Homemade Japanese Curry recipe

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Ingredients

4 teaspoons coriander seeds
1 tablespoon fenugreek seeds
2 ½ teaspoons cumin seeds
1 ½ teaspoons green cardamom pods
¼ teaspoon fennel seeds
½ teaspoon whole cloves
⅛ teaspoon ground star anise
⅛ teaspoon cinnamon stick
5 teaspoons ground turmeric
½ teaspoon white peppercorns
½ teaspoon black peppercorns
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
¾ cup butter
¾ cup all-purpose flour
3 tablespoons Worcestershire sauce
3 tablespoons tomato paste
½ cup butter
2 large white onions, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons minced garlic
1 teaspoon grated fresh ginger root
1 tablespoon soy sauce
1 teaspoon salt
6 cups chicken broth
2 cubes beef bouillon
8 carrots, peeled and cut into 1-inch cubes
4 potatoes, peeled and cut into 1-inch cubes, or more to taste
3 green bell peppers, cut into 1-inch cubes
2 Gala apples, peeled and grated

Nutrition Info

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
servingSize: -
sodium: 1045.4 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

8 servings

Recipe Note

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.

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