Description
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.
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
Instructions
- 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.
Prep Time: 50 mins
Cook Time: 1 hr 10 mins
Total Time: 2 hrs
Servings: 8