Japanese Curry Recipe | Yummly
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Japanese Curry

NEW KID ON THE WOK(8)
Iris Cabrera: "it turned out really good" Read More
17Ingredients
95Minutes
420Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 tablespoon oil
  • 2 cloves garlic (minced)
  • 1 inch ginger (piece, minced)
  • 2 white onions (large or 3 medium, very thinly sliced)
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 tablespoons curry powder
  • 2 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 can diced tomatoes
  • 1 pound chicken (cut into bite sized pieces)
  • 1 medium potato (cut into bite sized pieces)
  • 1 medium carrot (cut into bite sized pieces)
  • 1 tablespoon salt
  • 1 tablespoon curry powder (depending on spice level desired!)
  • pepper (to taste)
  • 1 teaspoon chili flakes (if you want it extra hot!)
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    NutritionView More

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    420Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories420Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol100mg33%
    Sodium2190mg91%
    Potassium1060mg30%
    Protein30g59%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber6g24%
    Sugars8g16%
    Vitamin A70%
    Vitamin C40%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Iris Cabrera 5 months ago
    it turned out really good
    Rebeca 9 months ago
    It was very good! I added around half a cup more of chicken stock since there wasn’t a lot of liquid and my onions took about 20 minutes more to caramelize. I didn’t add any pepper besides the chili flakes and half a tbs of curry powder. Still, I felt that it was a tad too much, even though I’m a fan of spice myself. All around, it took me about two and half hours! So far warning: plan ahead and start making this way before you start feeling hungry.
    I added zucchini but left out the chicken, because I was afraid of undercooking it. tastes delicious.
    Lauren Kemp a year ago
    So darn tasty! I added in more vegetables & also 1 TBS of Soy Sauce for a bit more Umami flavour - Definitely one of the best Japanese Currys I have had yet.
    Emmanuel Scicluna 2 years ago
    Bellezza. Mademy own additions of mushrooms and some shredded spinach. Will defenitly go for it again
    Chica 4 years ago
    It was alright! I'm not sure I will make it again! Took long to prepare and ultimately the taste didn't reflect that...not worth 2 hours
    Courtney H. 4 years ago
    Very good! Stuck to this recipe and turned out great 👌🏼
    leah S. 5 years ago
    I couldn't believe how much it tasted like curry cubes, although my husband thought it tasted like gravy. Next time I would add more curry, Sriracha and no salt.

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