Japanese Curry

Total Time Needed:

• Prep Time: ~20 minutes
• Cook Time: ~45 minutes
• Total: ~1 hour 5 minutes

Ingredients:

For the curry roux (homemade substitute for curry blocks):

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tbsp curry powder (S&B or similar)
• 1 tsp garam masala
• ½ tsp ground turmeric
• 1 tsp paprika
• Optional: pinch of cayenne for heat

For the curry:

• 1 tbsp neutral oil (vegetable or avocado)
• 1 onion, sliced
• 2 carrots, chopped
• 2 potatoes, chopped into chunks
• 1 lb chicken thighs (or beef/pork), cut into bite-size pieces
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 cups low-sodium chicken or vegetable broth
• 1 tbsp soy sauce (optional)
• 1 tbsp tomato paste or ketchup (no coloring)
• 1 apple, grated (Fuji is great!)
• Salt & pepper to taste

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Directions:

1. Make the roux:
   • In a small pan, melt the butter over medium heat.
   • Stir in the flour and cook until golden brown, about 10–15 minutes, stirring frequently.
   • Add curry powder, garam masala, turmeric, paprika (and cayenne if using).
   • Mix well and cook for 1–2 more minutes. Remove from heat and set aside.
2. Cook the curry:
   • In a large pot, heat oil and sauté the onion until lightly browned (about 10 minutes).
   • Add garlic, ginger, and chicken. Brown the meat on all sides.
   • Add carrots and potatoes, then pour in the broth.
   • Stir in tomato paste/ketchup, soy sauce (if using), and grated apple.
   • Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
3. Add the roux:
   • Spoon in the homemade curry roux. Stir well until it dissolves and thickens the curry.
   • Simmer gently for another 5–10 minutes. Season with salt and pepper to taste.

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Serve With:

• Steamed white rice (Japanese short grain preferred)
• Pickled ginger or fukujinzuke (if available, and check for no additives!)