1. Recipes

How to Make Homemade Japanese Curry - A Step-by-Step Guide

Japanese curry is a popular and comforting dish that has been enjoyed by people of all ages in Japan for decades. It is a hearty and savory dish that is filled with tender chunks of meat, carrots, potatoes, and a rich and flavorful curry sauce. This homemade Japanese curry recipe is a beloved staple in many Japanese households, and it's easy to see why once you take your first bite.

While the origins of Japanese curry can be traced back to British colonial influences, it has since evo...

Read more Snack recipes

Ingredients

  • 4 teaspoons coriander seeds
  • 1 tablespoon fenugreek seeds
  • 2 ½ teaspoons cumin seeds
  • 1 ½ teaspoons green cardamom pods
  • ¼ teaspoon fennel seeds
  • ½ teaspoon whole cloves
  • ⅛ teaspoon ground star anise
  • ⅛ teaspoon cinnamon stick
  • 5 teaspoons ground turmeric
  • ½ teaspoon white peppercorns
  • ½ teaspoon black peppercorns
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ¾ cup butter
  • ¾ cup all-purpose flour
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • ½ cup butter
  • 2 large white onions, minced
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons minced garlic
  • 1 teaspoon grated fresh ginger root
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 6 cups chicken broth
  • 2 cubes beef bouillon
  • 8 carrots, peeled and cut into 1-inch cubes
  • 4 potatoes, peeled and cut into 1-inch cubes, or more to taste
  • 3 green bell peppers, cut into 1-inch cubes
  • 2 Gala apples, peeled and grated

Information

  • Prep Time: 50 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
  • Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
  • Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
  • Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
  • Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

    • Nutrition

    599 cal.

    • Total Fat: 32g
    • Saturated Fat: 19g
    • Cholesterol: 135mg
    • Sodium: 1045mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 9g
    • Total Sugars: 12g
    • Protein: 29g
    • Vitamin C: 69mg
    • Calcium: 107mg
    • Iron: 5mg
    • Potassium: 1218mg

    Categories

    Soup recipes
    Stew recipes
    Rice recipes
    Curry recipes
    Japanese recipes