-You have to make "curry roux" for the recipe. (recipe is below) I suggest making this after you've started the curry recipe and it is in the 40-50 minute cooking stage.
-This is the chicken curry recipe. If you want to use beef (hamburger), just exchange the soup boullion for beef and put in beef instead of chicken. Easy enough.
-I also love crispy chicken in this curry (pan fry chicken coated in panko crumbs)!
Recipe found at japanesefood.about.com
4 cups steamed Japanese rice (I used regular white rice. Next time I'll try Japanese rice!)
1/4 lb Japanese curry roux* (I used the entire pan full of roux.. what else was I going to do with it?)
3 1/2 cups water
1/2 lb chicken (I used 2 large chicken breasts)
Cut potatoes, carrots, and pork into bite-sized pieces. Slice onions.Heat a deep pan and saute the pork. Add onion, potatoes, and carrots in the pan and saute together. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min. Add curry roux in the pan and simmer for 10 min. Serve the curry over rice.
*Japanese curry roux
1 tbsp curry powder
2 tbsps flour
3 cups water
2 cubes soup bouillon
1 tsp grated fresh ginger
1 tsp grated garlic
1/2 tsp garam masala
2 tbsps butter
Heat water in a pan and add soup bouillon to make soup.
Slice onion thinly.
Heat butter in a pan and saute onion slices slowly until they are brown for 15-20 minutes.
Add garlic and ginger in the pan and saute well.
Add flour and curry powder and saute over low heat.
Pour soup in the pan little by little, stirring quickly.
Simmer the curry roux until thickened, and add garam masala last.
The first stage of the curry