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Simplified Japanese Curry (From Scratch)

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“I love curry, and have made it this way several times. Since I made so many changes to the recipe I originally posted, I decided to post a separate recipe. This tastes the same as Japanese Curry (Wafuu), but is simpler to make, and uses ingredients that I am more likely to have on hand. (This is easy enough for a busy weeknight, and it makes less of a mess since there is no cutting and you only use one pot.) I use Curry Powder Trio (Take Yer Pick!) since I have trouble finding curry powder at the local grocery stores - and purchasing the spices from a Lebanese food mart makes it much cheaper than buying the premixed powder. For the cooked chicken, I use frozen, but canned or leftover will work just as nicely- and if you use canned you'll also have some broth to use in place of some of the water. I normally make a double batch.”

Ingredients Nutrition


  1. Bring water to a boil (I normally heat it in my tea kettle.) Microwave the frozen potatoes, carrots, 1/2 cup onion, and chicken for 5-8 minutes, stirring once. The goal is to warm them up, not cook them.
  2. Meanwhile, melt the butter in a large pot and add ginger, garlic, and 1/2 cup onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
  3. Pour the boiling water into the mixture, stir well. Add the bullion, and no longer frozen mixture. Simmer 30 minutes. (I also start the rice about now.).
  4. Add the apple sauce, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.

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