Japanese Curry

Yields 4-6

Prep Time 20 min

Cook Time 2 hr

Total Time 2 hrs 20 mins


  • 1.5 lb meat cubed (pork, beef or chicken)
  • 1 large or 2 small onions
  • 2 carrots
  • 2 small potatoes
  • 2 cloves garlic
  • Vegetable oil
  • 4 cups chicken broth
  • 1 Tbsp honey
  • 1-2 tsp salt to taste

For the Curry roux

  • 4 Tbsp Vegetable Oil
  • 8 Tbsp Flour
  • 2.5 Tbsp curry spices


  1. Dice potatoes, carrot, and meat. Slice onions.
  2. Sauté onions, carrots, pork and garlic.
  3. Add broth, let it simmer for 1 hour until the meat is tender.
  4. Skim the broth, add potatoes.

To make the roux:

  1. In different pan, heat the oil over low heat; add the flour and cook until brown.
  2. Remove from heat and add the curry spices.
  3. You can find pre-made roux at Asian stores, but this is easy.
  4. Add 1/2 cup of the broth to this mixture and stir; it should be like a paste.
  5. Adding 1/4 cup at a time, stir the curry roux into the meat and vegetable mixture. Add salt, let it simmer for 30 min or until it thickens.
  6. Serve over Japanese short style white rice.
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