Steps to Prepare Traditional Japanese Katsu Curry

Homemade Japanese Curry

Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes.

Recipe Summary Homemade Japanese Curry

Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

Ingredients | Traditional Japanese Katsu Curry

4 teaspoons coriander seeds

1 tablespoon fenugreek seeds

2 ½ teaspoons cumin seeds

1 ½ teaspoons green cardamom pods

¼ teaspoon fennel seeds

½ teaspoon whole cloves

⅛ teaspoon ground star anise

⅛ teaspoon cinnamon stick

5 teaspoons ground turmeric

½ teaspoon white peppercorns

½ teaspoon black peppercorns

⅛ teaspoon ground allspice

⅛ teaspoon ground nutmeg

¾ cup butter

¾ cup all-purpose flour

3 tablespoons Worcestershire sauce

3 tablespoons tomato paste

½ cup butter

2 large white onions, minced

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons minced garlic

1 teaspoon grated fresh ginger root

1 tablespoon soy sauce

1 teaspoon salt

6 cups chicken broth

2 cubes beef bouillon

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

Directions

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.

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.

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.

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.

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.

Info | Traditional Japanese Katsu Curry

prep: 50 mins cook: 1 hr 10 mins total: 2 hrs Servings: 8 Yield: 8 servings

TAG : Homemade Japanese Curry

World Cuisine Recipes, Asian, Japanese,