Homemade Japanese Curry

Japanese - World Cuisine

Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

Brief

Prep 50 mins

Cook: 1hr10 mins

Total: 2hrs

Servings: 8

Yield: 8 servings

Homemade Japanese Curry

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

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Homemade Japanese Curry

Servings Per Recipe:8

Calories: 598.6

% Daily Value *

Protein: 28.7g 57%

Carbohydrates: 51.3g 17%

Dietary Fiber: 8.6g 34%

Sugars: 12.2g

Fat: 32.3g 50%

Saturated Fat: 19.1g 96%

Cholesterol: 134.8mg 45%

Vitamin A Iu: 13224.1IU 265%

Niacin Equivalents: 15.3mg 118%

Vitamin B6: 0.9mg 57%

Vitamin C: 69mg 115%

Folate: 71.5mcg 18%

Calcium: 106.7mg 11%

Iron: 4.9mg 28%

Magnesium: 81mg 29%

Potassium: 1218mg 34%

Sodium: 1045.4mg 42%

Thiamin: 0.4mg 35%

Calories From Fat: 290.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.