Today we’re going to show you how to make our Japanese Chicken Curry completely from scratch! This is a part of a series of Japanese Curry recipes. Check them out here: Japanese Curry Rice Series

Austin dressed as bookstore owner from Portlandia with long white hair and suit jacket rubbing chin and pondering
Bejitaburu-Man Tip
You can use any brand of curry powder you want! If you want to be more authentic, use S&B brand.

Episode

Ingredients

How much are we making?
Servings
+
-
659
Calories
Serving
=
Total Calories
2636
Ingredient
Amount
Large Onion
1
Carrots
2
Potatoes
3
Garlic Cloves
4
Fresh Ginger
1 Tablespoon
Apple
1
Large Eggplant
1
Green Beans
1/2 lb
Bell Pepper
1
Broccoli Florets
1 Cup
Vegetarian Worchestershire Sauce
1 Tablespoon
Honey
2 Tablespoons
Soy Sauce
1 Tablespoon
Salt To Taste
Vegetable Oil
2 Tablespoons
Vegetable Broth
4 Cups
Total
16
For:
Japanese Curry Roux
Ingredient
Amount
Vegetable Oil
4 Tablespoons
Flour
4 Tablespoons
Curry Powder
1.5 Tablespoons
Garam Masala
1 Tablespoon
Cayenne Powder(optional)
1/2 Teaspoon
Cooked Rice
Total
6  Items

Steps

  1. Make the Curry Roux
    1. Put a small sauce pan over medium heat. Add the vegetable oil and flour to the pot. Mixing well. Adding oil to pot adding flour to pot
    2. Continue to cook this 5-15 minutes constantly stirring or until it reaches a peanut butter or almost a milk chocolate color. whisking roux, this is the white color stage whisking roux, this is the blonde color stage    whisking roux, this is the peanut butter color stage
    3. Now remove it from the heat and add the the curry powder, garam masala, and cayenne powder. Mix it up well and set aside. This is our curry roux! Adding curry powder to roux adding garam masala to roux adding cayenne powder to roux whisking it up well Our finished curry roux
  2. Prepping the Ingredients
    1. Peel our carrots, potatoes, ginger, and apple. Peeling a carrot Peeling a potatoe Peeling the ginger Peeling the apple
    2. Cut our carrots and potatoes up into large bite sized pieces. Cutting the carrot Cutting up potato
    3. Slice the onion up into large pieces. Slicing onion into large slices
    4. Mince the ginger and garlic. Finely chop up the apple. Mincing ginger Mincing garlic Finely chopping apple
    5. Cut up the green beans into thirds and the bell peppers into bite sized pieces. Cutting up green beans cutting up bell pepper
    6. Cut the zucchini in half lengthwise, then cut the halves in half again lengthwise. Now slice these quarters up into 1/2 inch quarter moons. slicing zucchini lengthwise slicing zucchini half lengthwise cutting up zucchini into half moons
    7. Cut the eggplant up into 1/2 to 1 inch cubes. cutting eggplant up
  3. Cooking Time
    1. Add oil to large pot over medium heat. Once hot add sliced onion and cook for a few minutes, or until slightly translucent. adding oil to pot adding onion to pot translucent onions
    2. Now add the ginger and garlic and saute for a few minutes. Adding ginger and garlic to pot
    3. Add the carrots, potatoes, and 1 cup of the vegetable broth. Cover with a lid and cook for 10-15 minutes. Adding carrots to pot adding potatoes to pot adding 1 cup of vegetable broth to pot Covering pot with a lid
    4. Now add all of our remaining chopped vegetables, apple, the rest of the vegetable broth, soy sauce, worcherstershire sauce, and honey to the pot and mix well. adding eggplant to pot adding the rest of the vegetables to the pot Adding apple to pot adding rest of vegetable broth to pot adding soy sauce to pot adding worchestershire sauce to pot adding honey to pot
    5. Bring to a boil then cover with a lid. Turn the heat down to medium low. Simmer for 10-15 minutes covering pot with a lid
  4. Finishing Up
    1. After the time is up, the potatoes and carrots should be softened. Now take off the lid. Taking the lid off after 10-15 more minutes of cooking
    2. Add the curry roux to a bowl and add some of the cooking liquid and mix well. Mixing some of the cooking liquid into our scratchmade curry roux
    3. Now add the curry sauce to the pot. Mix well. Now turn off the heat, and add salt to taste. Serve it with some rice and enjoy!
      adding our scratchmade curry roux to the pot Adding salt Our finished scratch-made Japanese veggie curry A bowl of delicious quick Japanese veggie curry.