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 :-)
- Ready In:
- 3 cups chicken stock
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken, cut into chunks
- salt and pepper
- 3 tablespoons butter
- 1 teaspoon fresh ginger, finely chopped
- 1⁄2 medium onion, finely chopped
- 1⁄2 medium onion, cut into 1-inch chunks
- 1 garlic clove, finely chopped
- 3 tablespoons flour
- 2 tablespoons curry powder
- 2 tablespoons crushed tomatoes
- 1 bay leaf
- 1 medium carrot, chopped to 1/2-inch pieces
- 1 medium potato, chopped in 1-inch pieces
- 1 small fuji apple, grated
- 1 teaspoon honey
- 1 tablespoon soy sauce
- 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.