How to Make Japanese Curry Sauce from Scratch

May 13, 2009

The Japanese curry sauce is so versatile; once you have a recipe under your belt, you can whip up a huge range of dishes for your family and friends. The favourite is, of course, Katsu curry, where curry sauce is portioned over deep-fried, breaded cutlets or vegetables. You can also add curry sauce to a fried noodle dish to create curry noodles, or simmer vegetables in the sauce slowly for a healthy curry.

You Will Need

  • 1 Tbsp Vegetable Oil
  • 2 Tsp Crushed Garlic
  • 1 Tsp Crushed Ginger
  • 2 Large Onions, Finely Chopped
  • 3 Tbsp Salted Butter
  • 4 Tbsp Plain Flour
  • 2 Tbsp Curry Powder
  • 2 Cups of Stock; Either Chicken or Vegetable.
  • 2 Tbsp Soy Sauce
  • 1 Can Chopped Tomatoes
  • 1 Pound of Diced Chicken (or vegetables)
  • 1 Potato Diced
  • 1 Carrot Diced
  • 2 Tsp Salt
  • 1 Tsp Chilli Powder


  • Heat the oil in a saucepan then slowly cook the garlic, ginger and onions until softened and golden.
  • When everything has caramelised, take another pan and create a roux from the flour, butter and curry powder.
  • When the roux has thickened, remove the pan from the heat and put it in the onion pot.
  • Now add the stock, soy sauce, tomatoes, chicken, potatoes and carrots and mix together well.
  • Lower the heat, and simmer until the chicken is cooked.
  • Season the curry with salt and chilli powder, then serve hot.

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