Description
This Japanese Curry is rich, thick, and full of comforting flavor. Made with tender chicken or beef, carrots, potatoes, and onions, it’s simmered in a flavorful curry roux that’s mildly spiced and slightly sweet. Serve it over steamed rice for a classic and cozy meal!
Ingredients
For the Curry:
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1 lb chicken thighs or beef stew meat, cut into bite-size pieces
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1 tablespoon vegetable oil
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1 large onion, sliced
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2 carrots, peeled and chopped
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2 medium potatoes, peeled and cubed
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3 cups water or low-sodium chicken broth
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1 apple, grated (Fuji or Honeycrisp work great)
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1 tablespoon soy sauce
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Salt and pepper, to taste
For the Curry Roux:
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 tablespoon curry powder
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1 teaspoon garam masala
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1 teaspoon tomato paste
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1/2 teaspoon honey (optional)
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1 teaspoon Worcestershire sauce
To Serve:
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Steamed white rice
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Optional garnish: chopped parsley, fukujinzuke (Japanese pickles)
Instructions
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Make the roux (can be done ahead):
In a small saucepan, melt butter over medium heat. Stir in flour and cook for 3–5 minutes, stirring constantly, until light golden.
Add curry powder, garam masala, and tomato paste. Stir until combined. Remove from heat and set aside. -
Sauté the meat and veggies:
In a large pot or Dutch oven, heat oil over medium heat. Add meat, season with salt and pepper, and brown on all sides.
Add onions and cook for 3–4 minutes until slightly soft. Add carrots and potatoes, then pour in water or broth. -
Simmer:
Bring to a boil, reduce heat, and simmer for 20–25 minutes, until vegetables are tender and meat is cooked through. -
Add flavor and thicken:
Stir in grated apple, soy sauce, and the prepared curry roux. Simmer for 10 more minutes, stirring often, until sauce thickens and everything is well coated. Taste and adjust seasoning with salt, pepper, honey, or Worcestershire if desired. -
Serve:
Spoon curry over bowls of steamed rice and garnish if desired.
Notes
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Use store-bought Japanese curry roux blocks (like Golden Curry or Vermont Curry) as a shortcut if preferred.
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Add peas, mushrooms, or sweet potatoes for a veggie boost.
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This curry gets better the next day – great for leftovers!