helo.my: Japanese Curry is a thick and hearty, soul-soothing stew. Unlike Thai or Indian curries that are thickened with yogurt or coconut milk, Japanese Curry gets its richness from a deep, dark roux, a binder traditionally made with equal parts fat and flour. In this recipe, curry powder is added. (For a quick weeknight dinner, cooks sometimes use S&B Golden Curry bouillon instead of making their own. If you go that route, use 5 cubes store-bought curry bouillon.) To off set the spice level of this recipe, grated apple is traditionally added. And please–be sure to caramelize those onions!
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Serve this recipe with steamed rice, Udon noodles, or with thick slices from a hearty bread.
Made this? Let us know how it came out in the comments below!
Yields: 4 servings
Process Time: 10 mins
Total Time: 45 mins
For The Roux
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 3 tbsp. Japanese (or other, but not Madras) curry powder
For The Curry
- 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces
- 2 tsp. neutral oil, such as canola or vegetable
- 1 medium onion, chopped
- 1 large russet potato, cut into ½” cubes
- 1 1/2 c. carrots, cut into ½” chunks
- 1/2 c. grated apple (no need to peel)
- 1/2 c. sliced mushrooms, such as button
- 3 1/2 c. water
- 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce
- 1/2 c. frozen peas
For the Roux
- Melt the butter in a small saucepan over medium heat. Stir in the flour and continue to cook and stir until it’s a medium brown, approximately 20 minutes.
- Add the curry powder and stir for another minute. Set aside.
For The Curry
- Heat canola oil in a 3-quart saucepan or Dutch oven over medium-high heat. Brown the chicken on all sides and transfer to a bowl.
- Reduce the heat to medium and add the onions. Caramelize 5 to 10 minutes. If the pan starts to look dry, add another tablespoon of oil.
- Add the potatoes, carrots, grated apple, mushrooms and browned chicken to the caramelized onions. Pour the water over it all and stir along the bottom to release any browned bits.
- Add the roux. Stir to dissolve and then bring to a boil and simmer for 15 minutes.
- Season to taste with the Worcestershire/Tonkatsu sauce and salt and pepper. Stir in the frozen peas and serve.