One of my favorite go-to Japanese dishes when I am not in the mood for sushi. Decided to make it when a friend passed me the recipe he’s been using.
INGREDIENTS
For the roux
- 3 tablespoons butter
- 1/4 cup flour
- 2 tablespoons garam masala (or curry powder)
- ½ teaspoon cayenne pepper (add less if you it mild or more if you want it spicy)
- Fresh ground black pepper
- 1 tablespoon ketchup or tomato paste (I prefer the latter)
- 1 tablespoon tonkatsu or worcestershire sauce
For the curry
- 2 teaspoon oil
- 2 large onion sliced thin
- 2 pounds of chicken thighs, cleaned and cut into chunks (you could also use beef, shrimp or tofu)
- 2 carrots cut into chunks
- 4 cups of water
- 2 large yukon gold potatoes, cut in to large chunks
- 1 small apple, peeled and pureed (using a microwave)
- 2 teaspoons kosher salt (use less if you use regular salt)
- 1 teaspoon garam masala
- ½ cup peas
PREPARATION
Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown, add the carrots, and the water and then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower the heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
For the roux, melt the butter over medium low heat. Add the flour and the garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate in to the roux. Add the ketchup and the tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
To make the curry, just ladel two cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back in the other pot and gently stir until thickened. Add the peas and heat through . Serve over rice or noodles.