How to Make Japanese Curry Sauce from Scratch

May 13, 2009

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

Method

  • Heat the oil in a saucepan then slowly cook the garli, 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.





Also in Recipes

Make this Halloween spook-tacular with Sushi and Onigiri
Make this Halloween spook-tacular with Sushi and Onigiri

October 16, 2017 0 Comments

View full article →

How to make Sukiyaki
How to make Sukiyaki

October 05, 2017 0 Comments

Sukiyaki is a perfect meal to have when it is getting cold over the winter months. Sukiyaki is a dish made with thinly sliced beef and vegetables cooked in a sh...

View full article →

How to make Gyudon
How to make Gyudon

September 28, 2017 0 Comments

Gyudon is simply beef on rice, served in a bowl. The meat is cooked in a mixture of soy sauce, mirin and sugar which it gives the dish a sweet flavour. In Gyudo...

View full article →