In overseas, curry roux is an expensive product. I always use curry powder to make silky curry, but still sometimes I want to eat Japanese thick curry.
The most common way to make thick Japanese curry from curry powder is to fry the curry powder and flour. However, there is a risk of burning, and it is tedious, so I came up with the idea of deliberately letting the potatoes fall apart.
It would be troublesome to stop heating before the potatoes fall apart. But the goal is to cook it so that it falls apart, so you just have to heat it in the pot. It’s easy.
When you let the potatoes fall apart, the flavor becomes much milder. For a curry roux, I think it’s about medium hot. If you want a spicy curry, taste it at the last stage and add some curry powder or chili.
Thick Japanese Curry with Curry Powder, without Roux
- potato (floury type, *1) 600 g
- water 300 g
- onion 300 g
- olive oil 1 Tbsp
- curry powder 3 Tbsp
- meat of your choice 600 g
- curry powder 1 tbsp
- carrot 200 g
- onion 200 g
- potato (firm type) 200 g
- water 500 g
- soy sauce 3 Tbsp
- brown sugar 3 Tbsp
- ketchup 3 Tbsp
- salt 3 tsp
- instant coffee (if available) 1 tsp
- Ajinomoto 3 pinch
- Peel potatoes (floury type, *1) and cut into thin slices.
- Place water and potatoes in a small saucepan, cover with a lid, and heat over medium heat until it starts to fall apart.
- Cut the meat into bite-sized pieces and rub with curry powder.
- Cut vegetables into bite-sized pieces.
- Soften the carrots and potatoes in the microwave.
- Cut the onion into thin slices.
- Place the olive oil and onions in a large pot for making curry over high-medium heat.
- Make the golden brown onions. Let the onions stand without stirring.
- When they start to brown, not slightly, dark brown or almost burnt, add about 50 mL of water (not in the list) and mix well with removing any scum from the bottom of the pan.
- Leave it until it browns again, then add water and mix. Refer to the following note for the detailed procedure(*2).
- Cook until all the onions are well browned.
- Add the curry powder and mix well. Add about 50 mL of water (not in the list) and mix well with removing any scum from the bottom of the pan.
- Add meat and fry lightly.
- Add vegetables and mix well.
- Add 500mL water and mix well.
- Mash the potatoes for thickening with a spatula (*3) and add to the pot.
- Add seasonings and mix well.The potatoes give it a mild flavor, so taste it and add more curry powder or chili if necessary.
- Bring to a boil, reduce heat to low, and simmer for about 10 minutes.