This weekend we had Japanese takeaways on Saturday, and while I struggle to find anything that fits the bill of gluten and dairy free, Hubby always goes for broke and gets the Katsu Curry. I have always avoided ordering Japanese curry after checking out the ingredients list on a pack of the curry you can buy in the supermarket, which is the most common kind used. It is full of all sorts of long words and MSG, so this weekend I finally made it my mission to find a recipe I could use to recreate the same flavours at home but without all of the added nasties.
I managed to find a website (norecipes.com) where the chef had created exactly what I was after. I made a couple of small changes and so last night for dinner we had Japanese Curry, made from scratch using nothing more than ingredients commonly found in most pantries. Easy! The only catch is that it does take a little bit of time, so it's not the kind of meal you will be wanting to try as you are rushing in the door an hour before you want dinner on the table and frantically trying to get something together. In saying that, it was probably about an hour and a half from the very start (taking stuff out of the fridge), to being on the table, so it's not too awful, and there was a bit of downtime while things were cooking.
Japanese Curry Rice
For the roux:
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 25-30 minutes). Turn up the heat to high, add the chicken and brown.