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(R) Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

prep:
50 mins
cook:
1 hr 10 mins
total:
2 hrs
Servings:
8
Max Servings:
8
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Ingredients

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.

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  • 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.

Nutrition Facts

598.58 calories; 28.67 g protein; 51.32 g carbohydrates; 8.57 g dietary-fiber; 12.19 g sugars; 32.28 g fat; 19.11 g saturated-fat; 134.81 mg cholesterol; 13224.07 IU vitamin-a-iu; 15.32 mg niacin-equivalents; 0.91 mg vitamin-b6; 68.97 mg vitamin-c; 71.47 mcg folate; 106.72 mg calcium; 4.95 mg iron; 80.95 mg magnesium; 1218.03 mg potassium; 1045.43 mg sodium; 0.35 mg thiamin; 290.52 calories-from-fat; 33 percent-of-calories-from-carbs; 47 percent-of-calories-from-fat; 18 percent-of-calories-from-protein; 28 percent-of-calories-from-sat-fat


Reviews (2)

Read All Reviews

Most helpful positive review

Adam Bowers
06/23/2017
Rather involved but delicious
(1)

Most helpful critical review

Adam Bowers
06/23/2017
Rather involved but delicious
(1)
2 Ratings
  • 5 Rating Star 2
Adam Bowers
06/23/2017
Rather involved but delicious
(1)
21Mute
08/23/2018
I m insanely lazy so I cheated and used pre made curry powder with additional spices I had in my pantry to own it. I also used parsnips and turnips instead of potatoes and Granny Smith Apple instead of gala. It definitely is better than the roux blocks.