Monday, 20 May 2013

Japanese Curry Rice

What a gorgeous sunny day! Hubby assured me it was supposed to rain today, so it's always a 'happiness boost' when the day turns out to be a good one... not to mention a bit of bonus Vitamin D which is always welcome.

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 ( 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:

3 Tbsp butter
 (you could try using coconut oil if you wanted to go totally dairy free)
1/4 C brown rice flour
2 Tbs garam masala (or curry powder)

1/2 tsp cayenne pepper (adjust according to your spice threshold)

fresh ground black pepper

2 Tbsp tomato paste

1 Tbsp worcestershire sauce (I didn’t use it as it has gluten, but it would add a nice depth of flavour)

For the curry
2 tsp oil

2 large onions sliced thin
800g chicken into chunks (you could also use beef, shrimp, or any protein you like)

3 carrots cut into chunks

4 cups water

3 large waxy potatoes cut into large chunks

1 can of apple puree

2 tsp salt
1 tsp garam masala

1 cup peas


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.

While the onions are cooking, prepare the roux. For the roux, melt the butter in a small saucepan over medium low heat. Add the flour and garam masala (or curry powder), stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the tomato paste and worcestershire sauce (if using) and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

When the onions are ready add the carrots to the onions, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala (or curry powder). Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
Serve over rice or noodles, or if you prefer to go grain free serve with shredded cabbage or cauliflower rice