HOMEMADE JAPANESE CURRY
Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.
Provided by partumvir
Categories World Cuisine Recipes Asian Japanese
Time 2h
Yield 8
Number Of Ingredients 30
Steps:
- Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
- Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
- Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
- Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
- Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 51.3 g, Cholesterol 134.8 mg, Fat 32.3 g, Fiber 8.6 g, Protein 28.7 g, SaturatedFat 19.1 g, Sodium 1045.4 mg, Sugar 12.2 g
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Ghulam Dastgir
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The curry is so flavorful and satisfying.
Tomas Gomez
[email protected]I love the fact that this recipe uses simple ingredients that I can find at my local grocery store.
Obzford Official
[email protected]This curry is so delicious! I can't wait to make it again.
Judith Mikado
[email protected]I'm so glad I found this recipe! I've been looking for a good Japanese curry recipe for a long time.
Alt__ w3irdcor3
[email protected]I was disappointed with this recipe. The curry was bland and the chicken was dry.
Nesar Nesar
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Gm Alid
[email protected]I followed the recipe exactly, but my curry didn't turn out as thick as I expected. I think I'll add more cornstarch next time.
Alex Harris
[email protected]This is the best Japanese curry I've ever had! The flavors are so complex and the chicken is cooked to perfection.
Rj Noyon Mahmud
[email protected]The curry was a little too spicy for my taste, but my husband loved it. Next time I'll use less chili powder.
Gorilla Grass
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Mikey Howard
[email protected]This Japanese curry was a hit with my family! It had the perfect balance of flavors and the chicken was so tender. I will definitely be making this again.