The homemade curry thread

[craigjm]

CharlesdeGaulle said:

craigjm said:

Yeah I have a great recipe for Japanese curry so next time I make it I will try this with some leftovers.

This needs sharing!

Your wish is my command

First you need to make a proper Japanese curry powder -


4 teaspoons coriander seeds

1 tablespoon fenugreek seeds

2 ½ teaspoons cumin seeds

1 ½ teaspoons green cardamom pods

¼ teaspoon fennel seeds

½ teaspoon whole cloves

¼ teaspoon ground star anise

¼ cinnamon stick

5 teaspoons ground turmeric

½ teaspoon white peppercorns

½ teaspoon black peppercorns

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

This is the method -

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. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.

You can make a big batch of the curry powder and keep for later but this makes enough for a Japanese curry to feed 6-8 of one if you take what people eat in the take out thread as the truth

The ingredients for the curry are -

90g butter

90g all-purpose flour

3 tablespoons Worcestershire sauce

3 tablespoons tomato paste

60g butter

2 large white onions, minced

1kg 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

720ml 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

And the method -

Melt 90g 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 and set aside

Melt 60g butter in a wok or 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 to your liking, and flavors combine, about 5 minutes.

Serve with steamed rice

You can of course use any meat, works really well with duck and pork or combination of the two. It always needs potatoes, carrots and apples as its this and the mild flavour that really set it aside from British style Chinese curry. If you want to add chillis then cool but its not really the idea for this to be spicy hot.

Edited by craigjm on Wednesday 22 May 22:18

Edited by craigjm on Wednesday 22 May 22:19

Edited by craigjm on Thursday 23 May 12:34

[CharlesdeGaulle]

Thanks craigjm. That's not a combo I've tried before but might give that a go (if I can translate pounds and cups into the measures that civilised people use)!

[craigjm]

CharlesdeGaulle said:

Thanks craigjm. That's not a combo I've tried before but might give that a go (if I can translate pounds and cups into the measures that civilised people use)!

Sorry mate I cut and paste it from a version I sent to a US friend on my phone rather than from the files on my computer. Have now corrected it with the UK / European version

[dapprman]

craigjm said:

Your wish is my command

Mind if I ask where you got this from as I've been looking for years. Even asked a professional Japanese chef/cookery book writer at a sake tasting session and she told me they all just use the commercial roux due to the ease and the fact it is often quick comfort food.
Having said that (and I have copied your recipe) I have the following roux collection:

And these are the ones I've tried (with notes on the back):


I might have a bit of a Japanese curry problem (only had it a few times over there, nothing great, but then high street stuff).

[craigjm]

dapprman said:

craigjm said:

Your wish is my command

Mind if I ask where you got this from as I've been looking for years. Even asked a professional Japanese chef/cookery book writer at a sake tasting session and she told me they all just use the commercial roux due to the ease and the fact it is often quick comfort food.
Having said that (and I have copied your recipe) I have the following roux collection:

And these are the ones I've tried (with notes on the back):


I might have a bit of a Japanese curry problem (only had it a few times over there, nothing great, but then high street stuff).

It’s the recipe that one of my Japanese friends mums uses . Many people do use the roux blocks but it’s hardly difficult to make yourself and that’s really the point of this thread I thought to get people cooking from scratch. You can make the curry powder in a huge batch and keep it in a jar and then it’s not much longer to make than using a block

[dapprman]

craigjm said:

It’s the recipe that one of my Japanese friends mums uses . Many people do use the roux blocks but it’s hardly difficult to make yourself and that’s really the point of this thread I thought to get people cooking from scratch. You can make the curry powder in a huge batch and keep it in a jar and then it’s not much longer to make than using a block

And your recipe is much appreciated and will probably be tested soon

[dapprman]

craigjm said:

? teaspoon ground allspice

? teaspoon ground nutmeg

Just noticed when I went to print out my copy that you just had question marks for these - take these are pinches ? Also the 1/4 teaspoon of cinnamon stick, is that powered ? (I have plenty of the large type, so happy to break off a small part if need be).

[craigjm]

dapprman said:

craigjm said:

? teaspoon ground allspice

? teaspoon ground nutmeg

Just noticed when I went to print out my copy that you just had question marks for these - take these are pinches ? Also the 1/4 teaspoon of cinnamon stick, is that powered ? (I have plenty of the large type, so happy to break off a small part if need be).

Oops cut and paste fail from another file. Have updated above. It’s 1/4 teaspoons and the cinnamon stick is a small piece

I hope people enjoy it as much as my more traditional jalfrezi and vindaloo recipes I have shared here

Edited by craigjm on Thursday 23 May 12:37

[deadslow]

dapprman said:

craigjm said:

It’s the recipe that one of my Japanese friends mums uses . Many people do use the roux blocks but it’s hardly difficult to make yourself and that’s really the point of this thread I thought to get people cooking from scratch. You can make the curry powder in a huge batch and keep it in a jar and then it’s not much longer to make than using a block

And your recipe is much appreciated and will probably be tested soon

Saturday night's dinner at Deadslow Acres

[CharlesdeGaulle]

craigjm said:

... 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 to your liking, and flavors combine, about 5 minutes.

craigjm - can I just check this bit? Aren't the carrots mush if they're cooked like this in this sequence?

Might give this a try at the weekend.

[craigjm]

CharlesdeGaulle said:

craigjm said:

... 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 to your liking, and flavors combine, about 5 minutes.

craigjm - can I just check this bit? Aren't the carrots mush if they're cooked like this in this sequence?

Might give this a try at the weekend.

No because by that point the curry is made right so you are dropping cubes of raw carrot and potato into a curry sauce and allowing them to cook for about 10 mins. It all depends on how crunchy you like things. They should be casserole soft in a Japanese curry. Use small cubes of both and use waxy potatoes to keep their shape

I obviously need to improve my recipe writing skills before I write a book

[Greshamst]

Finally getting round to using the Sri Lankan cook book “Rambutan” (from chef of restaurant with the same name as the book) to cook for some veggie friends tonight.

Have made most of it ahead, but each dish requires a different temper, so that will be the focus of the cooking beforehand.

Coconut dal (with temper)
Green bean white curry (with temper)
Cashew nut yellow curry (with temper)
Spiced crispy potatoes
Crispy chickpeas in Sri Lankan spice
Rice
Paratha

Will try to remember to take pictures

[PhilAsia]

Greshamst said:

Finally getting round to using the Sri Lankan cook book “Rambutan” (from chef of restaurant with the same name as the book) to cook for some veggie friends tonight.

Have made most of it ahead, but each dish requires a different temper, so that will be the focus of the cooking beforehand.

Coconut dal (with temper)
Green bean white curry (with temper)
Cashew nut yellow curry (with temper)
Spiced crispy potatoes
Crispy chickpeas in Sri Lankan spice
Rice
Paratha

Will try to remember to take pictures

Sounds delicious!

MrsPA Makes a lovely Sri Lankan chicken thigh curry. Not sure if other countries in EU has pandan leaves, curry leaves and lemongrass (we harvest most of our veg fresh from the garden), but if you can this is wonderful:
https://www.sbs.com.au/food/recipe/food-safaris-ch...

[PhilAsia]

craigjm said:

CharlesdeGaulle said:

craigjm said:

Yeah I have a great recipe for Japanese curry so next time I make it I will try this with some leftovers.

This needs sharing!

Your wish is my command

First you need to make a proper Japanese curry powder -


4 teaspoons coriander seeds

1 tablespoon fenugreek seeds

2 ½ teaspoons cumin seeds

1 ½ teaspoons green cardamom pods

¼ teaspoon fennel seeds

½ teaspoon whole cloves

¼ teaspoon ground star anise

¼ cinnamon stick

5 teaspoons ground turmeric

½ teaspoon white peppercorns

½ teaspoon black peppercorns

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

This is the method -

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. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.

You can make a big batch of the curry powder and keep for later but this makes enough for a Japanese curry to feed 6-8 of one if you take what people eat in the take out thread as the truth

The ingredients for the curry are -

90g butter

90g all-purpose flour

3 tablespoons Worcestershire sauce

3 tablespoons tomato paste

60g butter

2 large white onions, minced

1kg 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

720ml 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

And the method -

Melt 90g 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 and set aside

Melt 60g butter in a wok or 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 to your liking, and flavors combine, about 5 minutes.

Serve with steamed rice

You can of course use any meat, works really well with duck and pork or combination of the two. It always needs potatoes, carrots and apples as its this and the mild flavour that really set it aside from British style Chinese curry. If you want to add chillis then cool but its not really the idea for this to be spicy hot.

Thanks for this!!

Never thought of looking for the recipe. We often eat tonkatsu and use S&B Golden Curry #5

Is it similar to this?

Japanese curry has an interesting history: from India to the Royal Navy, to Japan looking for ways to suppress beriberi in their navy...and making their own inimitable worldwide-renowned versions:
https://www.atlasobscura.com/articles/japanese-cur...

[Greshamst]

PhilAsia said:

Sounds delicious!

MrsPA Makes a lovely Sri Lankan chicken thigh curry. Not sure if other countries in EU has pandan leaves, curry leaves and lemongrass (we harvest most of our veg fresh from the garden), but if you can this is wonderful:
https://www.sbs.com.au/food/recipe/food-safaris-ch...

Pandan leaf was one of the ingredients I wasn’t able to track down, but was in quite a few recipes.

It was all really good. I was a bit apprehensive as none of the recipes had much of a curry ‘gravy’ so to speak that I’m used to in Indian dishes. , and seemed quite light on spices. But the tempers play a big role at the end.

[craigjm]

PhilAsia said:

Thanks for this!!

Never thought of looking for the recipe. We often eat tonkatsu and use S&B Golden Curry #5

Is it similar to this?

Japanese curry has an interesting history: from India to the Royal Navy, to Japan looking for ways to suppress beriberi in their navy...and making their own inimitable worldwide-renowned versions:
https://www.atlasobscura.com/articles/japanese-cur...

If you’re going to use it for Katsu what I would say is leave out the carrot and potato (or blend it down if you have fussy kids ) and then right at the end make it a bit sweeter with some honey and you may want to cook it a little longer to make it a bit thicker

[PhilAsia]

Greshamst said:

PhilAsia said:

Sounds delicious!

MrsPA Makes a lovely Sri Lankan chicken thigh curry. Not sure if other countries in EU has pandan leaves, curry leaves and lemongrass (we harvest most of our veg fresh from the garden), but if you can this is wonderful:
https://www.sbs.com.au/food/recipe/food-safaris-ch...

Pandan leaf was one of the ingredients I wasn’t able to track down, but was in quite a few recipes.

It was all really good. I was a bit apprehensive as none of the recipes had much of a curry ‘gravy’ so to speak that I’m used to in Indian dishes. , and seemed quite light on spices. But the tempers play a big role at the end.

Looks very, very tasty!!

[PhilAsia]

craigjm said:

PhilAsia said:

Thanks for this!!

Never thought of looking for the recipe. We often eat tonkatsu and use S&B Golden Curry #5

Is it similar to this?

Japanese curry has an interesting history: from India to the Royal Navy, to Japan looking for ways to suppress beriberi in their navy...and making their own inimitable worldwide-renowned versions:
https://www.atlasobscura.com/articles/japanese-cur...

If you’re going to use it for Katsu what I would say is leave out the carrot and potato (or blend it down if you have fussy kids ) and then right at the end make it a bit sweeter with some honey and you may want to cook it a little longer to make it a bit thicker

Thanks! I don't have kids fortunately, but I must admit the omission of potato and carrots would be odd to me - I will have a play regardless!