Japanese Curry Rice

Japanese curry is a lot different from the Indian variety, but it is equally as tasty. In Japan it's made very easily by adding a pre-made curry block into a pot of boiling vegetables and meat. At times I've found the same block in the States, but I can't find it as easily everywhere. This recipe sure tastes close. --Mark


Ingredients:

For the roux:
3 T butter
1/4 cup flour
2 T garam masala (or curry powder)
1/2 tsp cayenne pepper
fresh ground pepper
1 T ketchup (or tomato paste)
1 T tonkatsu sauce (or Worcestershire sauce)

For the curry:
2 tsp oil
2 large onions, sliced thinly
2 pounds chicken thighs, cleaned and cut into chunks
2 carrots, cut into chunks
4 cups water
2 large potatoes, cubed
2 tsp kosher salt
1 tsp garam masala
1/2 cup peas

Instructions:

Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.

Add the carrots and the water and bring to a boil. Skim off any foam or oil that accumulates at the surface and then lower the heat to medium. Add the potatoes, salt, and garam masala. Simmer for about 30 minutes, or until you can pass a fork through the carrots and potatoes.

For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just ladle about 2 cups of liquid into the roux, and then whisk until it is smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice.
Notes:

You can add any other meat or tofu if you'd like. Garam masala can be hard to find so I have to make my own. Tonkatsu sauce is also tough to find.