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
- 1/8 teaspoon ground star anise
- 1/8 teaspoon cinnamon stick
- 5 teaspoons ground turmeric
- ½ teaspoon white peppercorns
- ½ teaspoon black peppercorns
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
Curry Paste
- ½ cup butter
- ¾ cup all-purpose flour
- 3 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 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
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 599 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat19g | 96% |
Cholesterol135mg | 45% |
Sodium1045mg | 45% |
Total Carbohydrate51g | 19% |
Dietary Fiber9g | 31% |
Total Sugars12g | |
Protein29g | |
Vitamin C69mg | 345% |
Calcium107mg | 8% |
Iron5mg | 27% |
Potassium1218mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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