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Homemade Japanese Curry Recipe: A Comfort Food Guide

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. 
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

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

Equipment

  • Heavy Pot
  • Saute Pan

Method
 

  1. 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.
  2. 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.
  3. Cook until it comes together and thickens and serve with steamed rice.

Notes

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