Japanese Curry

Curry is such a hearty, satisfying dish. I love the large chunks of carrot and potato in the thick sauce. Serve this with chicken katsu and a soft-cooked egg. Recipe adapted from JustOneCookbook.com.

Japanese Curry

Curry is such a hearty, satisfying dish. I love the large chunks of carrot and potato in the thick sauce. Serve this with chicken katsu and a soft-cooked egg. Recipe adapted from JustOneCookbook.com.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: entree
Cuisine: Japanese
Servings: 4 serving

Ingredients

  • canola oil
  • 2 carrots
  • 2 onions
  • 2 potatoes
  • 1/2 tablespoon ginger
  • 2 cloves garlic
  • 1 quart chicken stock
  • 1/2 apple
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 1 1/2 tablespoons soy sauce

For the Roux

  • 43 grams unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1/4 tsp cayenne pepper

Instructions

  • Cut carrots into bite-sized pieces.
  • Cut onions into wedges.
  • Cut potatoes into bite-sized pieces and place in water. 
  • In a large pot, heat oil over medium heat.
  • Saute onions until translucent.
  • Add grated ginger and garlic; mix.
  • Add carrot and chicken broth. 
  • Increase heat to high and bring to a boil.
  • Lower heat to a simmer and skim foam from the surface.
  • Add peeled and grated apple, honey, and salt; simmer uncovered for 20 minutes.
  • Add drained potatoes and cook 15 minutes, or until tender
  • During this time, make the roux: in a small saucepan over medium-low heat, melt butter. 
  • Add flour and mix; cook for 20-30 minutes, stirring occasionally. 
  • When the roux is brown in color, add curry powder, garam masala, and cayenne pepper. 
  • Stir and cook another 30 seconds.
  • Add several ladles of the chicken stock to the roux, mixing after each addition.
  • When it is thoroughly combined, add roux to the large pot and stir. 
  • Simmer for a few minutes until thick, and adjust the spices to your taste. 

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