Japanese Curry, tasty and simple. Japanese curries use a roux instead of a sauce and this recipe also has a roux recipe. You can also buy instant Japanese curry roux. Another serving option is to exclude the chicken and serve over a crumbed pork schnitzel.
To make the curry roux, Put 1 tablespoon of butter in a small frypan. Add the onion slices and saute them on a low heat setting until they're slightly browned. Add the garlic and ginger and continue to saute.
Heat the other tablespoon of butter in a pot and add flour. Mix over a low heat.
Add the curry powder next to the pot with the onions and butter, then little amounts of the stock bit by bit. Stir.
Add the butter-onion mix into the pot. Simmer for a bit THEN add the garam masala.
To make the curry; depending on how you like your meat you may tenderise it. After that is done, heat your frypan with vegetable oil as well.
Add the meat and vegetables. Season with S&P if you wish. Cook the ingredients till the meat isn't pink anymore and if the onion is slightly translucent.
Transfer this mix to a pot, adding the water. Boil for a few minutes then lower it to low-medium heat. Simmer until the meat is tender or to your satisfaction.
Add the curry roux afterwards. If you're using pre-packaged, break the pieces in and stir it in well until the mixture gets thick and curry-like. With the homemade mixture, stir it in the pot and let it mix with the water. It will thicken.
Serve with noodles or rice!
This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.