Japanese Curry from Scratch

Step 1

In a large pot, heat oil over low-medium heat

Step 2

Add in garlic and ginger and saute until fragrant

Step 3

Reduce heat to low

Step 4

Stir in onions

Step 5

Put lid on pot and cook until onions are a caramelized paste (approx 45-60 minutes)

Step 6

If onions begin to burn, add a small amount of water and stir stir stir

Step 7

In a separate pan (while onions are cooking), make your roux

Step 8

Melt butter over low-medium heat

Step 9

Spoon in flour and stir continuously until mixture becomes light brown (approx 20 minutes)

Step 10

Mix in curry powder until roux thickened, remove from heat

Step 11

When onions have become a paste, transfer roux into the pot with your onions

Step 12

Pour in chicken stock, Worcestershire sauce, tomatoes, chicken, potatoes, and carrots

Step 13

Increase heat to medium

Step 14

Season with salt, curry powder as desired, and pepper to taste

Step 15

Mix well and bring entire pot to a simmer until chicken, potatoes and carrots are cooked through

Step 16

Serve hot over rice