Japanese style curry is different from the curry found in India. Though it uses curry powder, the texture is smoother and more liquid-like, sweetened and the vegetables included are in more solid form. Add a breaded cutlet and call it katsu karee. Serve with plain steamed rice.
Ingredients
5 tbsp butter/ oil
2 onions, minced
1 small piece of ginger, grated
3 garlic cloves, minced
3 tbsp curry powder, preferably a Japanese brand but Madras curry can also be used
2 carrots, peeled and cut into bite sized chunks
3 potatoes, peeled and cubed
1 sweet apple, grated
1/4 cup tomato puree
5 cups chicken stock
1 tsp worcestershire sauce
1 lb your choice of meat cut into bite sized portions.
method
Add 3 tbsp of oil to a heated deep pan and fry the onions, ginger, and garlic for until tender and golden. Add the meat and brown.
In a seperate pan, cook the curry powder until fragrant and then add to the onions. Stir continuously.
Add the carrot, potato, apple, tomato, and stock and stir until boiling. Reduce to low and add the worcestershire. Simmer uncovered for 2 hours, stirring occasionally.
Serve in a deep dish, one side with the curry and the other side rice.
*Note* You can also make this without meat, and add some more vegetables such as green peas. This vegetarian curry can have a side of Japanese-style breaded and deep fried pork/chicken cutlet. In this case, it is called katsu karee.