Japanese Curry Recipe

Japanese curry is a rich, comforting dish known for its thick sauce, tender vegetables, and savory flavor. Made with homemade curry powder, chicken, potatoes, carrots, and apples, this hearty meal is perfect for family dinners. Serve it over steamed rice for a classic Japanese comfort food experience. Discover more flavorful recipes like Pumpkin Japanese Curry Recipe right here.

Ingredients

4 teaspoons coriander seeds
1 tablespoon fenugreek seeds
2½ teaspoons cumin seeds
1½ teaspoons green cardamom pods
¼ teaspoon fennel seeds
½ teaspoon whole cloves
⅛ teaspoon ground star anise
½-inch piece cinnamon stick
5 teaspoons ground turmeric
½ teaspoon white peppercorns
½ teaspoon black peppercorns
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
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
1 tablespoon soy sauce
1 teaspoon salt
6 cups chicken broth
2 beef bouillon cubes
8 carrots, peeled and cut into 1-inch cubes
4 potatoes, peeled and cut into 1-inch cubes
3 green bell peppers, cut into 1-inch cubes
2 Gala apples, peeled and grated

Directions

Place coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat and toast for 1 to 2 minutes.
Add cloves, star anise, and cinnamon stick and continue to toast until fragrant.
Remove the cardamom seeds from their pods and discard the pods.
Transfer all toasted spices to a spice grinder.
Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg, then grind into a fine curry powder.
Melt ¾ cup butter in a saucepan over medium heat.
Whisk in the flour and cook until golden brown.
Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste.
Remove from heat and set aside.
Melt ½ cup butter in a large pot over low heat.
Add the onions and cook until deeply golden brown, about 30 to 45 minutes.
Increase the heat and add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt.
Cook until the chicken is lightly browned.
Pour in the chicken broth and add the beef bouillon cubes.
Bring the mixture to a boil.
Add the carrots and cook for about 5 minutes.
Stir in the potatoes and cook for another 5 minutes.
Add the green bell peppers and grated apples.
Cook until the vegetables are tender, about 10 minutes.
Stir in the prepared curry paste.
Simmer for 5 minutes or until the sauce thickens.
Serve hot over steamed rice.

Preparation Details

Prep Time: 50 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours
Servings: 8
Yield: 8 servings

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