Community Pick
Japanese Curry (Wafuu)
"This recipe comes from Saveur magazine, and it tastes just like the curry we had in Japan. It seems to be a forgiving recipe: I used a sprinkle of dry ginger instead of fresh, left out the bay leaf, used 1/2 cup of apple sauce instead of a grated apple, used chicken bullion instead of stock and used ketchup instead of crushed tomatoes. Serve with freshly steamed rice. It doesn't take a long time to make, and isn't complicated although it has a long list of ingredients. Edit - A few reviewers think that 1/2 cup of applesauce makes it too sweet, so please adjust to your tastes if you decide to substitute it for the apple :-)"
photo by limeandspoontt
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 cups chicken stock
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken, cut into chunks
- salt and pepper
- 3 tablespoons butter
- 1 teaspoon fresh ginger, finely chopped
- 1⁄2 medium onion, finely chopped
- 1⁄2 medium onion, cut into 1-inch chunks
- 1 garlic clove, finely chopped
- 3 tablespoons flour
- 2 tablespoons curry powder
- 2 tablespoons crushed tomatoes
- 1 bay leaf
- 1 medium carrot, chopped to 1/2-inch pieces
- 1 medium potato, chopped in 1-inch pieces
- 1 small fuji apple, grated
- 1 teaspoon honey
- 1 tablespoon soy sauce
directions
- Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.
- Melt the butter and add ginger, garlic, and 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.
- Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.
- Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
Questions & Replies
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what
Reviews
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Delicious. Made per recipe except made it vegan, so subbed margarine, left out chicken and put in edamame. Kids inhaled this. Will definitely do this again. Thanks for a great recipe. -
Very tasty recipe but way too spicy for myself and my son. My husband liked the spice, though. I liked how easy it was to put together. I will make it again either with milder curry powder or with less. Made for ZWT6 ZINGO for team SSaSSy. -
We thoroughly enjoyed this dish! my changes were using an extra garlic clove, ketchup as suggested, only 1 TBLS of curry - still plenty spicy, and 2/3 of a Granny Smith apple (should have added it all). This went together easily and has a nice complex taste without being complex to make. I wasn't sure if I'd like the potato in it but found that it was good. I served this over jasmine rice. Thanks for sharing! Made for ZWT 6 ZINGO by one of the Unrulies Under the Influence.
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I lived in Japan for 8 years and am so happy to find this website. My favorite dish in Japan was Katsudon and I would like to make it but don't know how to make the dashi stock. Can someone help me?
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Delicious. The instructions for the substitutions are very helpful. I suggest not adding the apple because it doesn't really make a world of difference. I actually prefer mine without it. I added a few more tablespoons of curry powder just because I like the spice. Do not add more water into this recipe unless the curry is starting to stick to the bottom as you're cooking. The best way to make a thick sauce is to use the chicken stock as specified in the instructions, while cooking with the lid CLOSED. If needed, THEN add water to prevent from sticking<br/><br/>***IMPORTANT TIP: after making the roux (after adding curry powder/tomatoes) I suggest using a shifter to dissolve the mix into the chicken stock. I find that this is the easiest way to thoroughly dissolve the roux. So basically, put your roux on the shifter, and dip the shifter into the stock, and mix the roux while it's in the shifter.
see 23 more reviews
Tweaks
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1.5 lb chicken, 4 tbs tomatoes, 5 tbs ketchup, green peas
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Wonderful! Substituted fresh tomatoes with ketchup as suggested and followed everything else. It's now a staple in our household. Thank you! -
Wow! This was so good that GH will never want boxed curry again. Thank you for sharing this! Minor things I tweaked: used low-sodium chicken broth instead of stock, omitted yellow onions and instead minced several scallions with the garlic and ginger and used a granny smith apple. I left the curry powder at 2 tbsps since we like the Hot boxed variety and the heat level was just right. Yum!
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Really great recipe! I did make a few changes overall, but this is my favorite curry recipe I've tried so far. I made it vegetarian, with grilled eggplant instead of chicken, and it worked out nicely. Also, I used sundried tomato paste instead of canned tomatoes, since that was what I had on hand, and ended up not putting in the honey (would have been too sweet for me!) and adding about 1/2 teaspoon garam masala and just a sprinkle of chili powder to spice it up. Overall, wonderful! Thanks for the recipe, I love it.
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Awesome recipe, everyone loved it. I substituted half of a gala apple for the fuji apple. Other than that, I followed the recipe and it was great!! The taste was just slighty off from my favorite Japanese resto :) probably because they bread their chicken. I'm going to make this again in a couple days and use up the remaining ingredients that I have, but without the chicken. Thanks for the recipe! Now...does anyone know how to get that curry smell out of an apartment? ;)
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