From Golden to Homemade

January 15, 2015

Who gets excited at the sight of the weird curry blocks from a package of Golden Japanese Curry?
I do!

Although those curry blocks kinda give me the heebie jeebies. But knowing that once they're melted inside a pot of water, they transform into delicious, thick, goopey curry. 

Once I learned there was a homemade version of this curry, I decided to give it a try to escape the MSG-laden curry blocks. 

Sista Min steered me to this recipe and when I was home for the holidays, I purchased some S&B Curry Powder at the local Asian grocery (the same company that makes the lovely Golden Curry). 
While not punched with as much flavor as the curry bricks, it is a suitable and healthier replacement. And Japanese Curry is always a good way to throw a bunch of veggies into a pot for dinner. 

Homemade Japanese Curry adapted from no recipes (serves 4)
1 tsp canola oil
4 chicken thighs, cut into chunks (or tofu or beef, or seafood of choice)
1 onion, chopped
1 carrot, peeled and chopped
1 medium-sized potato, peeled and chopped
1/2 cup broccoli florets
(or other veggies of choice: sweet potato, butternut squash, bell pepper, mushrooms, etc)
2 cups water
1/2 small apple, peeled and grated on microplane or cheese grater
1 tsp salt
1/2 tsp curry powder
1/4 cup frozen peas

1 1/2 tbs butter
2 tbs flour
2 tbs curry powder (S&B or garam masala or other curry powder)
dash of cayenne
1 1/2 tsp ketchup
1 1/2 tsp Worcestershire Sauce

cooked rice
1. Heat large pot over medium heat and add in oil. Add in chicken thighs and cook until brown. Remove chicken from pot. Add in onions and cook for several minutes until softened. Add in carrot, potato, broccoli and other vegetables and stir-fry for several minutes. Then add chicken back in and add in water. Bring to boil. 
2. Once boiled, turn down heat and add in apple, salt and 1/2 tsp curry powder. Cook until carrot and potato are fork tender. 
3. While vegetables are cooking in the water, make the roux. In a small saucepan over medium-low heat, add in butter. Allow butter to melt and then add in flour and whisk until it starts to brown. 
4. Add 2 tbs curry powder, cayenne, ketchup and Worcestershire sauce. Stir and turn off heat and set aside. 
5. Once vegetables have cooked, add in 1 cup of the cooking water to small saucepan with roux. Whisk until smooth. Then add roux into pot with vegetables. Stir until a thick sauce forms. 
6. Add in frozen peas and add in more salt, if needed. 
7. Serve over cooked rice and enjoy! 

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