Intro: Japanese Chicken Curry
Japanese Chicken Curry カレー (from scratch)
Cooking Time: 60 minutes
2 tsp of oil
2 large onions sliced thin
2 lbs of chicken thighs cleaned and cut
3 stalks of celery
2 carrots cut into chunks
4 cups of water
2 large yukon potatoes cut into large chunks
1 small fuji apple peeled and grated
2 tsp of kosher salt
1 tsp of garam masala (or curry powder)
3 tbsp of butter
¼ cups of flour
2 - 3 tbsp of garam masala (or curry powder)
½ tsp of cayenne pepper (less/more if you want mild/spicy)
fresh ground pepper
1 tbsp of ketchup
1 tbs of tonkatsu sauce (or worcestershire sauce)
1. Heat oil in large saucepan over medium low heat and add onions. Sauté until golden brown and caramelized.
2. Turn heat to high and add chicken. Brown chicken.
3. Add the carrots and water. Cover and bring to a boil. Skim off any foam or oil that floats to the top.
4. Lower the heat to medium and add potatoes, celery, grated apple, salt and curry powder. Cover and simmer for about 30 minutes or until potatoes and carrots are tender.
5. While the curry ingredients are simmering, make the roux. For the roux, add butter and flour to a small saucepan over medium low heat. Cook until the flour starts to brown.
6. Once the combined butter and flour is brown, add the curry powder. Stir until fragment.
7. Add the cayenne pepper (optional) and ground black pepper to the roux. Add more cayenne pepper if you like your curry spicy. Mix till well incorporated.
8. Add the ketchup and tonkatsu sauce and combine. Remove from heat and set aside until step 4 is complete.
9. Ladle about 2 cups of liquid into the roux and which until smooth. Pour this mixture back into the pot of simmering veggies and gently stir until thickened.
10. Serve over rice.
This is for japanese curry from scratch. If you don't have time for all of this, buy the packaged curry roux. Same amount of cooking time, minus the making roux part.
If you don't have cayenne pepper, you can throw a few pieces of dried red chili peppers into the pot of simmering veggies.
Taste as you go along, adjust the spice level based on your palate.
Please tuck your fingers in when chopping veggies, don't be like me. TUCK.