I love Japanese curry, and the easiest way to make this is if you use store bought instant curry roux. But what is the point in covering a recipe with store bought curry roux right? So, here is a recipe for a Japanese curry roux from scratch. ♥
Homemade Japanese curry roux
To make curry roux from scratch, you will need the following ingredients, which is enough for cooking one batch of Japanese curry (500 gram of meat):
- 3 tablespoon unsalted butter (Indonesian: mentega tawar)
- 4 tablespoon all purpose flour (Indonesian: tepung terigu)
- 1 tablespoon curry powder (Indonesian: bubuk kari), any brand of curry powder is fine
- 1 tablespoon garam masala
- 1 teaspoon chili powder (Indonesian: bubuk cabe), or more if you like spicier curry
Here is how to prepare your curry roux:
- Melt butter in a sauce pan on low heat.
- Add flour into the pan, and cook until the mixture turns into a brown shade, stirring all the time. About 20 minutes.
- Add curry powder, garam masala, and chili powder into the pan. Stir for 30 seconds to 1 minute. Then remove from heat. The curry roux is ready. ♥
Homemade garam masala
If you cannot find garam masala in store, you can follow my simple recipe for homemade garam masala. Most of the spices are already in powder form, so if you lack a good spice grinder, this should work. It is best to dry toast all the spices in a frying pan until fragrant before grinding/storing. This recipe should yield roughly ½ cup worth of garam masala:
- 3 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- 3 tablespoon cumin powder (Indonesian: bubuk jinten)
- 1 tablespoon ground white pepper (Indonesian: bubuk lada putih)
- 1 teaspoon cardamom powder (Indonesian: bubuk kapulaga)
- 1 teaspoon cinnamon powder (Indonesian: bubuk kayu manis)
- 1 teaspoon nutmeg powder (Indonesian: bubuk pala)
- 1 teaspoon chili powder (Indonesian: bubuk cabe)
- 3 whole star anise (Indonesian: bunga lawang/pekak), grind into powder (about 1/2 teaspoon ground star anise)
- 2 teaspoon cloves (Indonesian: cengkeh), grind into powder (about 1/2 teaspoon ground cloves)
Place all the spices in a frying pan, and dry toast until fragrant. If you are using whole spices, grind into powder with a spice grinder. I usually use a spice attachment that comes with my blender for this. Once the spice is cool, transfer to a jar. The garam masala should keep well for up to 4 months if stored properly (i.e. wherever you usually store your spices). ♥
Japanese chicken curry
Once you have your curry roux ready, we can proceed with making Japanese chicken curry. Actually, you can use beef or pork if you prefer.
- 2 tablespoon oil
- 2 onions (Indonesian: bawang bombay), peeled and thinly sliced
- 2 cloves garlic (Indonesian: bawang putih), grated
- 1 inch ginger (Indonesian: jahe), peeled and grated
- 500 gram skinless boneless chicken breast (Indonesian: dada ayam), cut into cubes, sprinkle with salt and pepper and set aside for 10 minutes
- 2 carrots (Indonesian: wortel), peeled and cut into bite sizes
- 1 liter (4 cups) water or chicken stock
- 1 tablespoon honey (Indonesian: madu)
- 2 teaspoon salt
- 1 teaspoon sugar
- 1 Fuji apple, peeled, cored, and grated (optional, but really great if you can find this apple)
- 2 potatoes, peeled and cut into bite sizes, soaked in cold water to remove starch
- 1 batch of home made curry roux (or 200 gram store bought)
- 2 tablespoon tomato sauce
- 1½ tablespoon soy sauce
- Heat oil in a pot and stir fry onions until translucent.
- Add garlic and ginger, mix well.
- Add chicken breasts into the pan and cook until no longer pink.
- Add carrot and mix well.
- Pour water or stock into the pot and bring to a boil. Skim off scum as needed.
- Add honey, salt, sugar, and grated Fuji apple. Simmer for 20 minutes.
- If you are making home made curry roux, this is a good time to start cooking the roux.
- Add potatoes and simmer for another 15 minutes, or until the potatoes are tender.
- Add some of the soup to the sauce pan containing the home made curry roux, stir until fully dissolve, then pour into the pot with chicken and stir until well combined and the sauce thickens from the addition of curry roux.
- Add tomato sauce and soy sauce and stir until well combined. Adjust salt and sugar as needed.
- Turn off heat and serve hot with steamed white rice.