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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Cook's Notes:

You can use a food processor to chop up all the vegetables. You can use any summer vegetables you have in your kitchen (for example, eggplant).

Substitute ground beef or pork for the the chicken is preferred.

Substitute 2 chicken bouillon cubes for the the powder if preferred. Substitute a yellow bell pepper for the red if desired.

If you want to make a vegetarian version, just use veggie broth instead of chicken broth, and don't use meat.

Nutrition Facts

392 calories; 19.4 g total fat; 41 mg cholesterol; 924 mg sodium. 37 g carbohydrates; 21.6 g protein; Full Nutrition