Japanese Curry

Introduction

This easy Japanese curry is made without store-bought curry roux, using curry powder, tomatoes, vegetables, and simple everyday seasonings instead. The vegetables and tomatoes cook down into a naturally rich, comforting sauce, while milk gives the curry a smooth and mellow finish. It’s an easy homemade version of Japanese curry rice that the whole family can enjoy.

Ingredients

[Servings : 3-4]

• Chicken thigh: 300 g
• Onion: 1
• Potatoes: 2
• Carrot: 1
• Mushrooms: 8–10
• Tomatoes: 2–3
• Garlic: 1 clove
• Ginger: 1 small piece

Seasonings

• Soy sauce: 1 tbsp
• Mirin: 1 tbsp
• Ketchup: 1–1½ tbsp
• Worcestershire sauce: 1 tbsp
• Sugar: 1 tsp
• Curry powder: Just under 1 tbsp
• Milk: 200 ml

Instruction

1. Heat a little oil in a pot over medium heat.
2. Add the garlic and ginger and sauté until fragrant.
3. Add the chicken and cook until lightly browned.
4. Add the onion, potatoes, carrot, mushrooms, and tomatoes.
5. Cover and simmer over low heat for 20–30 minutes, until the vegetables are tender and have released their moisture.
6. Add the soy sauce, mirin, ketchup, Worcestershire sauce, sugar, curry powder, and milk. Stir well to combine.
7. Simmer gently until the curry becomes thick, rich, and glossy. Serve warm with rice.

Tips

• For a meatless version, skip the chicken and add a little sesame oil, butter, or fried tofu for extra richness.
• If your pot or vegetables don’t release enough moisture, add 50–100 ml of water at the beginning. Simmer uncovered at first, then cover and cook until tender.
• If the curry is too thin, mix 1 tsp potato starch with 1 tbsp water and stir it in near the end of cooking.
• Adjust the curry powder and sugar to suit your preferred level of spice and sweetness.
• Because this recipe doesn’t use Japanese curry roux blocks, the final flavor can vary depending on the curry powder and Worcestershire sauce you use.