Japanese Curry with Homemade Curry Roux
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.Advertisement
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.
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.