Japanese Curry

Steps

Curry Powder

1. put Coriander Seed 4 tsp Fenugreek Seed 1 tbsp Cumin 2.5 tsp Cardamom Pods 1.5 tsp Fennel Seeds 0.25 tsp in large pan
2. fry low heat 1 min until it gets goldenbrown
3. add Clove 0.5 tsp whole Star Anise 0.125 tsp milled/ground Cinnamon 0.125 tsp
4. fry 2 min
5. remove discard Cardamon Pods
6. grind Spices with spice/coffee grinder
7. add Turmeric 5 tsp milled/ground White Pepper 0.5 tsp Pepper 0.5 tsp Allspice 0.125 tsp Nutmeg 0.125 tsp
8. grind until mixed evenly

Curry Paste

1. melt Butter 150 g in large pan
2. add Flour 100 g slowly while stirring
3. fry medium heat 0.5 min until it gets goldenbrown
4. add Curry Powder 4 tbsp Worcestershire Sauce 3 tbsp Tomato Paste 3 tbsp
5. remove from heat

Chicken

1. melt Butter 100 g in large pot
2. add White Onion 2 pc chopped
3. fry low heat until it gets goldenbrown
4. add Curry Powder 2 tbsp Chicken Breast 1 kg cut in pieces Garlic 4 clove crushed/minced Ginger 1 tsp dried milled/ground Soy Sauce 1 tbsp Salt 1 tsp
5. fry high heat while stirring until it browns approx 5 min
6. add Chicken Broth 1 l Beef Broth 500 ml
7. boil up
8. add Carrot 8 pc cut into cubes/diced
9. cook 5 min
10. add Potato 4 pc peeled cut into cubes/diced
11. cook 5 min
12. add Green Pepper 3 pc cut into cubes/diced Apple 2 pc grated peeled
13. cook 10 min approx until it softens
14. add Curry Paste while stirring
15. cook 5 min approx until it thickens