Recipes Cuisine Asian Japanese Homemade Japanese Curry 4.9 (8) 6 Reviews 3 Photos 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. Submitted by partumvir Updated on December 23, 2022 Save Rate Print Share Close Add Photo 3 3 Prep Time: 50 mins Cook Time: 1 hr 10 mins Total Time: 2 hrs Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Curry Powder: 4 teaspoons coriander seeds 1 tablespoon fenugreek seeds 2 ½ teaspoons cumin seeds 1 ½ teaspoons green cardamom pods ¼ teaspoon fennel seeds ½ teaspoon whole cloves ⅛ teaspoon ground star anise ⅛ teaspoon cinnamon stick 5 teaspoons ground turmeric ½ teaspoon white peppercorns ½ teaspoon black peppercorns ⅛ teaspoon ground allspice ⅛ teaspoon ground nutmeg Curry Paste: ¾ cup butter ¾ cup all-purpose flour 3 tablespoons Worcestershire sauce 3 tablespoons tomato paste ½ cup butter 2 large white onions, minced 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 2 tablespoons minced garlic 1 teaspoon grated fresh ginger root 1 tablespoon soy sauce 1 teaspoon salt 6 cups chicken broth 2 cubes beef bouillon 8 carrots, peeled and cut into 1-inch cubes 4 potatoes, peeled and cut into 1-inch cubes, or more to taste 3 green bell peppers, cut into 1-inch cubes 2 Gala apples, peeled and grated Directions 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. I Made It Print Nutrition Facts (per serving) 599 Calories 32g Fat 51g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 599 % Daily Value * Total Fat 32g 41% Saturated Fat 19g 96% Cholesterol 135mg 45% Sodium 1045mg 45% Total Carbohydrate 51g 19% Dietary Fiber 9g 31% Total Sugars 12g Protein 29g 57% Vitamin C 69mg 77% Calcium 107mg 8% Iron 5mg 27% Potassium 1218mg 26% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.