I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it.
You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients.
I felt I could do better, so I did some research and realized it’s actually very easy to make the curry roux from scratch. It just takes a bit of time to make the roux and then you’re ready to go. If you make extra, it stores in the fridge.
Not sure about making a roux, here’s your step by step, Types of Roux: From White to Dark
My top tip:
Skip the store bought curry blocks and make your own. Vastly healthier.
Ingredients
1 1/2 lb boneless skinless Chicken Thighs, cut into 3 inch pieces.
1 Tbsp Vegetable Oil
1 Onion, chopped
2 cups quartered baby Potatoes
1 cup Carrots
Peas, optional but I think they improve it.
6-8 cups of water/broth depending on desired thickness.
Sauce:
3 Tbsp/40 grams Butter
3 Tbsp/40 grams Vegetable Oil
8 Tbsp/60 grams AP Flour
2 Tbsp Curry Powder, S&B brand is perfect.
1 Tbsp Garam Masala
1 tsp Cayenne Pepper
1/2 Tbsp Salt
1/2 Tbsp Sugar or honey
Dash of Garlic Powder
Preparation:
Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes, peas and carrots and cook until potatoes are tender.
Add water/broth into your roux mixture along with the rest of your ingredients and continue cooking on simmer until it thickens. Serve with steamed rice.
Homemade Japanese Curry Recipe: A Comfort Food Guide
Ingredients
Equipment
Method
- Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
- Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes and carrots and cook until slightly tender. Add water/broth into your roux and and the rest of your ingredients and cook until just combined.
- Cook until it comes together and thickens and serve with steamed rice.