Ingredients
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3
-
1
-
1
-
-
3
-
1
-
1/2
-
1/2
-
1
-
3
-
-
-
-
-
Directions
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: 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 :-
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
Pour the Mixture Into the Simmering Stock. Add the Chicken, Onion, Potato, and Carrot. Simmer 30 Minutes. |
|
4
Done
|
Add the Apples, Soy Sauce, and Honey. Allow to Cook For 5 More Minutes, Remove from Heat and Serve With Rice. |
