Japanese Curry with Homemade Curry Roux

This is a stew-like Japanese-style curry that don't use a curry or roux block. Since my relative grows a huge amount of summer veggies every year, I came up with this recipe! My husband and his co-workers really adore this curry so much that he hates roux-based curry now. You only need one nonstick pot to make this, so clean-up is easy! To serve Japanese-style, serve in a deep plate next to a scoop of rice. You can also this with pasta.

• Preparation Time: 30 mins
• Cooking Time: 16 mins
• Total Time: 46 mins
• Calories: 392 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 3 cups water
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 large onion, diced
• 3 tablespoons ketchup
• 5 tablespoons olive oil
• 3 tablespoons curry powder
• 3 tablespoons Worcestershire sauce
• 1 carrot, peeled and diced
• 10 ounces ground chicken
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 pounds pumpkin, seeded and diced
• 2 tablespoons chicken broth powder

Recipe Instructions

Step 1

Heat oil in a large nonstick pot over medium heat. Add garlic; cook and stir until golden, 1 to 2 minutes. Add ground chicken; cook and stir until browned, about 5 minutes.

Step 2

Stir flour and curry powder into the pot, mixing until well-blended with the chicken. Add pumpkin, onion, green bell pepper, red bell pepper, and carrot. Stir in water, chicken broth powder, ketchup, and Worcestershire sauce; mix until curry is well-combined.

Step 3

Cover pot. Reduce heat and cook, stirring occasionally, until curry is thick and stew-like, 10 to 15 minutes. Season with salt and black pepper.