Japanese curry rice

Japanese curry rice

Peter Penguin says...

It's dirty, but I like it.


For the roux:

  • 3 tbsp butter
  • 30g flour
  • 2 tbsp garam masala
  • 1 tsp cayenne pepper
  • ground black pepper
  • 1 tbsp ketchup or tomato puree
  • 1 tbsp tonkatsu sauce (or Worcestershire sauce)

For the curry:

  • 2 tsp oil
  • 2 large onions, diced
  • 2 lbs chicken thighs, cut into chunks (you could also use beef, prawns or tofu)
  • 2 carrots, cut into chunks
  • handful of mushrooms, cut into chunks
  • 800ml of water
  • 1 small apple, peeled, cored and pureed
  • 2 tsp salt
  • 1 tsp garam masala
  • 1 tbsp curry powder (medium strength)
  • 75g frozen peas


  1. Sauté the onions until they are golden brown and caramelized (about 30 minutes! Seriously, don’t skip this).
  2. Turn up the heat to high, add the chicken, cook until browned.
  3. Add the carrots and the water, cover, then bring to the boil. Skim off any foam that appears on the surface, then lower the heat to medium and the mushrooms, apple, salt, curry powder and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and the meat is tender.
  4. For the roux, melt the butter over a medium low heat. Add the flour and garam masala, stirring until you a thick paste.
  5. Add the cayenne pepper and black pepper, mix into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from the heat and set aside.
  6. Add about 2 ladle’s worth of the cooking liquid from the curry into the roux and whisk until it’s smooth. Then pour it all back into the curry and stir until thickened. Add the peas and heat through.
  7. Serve with rice.