CURRY POWDER JAPANESE RECIPES
JAPANESE CURRY POWDER RECIPE - FOOD.COM
It'll cure what ails you! Japanese curry powder I made for a cold-exorcising Japanese chicken curry, made 100% from scratch.
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 tablespoons, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix well.
- Store in an airtight container away from heat and light.
Nutrition Facts : Calories 7.4, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1.1, CarbohydrateContent 1.4, FiberContent 0.6, SugarContent 0.1, ProteinContent 0.2
HOMEMADE JAPANESE CURRY RECIPE | ALLRECIPES
Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.
Provided by partumvir
Categories World Cuisine Asian Japanese
Total Time 2 hours 0 minutes
Prep Time 50 minutes
Cook Time 1 hours 10 minutes
Yield 8 servings
Number Of Ingredients 30
Steps:
- Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
- Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
- Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
- Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
- Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.
Nutrition Facts : Calories 598.6 calories, CarbohydrateContent 51.3 g, CholesterolContent 134.8 mg, FatContent 32.3 g, FiberContent 8.6 g, ProteinContent 28.7 g, SaturatedFatContent 19.1 g, SodiumContent 1045.4 mg, SugarContent 12.2 g
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