Homemade Japanese Curry

Recipe View 4 mins Toast the Spices: In a large skillet, combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds over low heat. Toast until lightly golden (1-2 minutes). Add cloves, star anise, and cinnamon sticks; toast until fragrant (1-2 minutes). Remove seeds from cardamom pods and return to the skillet, discarding pods.

Recipe View 2 mins Grind into Curry Powder: Transfer the toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.

Recipe View 1 mins Create the Roux: Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown (30-45 seconds). Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.

Recipe View 40 mins Sauté and Simmer: Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown (30-45 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.

Recipe View 20 mins Add Vegetables and Fruit: 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).

Recipe View 20 mins Combine and Thicken: Stir in curry paste and simmer until sauce thickens and flavors combine (about 5 minutes).