Japanese Curry with Homemade Curry Roux
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"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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Ingredients46 m servings 392 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 392 calories; 19.4 g fat; 37 g carbohydrates; 21.6 g protein; 41 mg cholesterol; 924 mg sodium. Full nutrition