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| Japanese Curry with Homemade Curry Roux |
This is a stew-like Japanese-style curry that don't use a curry or roux block. Since my relative grows a huge amount of summer veggies every year, I came up with this recipe! My husband and his co-workers really adore this curry so much that he hates roux-based curry now. You only need one nonstick pot to make this, so clean-up is easy! To serve Japanese-style, serve in a deep plate next to a scoop of rice. You can also this with pasta.
Ingredients :
- 5 tablespoons olive oil
- 3 cloves garlic, minced
- 10 ounces ground chicken
- 3 tablespoons all-purpose flour
- 3 tablespoons curry powder
- 2 pounds pumpkin, seeded and diced
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 carrot, peeled and diced
- 3 cups water
- 2 tablespoons chicken broth powder
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
- 1 pinch salt and ground black pepper to taste (optional)
Instructions :
| Prep : 30M | Cook : 4 M | Ready in : 46M |
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Notes :
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