Homemade Japanese Curry

4.9
(8)

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.

close up view of Japanese Curry in a pot with an orange spoon
3
3
Prep Time:
50 mins
Cook Time:
1 hr 10 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings

Ingredients

Curry Powder:

  • 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

  • teaspoon ground star anise

  • teaspoon cinnamon stick

  • 5 teaspoons ground turmeric

  • ½ teaspoon white peppercorns

  • ½ teaspoon black peppercorns

  • teaspoon ground allspice

  • teaspoon ground nutmeg

Curry Paste:

  • 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

Directions

  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.

  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.

  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.

  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.

  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.

Nutrition Facts (per serving)

599 Calories
32g Fat
51g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 599
% Daily Value *
Total Fat 32g 41%
Saturated Fat 19g 96%
Cholesterol 135mg 45%
Sodium 1045mg 45%
Total Carbohydrate 51g 19%
Dietary Fiber 9g 31%
Total Sugars 12g
Protein 29g 57%
Vitamin C 69mg 77%
Calcium 107mg 8%
Iron 5mg 27%
Potassium 1218mg 26%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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