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Japanese Curry Recipe

Name: Nagomi Japanese Restaurants Japanese Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbs unsalted butter; 3 tbs all-purpose flour; 2 tbs mild curry powder; 0.5 tsp garam masala; 1 tbs tomato paste; 1 tbs soy sauce; 1 tbs honey or brown sugar; 1 tbs ketchup; 4 cups chicken broth or water; 1 tsp salt; 0.5 tsp black pepper; 1 lb boneless chicken thighs (or beef chuck/stew meat); 1.5 cups yellow onion; 2 cups carrots; 2 cups russet potatoes; 2 tbs vegetable oil; 0.5 cup apple (grated, Fuji/Honeycrisp); 1 tsp Worcestershire sauce; 2 tbs milk or cream; 1 tbs fresh parsley (chopped); 4 cups steamed short-grain rice; 0.25 cup fukujinzuke or pickled radish

Inspired by Nagomi Japanese Restaurant

Time1h

Serves4

Make Japanese Curry Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry base

2 tbs Unsalted butter

3 tbs 00 bread flour

2 tbs mild curry powder

1/2 tsp Garam masala

1 tbs tomato paste

1 tbs Aged soy sauce

1 tbs honey or brown sugar

1 tbs Ketchup

4 cups chicken broth or water

1 tsp Celtic sea salt

1/2 tsp black pepper

Protein & vegetables

1 lb boneless chicken thighs (or beef chuck/stew meat)

1 1/2 cups yellow onion

2 cups Carrots

2 cups russet potatoes

2 tbs Tuscany sunflower oil

To finish / optional

1/2 cup apple (grated, Fuji/Honeycrisp)

1 tsp Original Worcestershire Sauce

2 tbs milk or cream

1 tbs Fresh parsley (chopped)

4 cups steamed short-grain rice

1/4 cup fukujinzuke or pickled radish

Method

Prep

Prepare ingredients

Peel and cut potatoes into 1-inch chunks. Peel and cut carrots into 1/2-inch thick rounds or diagonal slices. Peel and thinly slice the onion. Cut chicken into 1 to 1.5-inch bite-size pieces. Grate the apple and set aside. Rinse and drain rice, then cook according to package instructions so it's ready when curry finishes.

Sauté protein & vegetables

Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Pat the chicken dry and season lightly with a pinch of salt and pepper. Add chicken in a single layer and brown on all sides, about 3–4 minutes; do not fully cook through. Transfer browned chicken to a plate.

Add remaining 1 tablespoon vegetable oil to the pot. Add sliced onions and a pinch of salt. Sauté over medium heat until soft and beginning to caramelize, 8–10 minutes, stirring occasionally to prevent burning.

Add carrots and potatoes to the pot with the onions. Cook for 3–4 minutes, stirring, to coat and slightly brown edges.

Build the curry

Return the browned chicken to the pot with the vegetables. Pour in 4 cups chicken broth (or water) and bring to a gentle boil. Skim any foam from the surface, reduce heat to low, cover partially, and simmer until potatoes and carrots are tender and protein is cooked through, about 15–20 minutes.

While the stew simmers, melt 2 tablespoons butter in a small skillet over medium-low heat. Add 3 tablespoons flour and stir continuously to make a roux, cooking until it turns light brown and smells toasty, 3–4 minutes. Stir in 2 tablespoons curry powder and 1/2 teaspoon garam masala and cook for 30 seconds to bloom the spices. Add 1 tablespoon tomato paste and cook for another 30 seconds. Remove from heat.

Ladle about 1 cup of the hot broth from the pot into the skillet with the roux and whisk until smooth to make a curry paste. Gradually whisk the curry paste back into the pot. This will thicken the liquid; simmer for 5–8 minutes, stirring occasionally, until sauce has thickened and coats a spoon.

Season & finish

Stir in 1 tablespoon soy sauce, 1 tablespoon ketchup, 1 tablespoon honey (or brown sugar), 1 teaspoon Worcestershire sauce, and the grated apple. Taste and adjust salt and pepper; add up to 1/2 teaspoon more salt if needed. If curry is too thick, add up to 1/2 cup water or broth to reach desired consistency.

For a richer finish, stir in 2 tablespoons milk or cream and 1 tablespoon chopped parsley. Simmer gently for 2–3 minutes to meld flavors.

To serve

Divide steamed rice among 4 plates or bowls. Spoon generous portions of curry over the rice. Serve with fukujinzuke or pickled radish on the side and additional chopped parsley if desired.