Best Recipe for Japanese Curry Made From Scratch | Homemade Japanese Curry Sauce

Finally a recipe for Japanese Curry, this one is special in my eyes as it is made from scratch without using the ready made curry roux available in supermarkets.

I tried a few recipes before this and you guys finally this one tasted just how I wanted with the right flavours and texture. Like all recipes anything homemade is always the best and im sure once you try this one, you will never get the ready made Japanese curry cubes again.

I made a simple fried drumstick to go with this dish instead of a chicken katsu and it tasted amazing with that extra crunchy coating and yummy curry on the side.

So for all you Japanese curry lovers like me here is the best ever recipe for Japanese Curry from Scratch made in your own kitchen without stabilizers and preservatives
Do make extra and store in ice cube trays for later use.

 I cannot promise you the exact aroma, flavour and texture if you skip any of the ingredient's listed.
Even skipping the wine will make a huge difference, all the ingredient's listed will make the curry taste exactly store brought and except you no one can tell it is homemade curry roux.

This recipe is the spicy Japanese curry version.

1 tsp garlic chopped very fine

1 tsp ginger chopped fine

1 chicken cube

2 tsp curry powder (spicy curry)

1 tsp red chili pwd (reduce the chili if you want it less spicy)

1/2 tsp garam masala

11/2 table spoon flour

1 small onion chopped

1 bay leaf

                                   

3 table spoon soy sauce

2 table spoon worcester sauce

2 table spoon ketchup

 

2 carrots chopped in medium size cubes

2 potatoes chopped in medium size cubes

2 table spoon red wine

 

 

Microwave the carrot and potato for 2 min

 



Step 1

 

 Start by adding 2 tbs any flavourless oil to a pan and sweat the onions adding salt.
After 2/3 min add the ginger and garlic paste. Cook on low for 5 min.

 Step 2

 

Once the onions and garlic turn a very light brown, add in all the powdered spices.
Saute on low heat for 2/3 min.
Make sure the spices don't burn. Saute continuously to cook the spices and remove the raw taste, this step is very important.

 

Step 3

After the spices and onion mix is well coated and cooked add in the flour, once again saute till the flour is well mixed in, this will take 2 min or so.

After 2 min add in about 2 cups water, add the water slowly so there are no flour lumps.

 

Step 4
Add in the chicken cube and red wine at this stage.
Stir so no lumps are formed.                    
Make sure the flour is well mixed in and the curry is lump free.

 

 Step 5
Add in the carrots, potatoes and bay leaf. Add in another cup of water and cook covered for 10 min.
If the curry is way too thick add more water.

 

 Check the curry after 10/15 min, stir well and you will notice it is got thick and a velvety texture.
Cover and cook a bit more if the veggies are not cooked.

 

 Last check for salt, I skipped the salt as the chicken cube is salty enough for me.
The carrot and potato must be soft but not mushy. Keep a close eye on that.

Now your done, plate up guys and serve with steamed rice.

 

 This curry will be a hit for the coming winter months im sure.

 

If you want to know how to store homemade Japanese Curry roux as cubes do this.
Follow the steps from 1 to 4.

Once you add the wine and chicken cube add in the bay leaf and bring to a boil.

Now cool it and add into ice trays, freeze and then store in a zip log for later use.
All you need to do is, boil water add the curry cubes, the veggies or meat and you have a quick curry ready. For a dark curry colour, brown the onions a bit more, really easy right?

Try it guys, this homemade Japanese curry roux made from scratch is the bomb.