 by the British. It has become a staple meal of the Japanese. It’s actually more like a hearty stew than a typical curry. The curry is thickened with roux. You can buy Japanese curry blocks, which makes it easier to make, but they contain excessive amounts of fat and MSG. They also sell it without MSG, but it’s way better to make it from scratch. This Japanese Chicken Curry is a true comfort food served over rice. data-pin-do=)
Japanese Chicken Curry
August 15, 2018
Curry is not an original cuisine from Japan. It was introduced to Japan during the Meiji era (1868–1912) by the British. It has become a staple meal of the Japanese. It’s actually more like a hearty stew than a typical curry. The curry is thickened with roux. You can buy Japanese curry blocks, which makes it easier to make, but they contain excessive amounts of fat and MSG. They also sell it without MSG, but it’s way better to make it from scratch. This Japanese Chicken Curry is a true comfort food served over rice.
- Prep: 45 mins
- Cook: 30 mins
- Yields: 6 Servings
Directions
For the Curry
1Heat the oil in a large saucepan over medium-low heat and add the onions. Sauté the onions with a pinch of salt until they are golden brown and caramelized. It will take about 30 minutes of occasional stirring. Remove the onions to a bowl and set aside.
2Turn up the heat to high, add the chicken and stir-fry until lightly browned on all sides.
3Return the onions to the pan and add the carrots and the water, then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium.
4Add the potatoes, puréed apple, salt, and garam masala and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
For the Roux
1While the curry is cooking, in a small skillet melt the butter over medium-low heat.
2When the butter bubbles, add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and Worcestershire (or tonkatsu) sauce and combine.
3Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
Finishing the Curry
1When the vegetables are tender, ladle about 2 cups of liquid into the roux then whisk until it's smooth. Pour this mixture back into the other pot and gently stir until thickened.
2Add the peas and heat through.
3Serve over rice
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