Japanese Curry from Scratch

Apostle and I spent a few life in Japan earlier this period (photos upcoming shortly!) and I completely pass in pair with the state. Humanities is not very ordinary there, but everyone was caretaker social and golden to better if they could. The cities were cleansed and exquisite and I darling how conspicuous tradition is within the civilization. There was righteous something magical about the full post.One of the person parts of all? The content was spectacular!

There is so often show in the flavors of Altaic food- from sashimi to yakitori, ramen to curry, the options seemed sempiternal. Not to name the desserts were awesome. I never due it on sweets usually, but in Archipelago I was scarfing strike two ice creams a day on top of mochi and anything conservationist tea seasoned I could uncovering. Everything we ate whether it was from a superior end building or a street substance shillyshally, was yummy.Unnecessary to say, I am itching for another communicate to Japan presently.

Ingredients

• caramelized onions
• 1 tbs oil
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 large or 3 medium white onions, very thinly sliced
• roux
• 3 tbs butter
• 4 tbs flour
• 2 tbs curry powder
• curry
• 2 cups chicken stock
• 2 tbsp Worcestershire sauce
• 1 can diced tomatoes
• 1 lb chicken, cut into bite sized pieces
• 1 medium potato, cut into bite sized pieces
• 1 medium carrot, cut into bite sized pieces
• 1 tbsp salt
• 1/2-1 tbs curry powder (depending on spice level desired!)
• pepper to taste
• 1 tsp chili flakes (if you want it extra hot!)

Instructions

• In a large pot, heat oil over low-medium heat
• Add in garlic and ginger and saute until fragrant
• Reduce heat to low
• Stir in onions
• Put lid on pot and cook until onions are a caramelized paste (approx 45-60 minutes)
• If onions begin to burn, add a small amount of water and stir stir stir
• In a separate pan (while onions are cooking), make your roux
• Melt butter over low-medium heat
• Spoon in flour and stir continuously until mixture becomes light brown (approx 20 minutes)
• Mix in curry powder until roux thickened, remove from heat
• When onions have become a paste, transfer roux into the pot with your onions
• Pour in chicken stock, Worcestershire sauce, tomatoes, chicken, potatoes, and carrots
• Increase heat to medium
• Season with salt, curry powder as desired, and pepper to taste
• Mix well and bring entire pot to a simmer until chicken, potatoes and carrots are cooked through
• Serve hot over rice

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