Japanese style curry from scratch

For Japanese style curry powder (makes approx. 4 tbsp)

• 1 1/2 tbsp curcuma powder 

• 1 tbsp dried, ground cumin

• 1 tbsp dried, ground coriander 

• 1 tbsp dried, ground fenugreek 

• 1 tsp dried, ground allspice 

• 2/3 tsp dried, ground cinnamon 

• 1/2 tsp dried, ground citrus peel (optional, but gives that special distinctive note)

• 1/3 tsp dried, ground cardamom 

• 1/3 tsp cayenne pepper (optional, can add later to taste)

• 1/3 tsp dried, ground ginger

• a pinch of dried, ground cloves

For serving 

• fresh herbs 

Method

1. Heat some oil in a deep pot or Dutch oven, cook the chicken pieces until golden on both sides and set aside. To keep it moist and tender inside, I recommend to cover the chicken with aluminium foil while you are preparing the rest. 

2. Transfer the onion and garlic to the pot, cook until it starts turning golden.

3. Add in the carrots, potatoes, a pinch of salt, also transfer chicken back to the pot, cover in chicken stock and cook on medium heat with a lid until the carrots have become more tender, and potatoes are almost ready. 

4. Add in the curry spice mix and sugar, mix well and cook until the vegetables are tender and ready. Adjust the salt to taste. 

5. Make a starch slurry by mixing 1 tsp of potato starch with 2 tbsp of warm stock from the pot, then add it to the pot and cook for a couple more minutes. Ideally, let it cool down a little and thicken more. 

6. Serve with fresh herbs. 

Time: 40 min 

Servings: 4