RECIPE: JAPANESE CURRY

A very much loved and staple dish in Japan is Japanese curry. It is warm, comforting, and perfect for a cold winter day. Unlike other curries from other cultures, Japanese curry is a sweet dish vs. spicy. It also is a dish that I can guarantee that you probably have never tried before if you have lived in the states and are just diving into the world of Japanese cooking and cuisine.

You can think of the Japanese curry dish almost like an American pot roast, served with potatoes, carrots, and onions. It brings warmth to your body and soul when you eat it and you always go back for more! Take a look below for my Japanese curry recipe.ย 

Recipe serves: 2-4 adults
Prep time: 30 minutes
Cook time: 1 hour


INGREDIENTS:

CHICKEN CURRY

2 Chicken breasts, cut into bite sized chunks
3 Russet or golden potatoes, cut into bite sized chunks
1 Onion, cut into chunks
1 Large carrot, sliced 1/2″ thick at an angle
2 Garlic cloves, peeled and grated
2 Inch piece of ginger, peeled and grated
1 Apple [I used Honeycrisp]
4 Cups water
Vegetable oil, 1 Tbsp
Chicken base, 1 tsp
Honey, 1 Tbsp
Soy sauce, 1 1/2 Tbsp
Ketchup, 1 Tbsp
Salt, 1/2 tsp
Black pepper, 1/4 tsp
2 Cups white rice

CURRY ROUX

Salted Butter, 3 Tbsp
Flour, 3 1/2 Tbsp
Curry Powder, 1 Tbsp
Garam Masala, 1 Tbsp
Cinnamon, ย 1/4 tsp
Cayenne pepper, 1/4 tsp

INSTRUCTIONS:

  • Place chopped potatoes into a bowl of cold water for 20 minutes. This will remove the excess starch.
  • Start rice in the rice cooker. If using instant rice, wait until the end.
  • In a medium pot add 1 Tbsp of vegetable oil and turn the burner onto medium high heat. Add carrots, onion, garlic, and ginger and cook until onions are starting to turn translucent.
  • Add chicken into pot and cook until the chicken turns white.
  • Add your water and chicken base and bring pot to a boil. As your water is boiling skim the top and remove any floating bits, extra fat, or scum.
  • After skimming, add into the pot your grated apple, honey, salt, and black pepper. Reduce to a simmer and cook for 20 minutes.
  • Now add your potatoes and simmer until fully cooked [takes about 20-30 minutes.]
  • Take the time to make your roux while potatoes are cooking.
  • In a small saucepan add your butter and turn the burner onto medium heat. Once your butter has melted, add in the curry powder, cinnamon, and garam masala and mix together. Add 1 Tbsp at a time the flour until no flour remains. Now add your cayenne pepper and cook the curry roux down for about 15 minutes stirring constantly. The roux should be pasty and darker in color, as well as fragrant. Turn the burner off and remove from heat.
  • Take a ladle and add a scoop of your broth into the curry roux. Mix until combined and then add the curry roux into the rest of the broth pot. Stir constantly until combined and add in your ketchup and soy sauce as well. Bump up the heat a little bit until the curry has thickened. Once the curry is thickened, turn off heat and remove from the burner.

This unique dish is definitely worth a try! It also is the sort of dish to grow on you and the more you eat it the tastier it seems to get. It is perfect for those days that you are trapped inside due to the cold and you are simply having a chill day on the couch watching Netflix. For now though, enjoy!

Until next time, take care.

To make gluten free]
– Switch soy sauce for Tamari [gluten free natural soy sauce]
– Switch flour for gluten free flour. [Bob’s Red Mills 1:1 ratio]
– Use a gluten free chicken base. [Better than Bouillon *check ingredients*]

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4 thoughts on “RECIPE: JAPANESE CURRY

  1. I can’t wait to try this!! I love Japanese Curry and love “mom and pop” places which if you are inspired by your grandmother for this one, I bet has that feel to it :).

    Like

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