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Japanese Curry (Wafuu)


Ingredients:

  • 3cups chicken stock
  • 1tablespoon canola oil
  • 1lb boneless skinless chicken, cut into chunks
  • salt and pepper
  • 3tablespoons butter
  • 1teaspoon fresh ginger, finely chopped
  • 1⁄2medium onion, finely chopped
  • 1⁄2medium onion, cut into 1-inch chunks
  • 1garlic clove, finely chopped
  • 3tablespoons flour
  • 2tablespoons curry powder
  • 2tablespoons crushed tomatoes
  • 1bay leaf
  • 1medium carrot, chopped to 1/2-inch pieces
  • 1medium potato, chopped in 1-inch pieces
  • 1small fuji apple, grated
  • 1teaspoon honey
  • 1tablespoon soy sauce

Directions:

  • Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.
  • Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
  • Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.
  • Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.

Reviews:

  • sabrinajosh

    Very good. I omitted the potato, added spinach, mushroom, and ketchup.

  • threeovens

    I like Japanese Curry, who knew? I have never had a similar dish before. I was leery of using so much curry powder, but I did it anyway. Love the complexities of this dish. Made for ZWT #6 – ZINGO.

  • Flying Dumpling

    Delicious. The instructions for the substitutions are very helpful. I suggest not adding the apple because it doesn't really make a world of difference. I actually prefer mine without it. I added a few more tablespoons of curry powder just because I like the spice. Do not add more water into this recipe unless the curry is starting to stick to the bottom as you're cooking. The best way to make a thick sauce is to use the chicken stock as specified in the instructions, while cooking with the lid CLOSED. If needed, THEN add water to prevent from sticking<br/><br/>***IMPORTANT TIP: after making the roux (after adding curry powder/tomatoes) I suggest using a shifter to dissolve the mix into the chicken stock. I find that this is the easiest way to thoroughly dissolve the roux. So basically, put your roux on the shifter, and dip the shifter into the stock, and mix the roux while it's in the shifter.

  • Dixie from Kansas

    This recipe is very forgiving. I added the onion all at once, used ketchup and omitted the potato because my DS doesn't like potatoes.We loved this recipe. I used the amount of curry called for and it was perfect for us. I expected a flavorful dish and it is. My son had 4 HELPINGS! I served with brown basmati rice. Thanks for a great recipe.

  • momaphet

    We thoroughly enjoyed this dish! my changes were using an extra garlic clove, ketchup as suggested, only 1 TBLS of curry – still plenty spicy, and 2/3 of a Granny Smith apple (should have added it all). This went together easily and has a nice complex taste without being complex to make. I wasn’t sure if I’d like the potato in it but found that it was good. I served this over jasmine rice. Thanks for sharing! Made for ZWT 6 ZINGO by one of the Unrulies Under the Influence.

  • Unsubscribe Me Now

    Wonderful! Substituted fresh tomatoes with ketchup as suggested and followed everything else. It’s now a staple in our household. Thank you!

  • sarahubasics

    Very tasty recipe but way too spicy for myself and my son. My husband liked the spice, though. I liked how easy it was to put together. I will make it again either with milder curry powder or with less. Made for ZWT6 ZINGO for team SSaSSy.

  • threeovens

    I like Japanese Curry, who knew? I have never had a similar dish before. I was leery of using so much curry powder, but I did it anyway. Love the complexities of this dish. Made for ZWT #6 – ZINGO.

  • joop

    Delicious. Made per recipe except made it vegan, so subbed margarine, left out chicken and put in edamame. Kids inhaled this. Will definitely do this again. Thanks for a great recipe.

  • Mei Francis

    Wow! This was so good that GH will never want boxed curry again. Thank you for sharing this! Minor things I tweaked: used low-sodium chicken broth instead of stock, omitted yellow onions and instead minced several scallions with the garlic and ginger and used a granny smith apple. I left the curry powder at 2 tbsps since we like the Hot boxed variety and the heat level was just right. Yum!

  • joop

    Delicious. Made per recipe except made it vegan, so subbed margarine, left out chicken and put in edamame. Kids inhaled this. Will definitely do this again. Thanks for a great recipe.

  • sarahubasics

    Very tasty recipe but way too spicy for myself and my son. My husband liked the spice, though. I liked how easy it was to put together. I will make it again either with milder curry powder or with less. Made for ZWT6 ZINGO for team SSaSSy.

  • Bugeah

    Lots of flavor in this delicious dish, but without the heat. Usually my kids can't stand curry but they had no problem eating this. The husband and I loved it, although I may add some heat to it next time. We will definitely make this again.

  • Unsubscribe Me Now

    Wonderful! Substituted fresh tomatoes with ketchup as suggested and followed everything else. It’s now a staple in our household. Thank you!

  • Flying Dumpling

    Delicious. The instructions for the substitutions are very helpful. I suggest not adding the apple because it doesn't really make a world of difference. I actually prefer mine without it. I added a few more tablespoons of curry powder just because I like the spice. Do not add more water into this recipe unless the curry is starting to stick to the bottom as you're cooking. The best way to make a thick sauce is to use the chicken stock as specified in the instructions, while cooking with the lid CLOSED. If needed, THEN add water to prevent from sticking<br/><br/>***IMPORTANT TIP: after making the roux (after adding curry powder/tomatoes) I suggest using a shifter to dissolve the mix into the chicken stock. I find that this is the easiest way to thoroughly dissolve the roux. So basically, put your roux on the shifter, and dip the shifter into the stock, and mix the roux while it's in the shifter.

  • Mei Francis

    Wow! This was so good that GH will never want boxed curry again. Thank you for sharing this! Minor things I tweaked: used low-sodium chicken broth instead of stock, omitted yellow onions and instead minced several scallions with the garlic and ginger and used a granny smith apple. I left the curry powder at 2 tbsps since we like the Hot boxed variety and the heat level was just right. Yum!

  • sabrinajosh

    Very good. I omitted the potato, added spinach, mushroom, and ketchup.

  • momaphet

    We thoroughly enjoyed this dish! my changes were using an extra garlic clove, ketchup as suggested, only 1 TBLS of curry – still plenty spicy, and 2/3 of a Granny Smith apple (should have added it all). This went together easily and has a nice complex taste without being complex to make. I wasn’t sure if I’d like the potato in it but found that it was good. I served this over jasmine rice. Thanks for sharing! Made for ZWT 6 ZINGO by one of the Unrulies Under the Influence.

  • Dixie from Kansas

    This recipe is very forgiving. I added the onion all at once, used ketchup and omitted the potato because my DS doesn't like potatoes.We loved this recipe. I used the amount of curry called for and it was perfect for us. I expected a flavorful dish and it is. My son had 4 HELPINGS! I served with brown basmati rice. Thanks for a great recipe.

  • Bugeah

    Lots of flavor in this delicious dish, but without the heat. Usually my kids can't stand curry but they had no problem eating this. The husband and I loved it, although I may add some heat to it next time. We will definitely make this again.

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