Japanese Curry Wafuu Recipes
JAPANESE CURRY (WAFUU)
This recipe comes from Saveur magazine, and it tastes just like the curry we had in Japan. It seems to be a forgiving recipe: I used a sprinkle of dry ginger instead of fresh, left out the bay leaf, used 1/2 cup of apple sauce instead of a grated apple, used chicken bullion instead of stock and used ketchup instead of crushed tomatoes. Serve with freshly steamed rice. It doesn't take a long time to make, and isn't complicated although it has a long list of ingredients. Edit - A few reviewers think that 1/2 cup of applesauce makes it too sweet, so please adjust to your tastes if you decide to substitute it for the apple :-)
Provided by Random Rachel
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.
- Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
- Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.
- Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
Nutrition Facts : Calories 420.5, Fat 17.9, SaturatedFat 7.1, Cholesterol 101.1, Sodium 734, Carbohydrate 33.2, Fiber 4.2, Sugar 10.6, Protein 31.9
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