Homemade Japanese Curry

Here is how to make a beautiful homemade Japanese Curry!

Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

Ingredients

Curry Powder:

• 4 teaspoons coriander seeds
• 1 tablespoon fenugreek seeds
• 2 ½ teaspoons cumin seeds
• 1 ½ teaspoons green cardamom pods
• ¼ teaspoon fennel seeds
• ½ teaspoon whole cloves
• ⅛ teaspoon ground star anise
• ⅛ teaspoon cinnamon stick
• 5 teaspoons ground turmeric
• ½ teaspoon white peppercorns
• ½ teaspoon black peppercorns
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground nutmeg

Curry Paste:

• 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 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

Steps

1. Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.