Authentic Homemade Japanese Curry Recipe

Ingredients

• 4 teaspoons coriander seeds
• 1 tablespoon fenugreek seeds
• 2.5 teaspoons cumin seeds
• 1.5 teaspoons green cardamom pods
• 0.25 teaspoon fennel seeds
• 0.5 teaspoon whole cloves
• 0.13 teaspoon ground star anise
• 0.13 teaspoon cinnamon stick
• 5 teaspoons ground turmeric
• 0.5 teaspoon white peppercorns
• 0.5 teaspoon black peppercorns
• 0.13 teaspoon ground allspice
• 0.13 teaspoon ground nutmeg
• 0.75 cup butter
• 0.75 cup all-purpose flour
• 3 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 0.5 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

Instructions

1. Toast coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat until lightly golden, about 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, around 1 to 2 minutes. Discard the cardamom pods and return the seeds to the skillet.
2. Transfer the toasted spice mixture to a spice grinder or mortar and pestle. Incorporate turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine, aromatic curry powder.
3. In a saucepan over medium heat, melt 3/4 cup butter. Whisk in flour and cook until a golden brown roux forms, approximately 30 to 45 seconds. Stir in 4 tablespoons of the prepared curry powder, Worcestershire sauce, and tomato paste. Remove from the heat.
4. In a large pot over low heat, melt 1/2 cup butter. Add onions; cook and stir until they achieve a rich golden-brown color, roughly 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Sauté until the chicken is nicely browned, around 5 minutes. Add chicken broth and bouillon cubes; bring the curry to a vigorous boil.
5. Incorporate carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, approximately 5 minutes. Stir in green bell peppers and apples. Cook until softened, around 10 minutes. Stir in the curry paste and simmer until the sauce thickens and the flavors meld harmoniously, about 5 minutes.

Nutrition

• Calories: 599 kcal
• Fat Content: 32 g
• Fiber Content: 9 g
• Sugar Content: 12 g
• Sodium Content: 1045 mg
• Protein Content: 29 g
• Cholesterol Content: 135 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g