BEST Japanese Curry Recipe From Scratch (カレーライス)

By No Recipes · 120 min

Ingredients

Instructions

1. Stir 1 teaspoon salt and 1/8 teaspoon baking soda into 1/4 cup water until dissolved.
2. Heat 1 tablespoon vegetable oil in a heavy pot, such as a Dutch oven, over medium-high heat until shimmering but not smoking.
3. Lay 800 grams chicken thighs skin-side down in a single layer and fry undisturbed about 3 minutes, until the skin is browned and crisp. Flip and brown the other side. Remove the chicken.
4. In the same pot, add 30 grams grated ginger and 20 grams grated garlic and cook until a thick brown fond forms on the bottom and the mixture is caramelized.
5. Add 600 grams onions and the salt-baking soda water, stir quickly to coat, cover, and steam on low heat for 10 minutes.
6. Uncover, raise the heat to medium-high and boil until very little liquid remains.
7. Add 70 grams grated carrot and fry, spreading into an even layer and stirring again, until the onions are fully caramelized and cinnamon brown.
8. Add 24 grams Japanese curry powder (about 3 tablespoons) and stir about 1 minute, until very fragrant, taking care not to burn it.
9. Add 4 cups vegetable stock and 1 banana, then purée smooth with a stick blender.
10. Return the chicken to the pot with 400 grams potatoes, 300 grams carrots, 2 tablespoons soy sauce, 1 tablespoon chunou sauce, 1 tablespoon tomato paste, 1 bay leaf, 1 star anise and 2 teaspoons cocoa powder.
11. Simmer gently for about 1 hour, until the carrots and potatoes are tender, stirring every 10 minutes so nothing sticks to the bottom.
12. The curry is done when the vegetables and chicken are tender and the sauce is thick like gravy. Season to taste with salt and cayenne pepper. Thin with water or stock if you prefer a looser curry.

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GarlicOnionGingerCarrotPotatoChicken thighTomato pasteBanana