavor. The poultry curry has a really nice sweet and spicy balance. I would definitely be all over a bowl of this on a cold Hyrule day.
Ingredients
Curry Roux
3 tbsp butter
4 tbsp all purpose flour
2 tbsp Goron Spice
Curry
2 cups Japanese rice
½ tsp turmeric
2-3 boneless chicken thighs
Salt and pepper
2 carrots, peeled and chopped (rangiri cut recommended)
1 small onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
5 cups of chicken stock
1 tbsp Fuji apple, peeled, cored, and grated
½ tbsp honey
1 tbsp soy sauce
Salt and pepper
2 carrots, peeled and chopped (rangiri cut recommended)
1 small onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
5 cups of chicken stock
1 tbsp Fuji apple, peeled, cored, and grated
½ tbsp honey
1 tbsp soy sauce
Handful of cilantro, chopped
Olive or vegetable oil for cooking
Toss the uncooked Japanese rice with 1/2 tsp of turmeric in a bowl, ensuring the rice is evenly coated with the turmeric (it will all be evenly yellow). Now prepare the Japanese rice according to the directions on the package, substituting one cup of water for one cup of chicken broth.
To make the roux, melt the butter in a pan over low heat. When the butter has melted, add the flour and stir to combine and create a loose paste. Continue to cook the flour mixture, stirring regularly to prevent burning. Cook for roughly 10 minutes (or as long as needed) until the mixture turns a light brown. At this time add the Goron spice and stir to combine. Cook for 30 seconds and then remove the roux from the pan to a bowl.
Salt and pepper the chicken thighs, then in a large pot over medium heat, add oil, and then sear the thighs on each side for 5 minutes each. Remove from the pot to a cutting board and dice the chicken thighs into roughly ¾ to 1 inch cubes.
Turn the heat down to low. Add more oil to the pot if needed and add the onion. Sauté for 3-5 minutes until soft and translucent. Add the garlic and ginger, and sauté for one minute, until fragrant.
Add the chicken pieces followed by the carrots. Cook for 3-5 minutes to ensure chicken is cooked through. Evenly coat the chicken and carrots with the onion purée.
Add the remaining four cups of chicken broth and scrape any brown bits from the bottom of the pot. Turn the heat to medium-high and bring to boil. Once boiling add the grated apple and honey and turn to medium-low and allow to simmer for 20 minutes.
After 20 minutes add your curry roux to a small bowl and whisk it with a ladle of the warm broth from the pot. Whisk until smooth (add another ladle of warm broth if needed). Remove the pot from the heat and stir the roux mixture into the curry. Stir until it is completely blended. Add the soy sauce and return to the heat. Allow to simmer for 5-8 minutes more until the curry has thickened. If it is getting too thick, add a little more broth or water to thin. Salt to taste, if needed
When thickened and finished, remove from heat and serve. Serve the curry in a bowl beside the rice, each on half of the bowl. Garnish the rice with chopped cilantro.
Learn more about Poultry Curry from Breath of the Wild at Zelda Dungeon.