Since the revival of cheesemaking in Hateno Village, thanks to the efforts of Koyin and her family’s farm, cheese has found its way into kitchens across Hyrule. What was once a forgotten craft has blossomed into a thriving trade, with creamy wheels and shredded varieties now appearing in markets from Tarrey Town to Rito Village. The resurgence has not only enriched local diets but also sparked a culinary renaissance, inspiring cooks to revisit traditional recipes to potentially incorporate cheese or other newfound ingredients.
Among the many dishes transformed by the addition of Hateno cheese are the Hyrulean curries. In particular, the kingdom’s poultry curry has proven an ideal match. Known for its warming spices, tender root vegetables, and comforting consistency, the curry already stood as a staple meal in village homes, particularly in the colder regions of Tabantha and Hebra. But with a generous topping of finely shredded Hateno cheese gently melted over the top, Hyrule’s curry becomes something even more memorable. The richness of the cheese melds into the velvety sauce, deepening the flavor and giving each bite an indulgent texture. Travelers who have tasted this variation say it feels both familiar and newly luxurious, as if a dish made for quiet dinners had been given a celebratory flair.
“Curry with plenty of Hateno cheese, which balances the spiciness and urges seconds.”
If you have made the poultry curry before, then you will already be very familiar with this recipe. This particular preparation follows the same poultry curry formula, using boneless thigh meat, hearty potatoes and carrots, and a hint of fuji apple sweetness to round out the Goron spice. We finish the dish with a blend of shredded mozzarella and gruyere enhanced with turmeric to capture that yellow color. Using a kitchen torch (or a microwave), the cheese is melted just enough to stretch slightly with each spoonful, elevating the dish into something worthy of any adventurer’s return to the table. Sweet, spicy, hearty, and cheesy, this is the kind of meal best enjoyed by the fire at Rito Stable on a brisk evening, or under the warm midday sun in Tarrey Town, with the colors of autumn painting the horizon.
Ingredients
Curry Roux
3 tbsp butter
4 tbsp all purpose flour
2-3 tbsp Goron Spice*
3 tbsp butter
4 tbsp all purpose flour
2-3 tbsp Goron Spice*
Curry
2-3 cups Japanese rice
2-3 boneless chicken thighs
Salt and pepper
2 carrots, peeled and chopped
1 large potato, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp ginger, grated
4 cups of chicken stock
2 tbsp Fuji apple, peeled and grated
½ tbsp honey
1 tbsp soy sauce
1 cup shredded mozzarella cheese
⅔ cup shredded gruyere cheese
¼ tsp ground turmeric
2-3 cups Japanese rice
2-3 boneless chicken thighs
Salt and pepper
2 carrots, peeled and chopped
1 large potato, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp ginger, grated
4 cups of chicken stock
2 tbsp Fuji apple, peeled and grated
½ tbsp honey
1 tbsp soy sauce
1 cup shredded mozzarella cheese
⅔ cup shredded gruyere cheese
¼ tsp ground turmeric
*You can substitute Yunobo Spice in this curry as well for an equally delicious and less spicy dish.
Prepare the Japanese white rice according to the directions on the package.
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 5-8 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 back into the pot and cook for 2-3 minutes to ensure chicken is cooked through. Add the carrots and potatoes, and toss all of the ingredients together well.
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
While the curry thickens, combine the shredded mozzarella and the shredded gruyere in a separate bowl along with the turmeric. Toss the shredded cheese by hand until both cheeses are well blended and the turmeric is evenly distributed through the cheese shreds, coating them all evenly.
When the curry has thickened and it is finished, remove from it heat and serve. Serve the curry in a bowl beside the rice, each on half of the bowl. Sprinkle a portion of the cheese over the top of the curry and use a kitchen torch to melt the cheese onto the curry. If you do not have a kitchen torch, you can melt the cheese by placing the bowl in the microwave and heating it on low for 15 second increments until the cheese has melted. Enjoy!
Learn more about the Cheesy Curry dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.