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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

598.6 calories; 28.7 g protein; 51.3 g carbohydrates; 134.8 mg cholesterol; 1045.4 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/23/2017
Rather involved but delicious Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2017
Rather involved but delicious Read More
(1)
Rating: 5 stars
06/23/2017
Rather involved but delicious Read More
(1)
Rating: 5 stars
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. Read More
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Rating: 4 stars
11/09/2019
I made the curry exactly as written and while it is a very close approximation to real Japanese curry it fell short in two areas. First the final product was substantially thicker than it should have been and ladled over the rice the result was something closer to risotto in consistency than curry over rice. Second the flavor was familiar to the curry I was used to in Japan but it was blander. The best part of this recipe is how easy it was to fix at the table. All it it took was a tablespoon of salt and a can of chicken broth the next day and the flavor and consistency were fixed. It was at least as good if not better than SB box curry. I am definitely making this again! Read More
Rating: 5 stars
01/25/2019
We just move back to the states from Japan and we missed our Japanese Curry this recipe is pretty much spot on for Japanese Curry. I left out the Chicken and added mushrooms because Japanese Curry only uses vegetables other than that I followed the recipe to the letter and it was fantastic. Read More