Japanese Curry with Homemade Curry Roux recipe

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Ingredients

5 tablespoons olive oil
3 cloves garlic, minced
10 ounces ground chicken
3 tablespoons all-purpose flour
3 tablespoons curry powder
2 pounds pumpkin, seeded and diced
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 carrot, peeled and diced
3 cups water
2 tablespoons chicken broth powder
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
salt and ground black pepper to taste

Nutrition Info

391.7 calories
carbohydrate: 37 g
cholesterol: 41 mg
fat: 19.4 g
fiber: 5.2 g
protein: 21.6 g
saturatedFat: 3 g
servingSize: -
sodium: 923.7 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large nonstick pot over medium heat. Add garlic, cook and stir until golden, 1 to 2 minutes. Add ground chicken, cook and stir until browned, about 5 minutes.

  2. Stir flour and curry powder into the pot, mixing until well-blended with the chicken. Add pumpkin, onion, green bell pepper, red bell pepper, and carrot. Stir in water, chicken broth powder, ketchup, and Worcestershire sauce, mix until curry is well-combined.

  3. Cover pot. Reduce heat and cook, stirring occasionally, until curry is thick and stew-like, 10 to 15 minutes. Season with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

This is a stew-like Japanese-style curry that don't use a curry or roux block. Since my relative grows a huge amount of summer veggies every year, I came up with this recipe! My husband and his co-workers really adore this curry so much that he hates roux-based curry now. You only need one nonstick pot to make this, so clean-up is easy! To serve Japanese-style, serve in a deep plate next to a scoop of rice. You can also this with pasta.

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