John’s Japanese Chicken Curry

John did a great job making Japanese curry from scratch this week. He used this Serious Eats recipe as a guide.


For the roux

    • 3 tablespoons butter
    • 1/4 cup flour
    • 2 tablespoons garam masala (or curry powder – John used a mix of hot and sweet curry powder, and some garam masala, and didn’t really measure. He used a ratio of about 2:1:1 of garam/curry/curry )
    • 1/2 teaspoon cayenne pepper 
    • Fresh ground black pepper
    • 1 tablespoons ketchup or tomato paste (John used tomato paste)
    • 1 tablespoons tonkatsu sauce or Worcestershire sauce (John used the latter, as we don’t have the former)

For the curry

    • 2 teaspoon oil
    • 2 large onions sliced thin
    • 2 pounds chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu; John probably used closer to 1.5 pounds)
    • 2 carrots cut into chunks
    • 4 cups water
    • 2 large yukon gold potatoes cut into large chunks
    • 1 small apple, microplaned to a pulp
    • 2 teaspoons kosher salt (use less if you use regular salt)
    • 1 teaspoon garam masala
    • 1/2 cup peas (John forgot these by accident)

Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.

Add the carrots and the water, then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, puréed apple, salt, and garam masala. Simmer for about 30 minutes or until potates and meat are tender.

For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and Worcestershire sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.

Serve over rice or noodles with quick-pickled vegetables.

 Note from John: I quick pickled some radishes and ginger for toppings. I think the ginger needs to be ‘shaved’ out with a peeler to get the right thickness and pickled overnight. The radishes are long thin strips, and were only pickled an hour, could have been pickled more.


Filed under poultry

2 responses to “John’s Japanese Chicken Curry

  1. Pingback: John Makes a Stew a Week Winter (Working Title) | Missy's Recipes

  2. Pingback: Our Favorite Recipes of 2014 | Missy's Recipes

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