I’ve been craving Japanese style curry! But I wanted to make this from scratch because the packaged curry paste seemed too scary with all the MSG and other stuff. After searching high and low I based this recipe off of Saveur’s February 2007 issue. Though made a few changes 😉
I made this vegetarian with some veg broth, water and shiitakes instead of chicken and it still came out good! Ha ha. For me, I served it with some sauteed fish and brown rice…had it for dinner last night, breakfast and lunch today! I’m gonna turn yellow from all the turmeric! I’m on my own with this pot of curry because it was a tad too hot for P.
Other variations – add some coconut milk in place of some of the stock, add different veggies (zuchinni, sweet potato, winter squash, mushrooms.) Instead of chicken – use pork or beef (cook longer), shrimp or fish (cook separate from curry and serve with sauce on top). How about a few raisins thrown in? I used S & B brand curry – beware this is pretty hot even for the mild version.
Enjoy!
* Exported from MasterCook *
Curry Wafuu – Japanese Curry
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups chicken stock or mix with water or sub vegetable broth
1 tablespoon oil
1 pound chicken thigh — cut in chunks
salt and pepper
Sauce
3 tablespoons butter
1 teaspoon ginger — minced
1/2 medium onion — finely chopped
1 clove garlic — minced
2 tablespoons + 1 tsp flour (add another teaspoon or 2 if you like it thick)
2 tablespoons curry powder — S & B Brand
2 tablespoons crushed tomatoes
Remaining Ingredients
1/2 medium onion — diced in 1″ pieces
1 medium carrot — cut 1/2″ thick
1 stalk celery — cut 1/2″ thick
1 medium russet potato — cut in 1″ cubes
1 small fuji or granny smith apple — peeled and grated
1 each bay leaf
1 teaspoon honey
1 tablespoon soy sauce
Heat chicken stock in a 3 to 4 quart pot.
Salt and pepper chicken and saute in a skillet with oil. Remove from skillet and set aside.
In same skillet, melt butter and saute fine chopped onion. When onions are light brown add ginger and garlic. Continue cooking until onion is caramelized – add more butter if needed.
Sprinkle in flour and stir until browned.
Add curry powder and tomatoes. Stir to combine. Be careful not to burn curry…ick.
Remove from heat.
Add 1/2 cup of hot stock and whisk, scrapping up browned bits.
Pour into pot of chicken stock and whisk to thicken.
Add onion, carrot, celery, potato, bay leaf, apple and chicken. Simmer low for about 20 minutes or until vegetables are tender.
Add honey, soy and salt to taste. Simmer another 10 minutes.
Serve over steamed brown rice.
Source:
“Saveur 100 Feb 2007”
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