Homemade Japanese Curry
They are more like your typical western framed futon.
Recipe Summary Homemade Japanese Curry
Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.Ingredients | Japanese Futon Bed Frames4 teaspoons coriander seeds1 tablespoon fenugreek seeds2 ½ teaspoons cumin seeds1 ½ teaspoons green cardamom pods¼ teaspoon fennel seeds½ teaspoon whole cloves⅛ teaspoon ground star anise⅛ teaspoon cinnamon stick5 teaspoons ground turmeric½ teaspoon white peppercorns½ teaspoon black peppercorns⅛ teaspoon ground allspice⅛ teaspoon ground nutmeg¾ cup butter¾ cup all-purpose flour3 tablespoons Worcestershire sauce3 tablespoons tomato paste½ cup butter2 large white onions, minced2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes2 tablespoons minced garlic1 teaspoon grated fresh ginger root1 tablespoon soy sauce1 teaspoon salt6 cups chicken broth2 cubes beef bouillon8 carrots, peeled and cut into 1-inch cubes4 potatoes, peeled and cut into 1-inch cubes, or more to taste3 green bell peppers, cut into 1-inch cubes2 Gala apples, peeled and gratedDirectionsCombine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.Info | Japanese Futon Bed Framesprep: 50 mins cook: 1 hr 10 mins total: 2 hrs Servings: 8 Yield: 8 servings
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