Name: Homemade Japanese Curry
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: Coriander seeds - 4 teaspoons; Fenugreek seeds - 1 tablespoon; Cumin seeds - 2 ½ teaspoons; Green cardamom pods - 1 ½ teaspoons; Fennel seeds - ¼ teaspoon; Whole cloves - ½ teaspoon; Ground star anise - ⅛ teaspoon; Cinnamon stick - ⅛ teaspoon; Ground turmeric - 5 teaspoons; White peppercorns - ½ teaspoon; Black peppercorns - ½ teaspoon; Ground allspice - ⅛ teaspoon; Ground nutmeg - ⅛ teaspoon; Butter - ¾ cup; All-purpose flour - ¾ cup; Worcestershire sauce - 3 tablespoons; Tomato paste - 3 tablespoons; Butter - ½ cup; White onions, minced - 2 large; Boneless, skinless chicken breasts, cut into 1-inch cubes - 2 pounds; Minced garlic - 2 tablespoons; Grated fresh ginger root - 1 teaspoon; Soy sauce - 1 tablespoon; Salt - 1 teaspoon; Chicken broth - 6 cups; Beef bouillon - 2 cubes; Carrots, peeled and cut into 1-inch cubes - 8; Potatoes, peeled and cut into 1-inch cubes, or more to taste - 4; Green bell peppers, cut into 1-inch cubes - 3; Gala apples, peeled and grated - 2

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Japanese Curry

1. Coriander seeds - 4 teaspoons

2. Fenugreek seeds - 1 tablespoon

3. Cumin seeds - 2 ½ teaspoons

4. Green cardamom pods - 1 ½ teaspoons

5. Fennel seeds - ¼ teaspoon

6. Whole cloves - ½ teaspoon

7. Ground star anise - ⅛ teaspoon

8. Cinnamon stick - ⅛ teaspoon

9. Ground turmeric - 5 teaspoons

10. White peppercorns - ½ teaspoon

11. Black peppercorns - ½ teaspoon

12. Ground allspice - ⅛ teaspoon

13. Ground nutmeg - ⅛ teaspoon

14. Butter - ¾ cup

15. All-purpose flour - ¾ cup

16. Worcestershire sauce - 3 tablespoons

17. Tomato paste - 3 tablespoons

18. Butter - ½ cup

19. White onions, minced - 2 large

20. Boneless, skinless chicken breasts, cut into 1-inch cubes - 2 pounds

21. Minced garlic - 2 tablespoons

22. Grated fresh ginger root - 1 teaspoon

23. Soy sauce - 1 tablespoon

24. Salt - 1 teaspoon

25. Chicken broth - 6 cups

26. Beef bouillon - 2 cubes

27. Carrots, peeled and cut into 1-inch cubes - 8

28. Potatoes, peeled and cut into 1-inch cubes, or more to taste - 4

29. Green bell peppers, cut into 1-inch cubes - 3

30. Gala apples, peeled and grated - 2

How to cook deliciously - Homemade Japanese Curry

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.