Homemade Japanese Curry
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.
Directions
Recipe Ingredients
- Curry Powder:
- 4 teaspoons coriander seeds
- 1 tablespoon fenugreek seeds
- 2 ½ teaspoons cumin seeds
- 1 ½ teaspoons green cardamom pods
- ¼ teaspoon fennel seeds
- ½ teaspoon whole cloves
- ⅛ teaspoon ground star anise
- ⅛ teaspoon cinnamon stick
- 5 teaspoons ground turmeric
- ½ teaspoon white peppercorns
- ½ teaspoon black peppercorns
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- Curry Paste:
- ¾ cup butter
- ¾ cup all-purpose flour
- 3 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- ½ cup butter
- 2 large white onions, minced
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons minced garlic
- 1 teaspoon grated fresh ginger root
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 6 cups chicken broth
- 2 cubes beef bouillon
- 8 carrots, peeled and cut into 1-inch cubes
- 4 potatoes, peeled and cut into 1-inch cubes, or more to taste
- 3 green bell peppers, cut into 1-inch cubes
- 2 Gala apples, peeled and grated
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