Homemade Japanese Curry

A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.

• Preparation Time: 50 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 2 hr
• Calories: 599 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 2 cubes beef bouillon
• 3 tablespoons tomato paste
• 1 tablespoon soy sauce
• 3 tablespoons Worcestershire sauce
• 1 teaspoon grated fresh ginger root
• 1 tablespoon fenugreek seeds
• 4 teaspoons coriander seeds
• 5 teaspoons ground turmeric
• 2 large white onions, minced
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 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
• 0.5 cup butter
• 0.75 cup all-purpose flour
• 0.125 teaspoon ground nutmeg
• 0.125 teaspoon ground allspice
• 0.75 cup butter
• 0.5 teaspoon whole cloves
• 0.5 teaspoon black peppercorns
• 0.25 teaspoon fennel seeds
• 2.5 teaspoons cumin seeds
• 1.5 teaspoons green cardamom pods
• 0.125 teaspoon ground star anise
• 0.125 teaspoon cinnamon stick
• 0.5 teaspoon white peppercorns

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.