Erik Wysocan, Japanese Curry
This recipe is excellent with lamb, but also very good without meat. Side condiments of pickled pearl onions, hard boiled egg and raisins are a nice addition.
For the Roux
- 3 tablespoons butter
- 1/4 cup flour
- 2 tablespoons garam masala (or curry powder)
- 1/2 teaspoon cayenne pepper
- Fresh ground black pepper
- 1 tablespoon ketchup (or tomato paste)
- 1 tablespoon tonkatsu sauce
For the Curry
- 2 teaspoons oil
- 2 large onions sliced thin
- 2 pounds chicken thighs or lamb
- 2 carrots cut into chunks
- 4 cups water
- 2 large yukon gold potatoes cut into large chunks
- 1 small apple peeled cored and pureed (I use a Microplane)
- 2 teaspoons kosher salt (use less if you use regular salt)
- 1 teaspoon garam masala
- 1/2 cup peas
- Heat the oil in a large saucepan. If using meat, turn up the heat to high, and brown. Reduce heat to medium low heat and add the onions — sauté until golden brown and caramelized.
- Add the carrots and the water, then bring to a boil. Lower heat to medium and add the potatoes, puréed apple, salt, and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
- For the roux, in a separate pan, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and fresh ground black pepper to taste and incorporate into the roux. Once the flour and spiced have toasted, add the ketchup and tonkatsu sauce. Combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
- To make the curry, add 2 cups of liquid into the roux then whisk until smooth. Pour mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
- Serve over rice.