Homemade Japanese Curry

Name: Homemade Japanese Curry
Total time: 120
Yield: 8
Ingredients: 4 teaspoons coriander seeds; 1 tablespoon fenugreek seeds; 2.5 teaspoons cumin seeds; 1.5 teaspoons green cardamom pods; 0.25 teaspoon fennel seeds; 0.5 teaspoon whole cloves; 0.125 teaspoon ground star anise; 0.125 teaspoon cinnamon stick; 5 teaspoons ground turmeric; 0.5 teaspoon white peppercorns; 0.5 teaspoon black peppercorns; 0.125 teaspoon ground allspice; 0.125 teaspoon ground nutmeg; 0.75 cup butter; 0.75 cup all-purpose flour; 3 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 0.5 cup butter; 2 large white onions, minced; 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tablespoons minced garlic; 1 teaspoon grated fresh ginger root; 1 tablespoon soy sauce; 1 teaspoon salt; 6 cups chicken broth; 2 cubes beef bouillon; 8 carrots, peeled and cut into 1-inch cubes; 4 potatoes, peeled and cut into 1-inch cubes, or more to taste; 3 green bell peppers, cut into 1-inch cubes; 2 Gala apples, peeled and grated

Recipe by partumvir from allrecipes.com

2 Hr.

Ingredients

8 servings

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4 teaspoons coriander seeds
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1 tablespoon fenugreek seeds
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2.5 teaspoons cumin seeds
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1.5 teaspoons green cardamom pods
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0.25 teaspoon fennel seeds
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0.5 teaspoon whole cloves
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0.125 teaspoon ground star anise
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0.125 teaspoon cinnamon stick
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5 teaspoons ground turmeric
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0.5 teaspoon white peppercorns
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0.5 teaspoon black peppercorns
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0.125 teaspoon ground allspice
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0.125 teaspoon ground nutmeg
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0.75 cup butter
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0.75 cup all-purpose flour

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3 tablespoons Worcestershire sauce
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3 tablespoons tomato paste
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0.5 cup butter
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2 large white onions, minced
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2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
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2 tablespoons minced garlic
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1 teaspoon grated fresh ginger root
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1 tablespoon soy sauce
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1 teaspoon salt
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6 cups chicken broth
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2 cubes beef bouillon
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8 carrots, peeled and cut into 1-inch cubes
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4 potatoes, peeled and cut into 1-inch cubes, or more to taste
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3 green bell peppers, cut into 1-inch cubes
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2 Gala apples, peeled and grated

Instructions

Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.