Japanese curry Recipe
Japanese curry is quick, and easy to prepare, a perfect family dish. Here is an easy-to-follow recipe for making Japanese curry from scratch.
Servings: 4
Ingredients
- 2 tablespoon cooking oil
- 1 onion finely chopped
- 1 tablespoon garlic paste optional
- 1 teaspoon ginger paste optional
- 1/2 teaspoons salt or to taste
- 350 g chicken boneless
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon ketchup
- 3 tablespoon apple sauce or grated apple
- 1 onion sliced
- 250 g carrots cut into wedges
- 250 potatoes cut into wedges
- 500 ml water
- 1 cube Homemade Curry Roux (see the notes) or 2 cubes of store-bought curry roux
Instructions
- Heat oil and sauté the onions until slightly brown for about 10 min.
- Add salt, ginger and garlic paste and mix.
- Add chicken and sauté until it turns slightly brown.
- Add Worcestershire sauce, ketchup, and grated apple and mix well.
- Add the diced vegetables and then water and mix.
- Cover and cook for about 10 min over low heat until the potatoes are soft. Stir once a while.
- Add curry roux and mix well until dissolved.
- Cook until it thickens the curry for about 5 min. Stirring frequently
- That’s it, your Japanese curry is ready!
- You can serve it with rice or noodles!
Notes
NOTE: *Cut the homemade curry roux block into 4 cubes and use 1/4th of the block