Homemade Japanese Curry recipe
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Ingredients
- 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 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
Nutrition Info
- 598.6 caloriescarbohydrate: 51.3 gcholesterol: 134.8 mgfat: 32.3 gfiber: 8.6 gprotein: 28.7 gsaturatedFat: 19.1 gservingSize: -sodium: 1045.4 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Homemade Japanese Curry
Directions
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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.
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.
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.
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.
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.