How to make Japanese curry (Kare)
Japanese Curry is quick and easy to prepare, a perfect family dish.
Servings: 4
Ingredients
- 2 tablespoon cooking oil
- 1 large onion finely chopped
- 1 tablespoon garlic paste or finely minced
- 1 teaspoon ginger paste or finely minced
- 1/2 teaspoons salt or to taste
- 350 g chicken boneless
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup or tomato paste/sauce
- 2 tablespoons applesauce or grated apple
- 1 onion cut into wedges
- 1 large carrot cut into wedges
- 1 large potato cut into wedges
- 500 ml water adjust as needed
- 1 cube of Homemade Curry Roux* or 2 cubes of store-bought curry roux
Instructions
- Cut the chicken into bite-size pieces, vegetables into wedges and chop the onion finely.
- Prepare the ingredients; apple sauce, salt, ginger paste, garlic paste, ketchup, Worcestershire sauce
- Heat oil in a frying pan and sauté the onions until slightly brown.
- Add salt, ginger, and garlic paste and stir-fry for about one minute.
- Now, add the chicken and sauté until slightly brown.
- Add Worcestershire sauce, ketchup, and applesauce and mix well.
- Next, add the diced vegetables and water. Mix well.
- Bring to a simmer.
- Cover and cook over low heat until the chicken and vegetables become tender.
- Once the meat and vegetables are cooked, add the roux and mix well until it is dissolved.
- Cook for about 5 minutes until it thickens the curry, stirring frequently.
- That’s it, your Japanese curry is ready!
- Serve with rice! Enjoy!
Notes
NOTE: *if you use homemade curry roux, cut the block into 4 cubes and use 1/4th of the block