curry roux

Delicious Japanese&nbsp;chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry&nbsp;sauce, this Japanese version of curry is a must-keep for your family meal.&nbsp;

Japanese Chicken Curry

1.5 lb boneless, skinless chicken thighs

salt (I use Diamond Crystal; Use half for table salt)

black pepper

carrots

onions

potatoes ((2-3 yukon gold potatoes

½ Tbsp ginger ((grated))

garlic

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

chicken stock/broth ((960 ml; For low-sodium intake,

apple ((I used Fuji apple; use

Tbsp honey

salt

Japanese curry roux

½ Tbsp soy sauce

Tbsp ketchup

Fukujinzuke (red pickled daikon)

Gather all the ingredients.

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.

Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.

Grate the ginger and crush the garlic.

Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.

Add the ginger and garlic.

Add the chicken and cook until the chicken changes color.

Add the carrot and mix.

Add the chicken broth (or water).

Bring the stock to boil and skim the scrum and fat from the surface of the stock.

Peel the apple and grate it (use as much as you like to add sweetness)

Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.

Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.

When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.

If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.

Add the roux paste back into the stock in the large pot and stir to combine.

Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.

One the of easiest from-scratch curries you will ever make, this Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing.&nbsp;

How to Make Japanese Curry Roux

unsalted butter

flour

curry powder ((regular

garam masala

white pepper

Melt the butter in a saucepan over medium heat. 

Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color.  Make sure you continue stirring other wise your roux will burn.

Once the roux is a light brown caramel color, add the curry powder, garam masala and white pepper. 

Stir for 30 seconds then remove from heat. 

Let it cool and store in the fridge for 2-4 weeks, or in the freezer for 3-6 months.

https://embed.mediavine.com/videos/fkt0vy8eonfu6tvvt2r0

This Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing. Learn how to make it in just a few SUPER easy steps!

Japanese Curry Roux

Learn how to make Japanese Curry Roux from scratch. Only 5 ingredients! This easy recipe will have you cook up many delicious pots of Japanese curry.

How To Make Japanese Curry Roux

Tbsp unsalted butter ((42 g))

Tbsp all-purpose flour flour

Tbsp curry powder

Tbsp garam masala ((6 g))

¼ tsp cayenne pepper ((1-2 g; optional for spicy))

In a small saucepan, melt the butter over low heat.

When the butter is completely melted, add the flour. Stir to combine the butter and flour.

Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat. 

The roux will become light brown color.

Add the garam masala, curry powder, and cayenne pepper.

Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).

If you don&#x27;t use it immediately, let it cool in an airtight container with lid and store in the refrigerator for a month or freezer for 3-4 months.

To Store

Homemade Japanese curry roux recipe from scratch. Just like store bought &quot;Golden Curry&quot; roux to make Japanese curry rice. With step by step photos and an instructional video.

Japanese curry roux homemade

tsp turmeric (*1)

tsp cardamom

tsp cumin

cinnamon

cloves

garlic powder

tsp nutmeg

tsp garam masala

tsp black pepper

ginger powder

onion powder

tsp chilli powder

curry powder

butter

150 g plain (all purpose) flour

tbsp honey (*2)

Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.

Melt butter in a frying pan over low heat and add honey.

Add flour into the frying pan and stir to combine butter and flour.

Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.

Add roasted spices into the frying pan and combine them all together.

When they are well combined, turn the heat off.

Line container(s) with cling wrap and place the roux into the containers.

Cover and wrap the curry roux with the cling wrap and make scores on them so that it easily breaks into pieces later.

Place in the fridge overnight and allow to set.

They will keep in the fridge for a couple of weeks. Or put them in a freezer ziplock bag and keep them in a freezer. It will keep a couple of months.

https://content.jwplatform.com/videos/npKGYDch.mp4

Curry roux

Keema Curry is a traditional Indian curry dish made of ground meat and minced vegetables. This type of curry started to appear in Japan in the 1950s and it&#039;s been adapted to Japanese taste.

Keema Curry

onion ((7 oz, 200 g))

celery ((2 oz, 57 g))

carrot ((3.5 oz, 100 g))

shiitake mushrooms

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

lb pork

chicken broth ((You can use vegetable stock

water ((or more))

Tbsp Tonkatsu sauce

eggs ((I always like to add, but optional))

Gather all the ingredients. Prepare steamed rice first, if you don&#039;t have any.

Chop the onion finely. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Make about ¼ inch parallel cuts. Then slice the onion horizontally about ¼ inch parallel cuts.

Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions are going to go flying around.

Cut the celery into 4-inch pieces, then thin sticks, and mince them.

Cut the carrot into 4-inch thin slabs, then thin sticks, and mince them.

Remove the stem of shiitake mushrooms and slice them, and mince them.

In a large skillet, heat oil over medium heat. Sauté the onion until translucent.

Add ground pork and cook until no longer pink.

Season with salt and pepper.

Add celery, carrots, and shiitake mushrooms and mix well with the rest of the ingredients.

Add chicken stock and water. Add more water, if necessary, so the cooking liquid covers the ingredients.

Add curry powder and mix well. Cover and bring it to boil. Skim off the scum and foam on the surface with a fine-mesh skimmer as necessary. Reduce heat to medium-low heat and cook covered until the vegetables are tender, about 6-8 minutes.

Add curry roux (one piece at a time!) and butter and let them dissolved completely. The curry will thicken as it&#039;s heated up. Adjust the thickness of the curry with water/broth. You can make it soupy if you prefer.

Add ketchup and Tonkatsu sauce. Mix well and simmer for 3-5 minutes. If the sauce is too thick, add a small amount of water to adjust.

Serve the Keema Curry over steamed rice and top with a fried egg, if you like.

Keep in the airtight container for up to 2-3 days. This recipe freezes well, so make a large portion, divide it up, and freeze for up to a month.

This Japanese Beef Curry has a milder and sweeter flavor than the curries of India and the Caribbean, but it&#x27;s equally packed with flavor.

Japanese Beef Curry (or any meat of your choice)

beef

chopped

potatoes,

carrots,

box curry roux

garlic, chopped

tsp fresh ginger, chopped

Tbsp worcestershire sauce

soy sauce

apricot jam

Tbsp oil

Salt

Pepper

Season beef chunks with salt and pepper. Heat...

Season beef chunks with salt and pepper. Heat oil in a large pot over medium high heat. Add beef chunks and sear till they get a brown color all over. Plate them out. Do not overcrowd, cook in batches if necessary.

In the same pot, sauté chopped onions till...

In the same pot, sauté chopped onions till golden brown. Add in garlic and ginger and cook for a couple of minutes.

Add in potatoes and carrots, along with beef...

Add in potatoes and carrots, along with beef chunks and mix well. Stir in 3.5 to 4 cups of water and bring it to a boil. Lower the heat to medium low and simmer, covered, for 45-50 minutes, stirring occasionally. Cook till meat is tender.

Add in curry roux and stir till it...

Add in curry roux and stir till it dissolves. Add in ketchup, soy sauce, worcestershire sauce and apricot jam. Cook for 10-15 additional minutes.

Top 6 curry roux recipes from across the web

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Japanese Chicken Curry

How to Make Japanese Curry Roux

How To Make Japanese Curry Roux

Japanese curry roux homemade

Keema Curry

Japanese Beef Curry (or any meat of...

Top 6 curry roux recipes from across the web

The most viewed curry roux recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Chicken Curry

How to Make Japanese Curry Roux

How To Make Japanese Curry Roux

Japanese curry roux homemade

Keema Curry

Japanese Beef Curry (or any meat of...

The most viewed curry roux recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine