This dish takes time. It’s a labor of love and it’s worth making in bulk due to the large scale process. It can be frozen and it can also be halved if you’d just prefer to make less. Japanese curry is not hot like Indian or Thai curries and instead is made with a roux and has a thick, stew-like texture to it.
Japanese Chicken Curry
AuthorMabHeat your large pot over medium with butter and the onions and a pinch of salt and cook for about 30-40 minutes on medium or low until the onions have reduced down and are caramel in color.
Add the ginger, garlic, canned tomato, 6 cups of water, chicken, apple, the stock cube, the bay leaf and the star anise.
Bring to a boil and then simmer for an 1 hour, adding the carrots and garam masala about 30 minutes in to the cooking.
While waiting for the curry to cook down, make the roux by melting the butter in a frying pan until it stops foaming.
To that frying pan add the flour, and cook the mixture over medium-low heat, stirring constantly, until it becomes a light brown in color.
Take the pan off the heat, and add the curry powder and stir until completely mixed in
When the chicken is about as tender as you want, peel the potatoes, cut them into chunks and add to the curry. Continue simmering until the potatoes are tender, about 20 minutes.
Take the pot off the heat and fish out the bay leaf and star anise. Stir in the roux carefully until it's completely melted into the stew and the liquid is thick and very brown. Return to the heat and simmer a few more minutes.
Ingredients
Directions
Heat your large pot over medium with butter and the onions and a pinch of salt and cook for about 30-40 minutes on medium or low until the onions have reduced down and are caramel in color.
Add the ginger, garlic, canned tomato, 6 cups of water, chicken, apple, the stock cube, the bay leaf and the star anise.
Bring to a boil and then simmer for an 1 hour, adding the carrots and garam masala about 30 minutes in to the cooking.
While waiting for the curry to cook down, make the roux by melting the butter in a frying pan until it stops foaming.
To that frying pan add the flour, and cook the mixture over medium-low heat, stirring constantly, until it becomes a light brown in color.
Take the pan off the heat, and add the curry powder and stir until completely mixed in
When the chicken is about as tender as you want, peel the potatoes, cut them into chunks and add to the curry. Continue simmering until the potatoes are tender, about 20 minutes.
Take the pot off the heat and fish out the bay leaf and star anise. Stir in the roux carefully until it's completely melted into the stew and the liquid is thick and very brown. Return to the heat and simmer a few more minutes.
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