JAPANESE CURRY WITH HOMEMADE CURRY ROUX

Japanese Curry with Homemade Curry Roux image

This is a stew-like Japanese-style curry that don't use a curry or roux block. Since my relative grows a huge amount of summer veggies every year, I came up with this recipe! My husband and his co-workers really adore this curry so much that he hates roux-based curry now. You only need one nonstick pot to make this, so clean-up is easy! To serve Japanese-style, serve in a deep plate next to a scoop of rice. You can also this with pasta.

Provided by Natto Japan

Categories World Cuisine Recipes Asian Japanese

Time 46m

Yield 4

Number Of Ingredients 15

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Ingredients

5 tablespoons olive oil
3 cloves garlic, minced
10 ounces ground chicken
3 tablespoons all-purpose flour
3 tablespoons curry powder
2 pounds pumpkin, seeded and diced
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 carrot, peeled and diced
3 cups water
2 tablespoons chicken broth powder
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
salt and ground black pepper to taste

Steps:

Heat oil in a large nonstick pot over medium heat. Add garlic; cook and stir until golden, 1 to 2 minutes. Add ground chicken; cook and stir until browned, about 5 minutes.
Stir flour and curry powder into the pot, mixing until well-blended with the chicken. Add pumpkin, onion, green bell pepper, red bell pepper, and carrot. Stir in water, chicken broth powder, ketchup, and Worcestershire sauce; mix until curry is well-combined.
Cover pot. Reduce heat and cook, stirring occasionally, until curry is thick and stew-like, 10 to 15 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 391.7 calories, Carbohydrate 37 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 5.2 g, Protein 21.6 g, SaturatedFat 3 g, Sodium 923.7 mg, Sugar 12 g