Japanese Curry
1 / 1
Picture by:
chris.j.schultz
Japanese Curry
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.
Ingredients
Serves: 4
- any meat you like (seafood, pork, beef, chicken etc.) about 200gm
- 1 onion, cut into bite size pieces
- 1 carrot, peeled and cut into pieces
- 1 tin (400g) chick peas
- 1 potato, peeled and cut into bite sized pieces
- 1 Tablespoon minced garlic
- Salt + Pepper
- vegetable oil for frying
- 2 cups of water
- For the curry "roux"
- 2 Tablespoons of Butter
- 1 Onion, sliced into thin pieces.
- 1 Tablespoon of grated ginger
- 1 Tablespoon of grated garlic (or chopped)
- 2 Tablespoons of flour
- 1 Tablespoon of curry powder
- 2½ cups of liquid stock(chicken or beef work fine, I use beef.)
- 1/2 Teaspoon of Garam Masala
Directions
Preparation:45min ›
Cook:45min ›
Ready in:1hour30min
- 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!
Editor's note
This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.
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Reviews (1)
0
Great. I only made the sauce and it was as delicious as I hoped it would be. Thanks for posting. - 25 Jun 2011
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