Japanese Curry from Scratch Using Spices

Name: Japanese Curry from Scratch Using Spices
Cuisine: Asian, Japanese
Ingredients: 2 tbsp turmeric (heavy base flavor); 1 tsp coriander; 1 tsp cumin; 1/2 tsp cardamom; 1/2 tsp allspice; 1/4 tsp sansho pepper; A tiny pinch of cinnamon; 1 lb chicken thighs (or protein of choice), cut into bite-sized pieces; 2 tbsp neutral oil (vegetable or canola oil); 1 large onion, finely minced; 2 medium carrots, grated; 2 garlic cloves, grated; 1 inch of ginger, grated; 1/2 tsp baking soda; 1/2 tsp salt; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 1 small apple, grated and allowed to oxidize (let it sit for 5-10 minutes after grating); 1/2 small banana, mashed and allowed to oxidize (let it sit for 5-10 minutes); 4 cups chicken or vegetable broth (or water); For the stock, I blended 1l of dashi; 1l of chicken stock; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; Salt to taste; Pickled ginger or Fukujinzuke (optional garnish); Steamed Japanese rice; I toasted these in a skillet; 7g whole coriander seed; 6g whole cumin seed

12 steps

Learn how to make Japanese curry from scratch with Shota Nakajima This is a chicken version from the finale menu from top chef season 18 finale menu Instructions Step 1: Cook the Chicken Heat 1 tbsp of oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove and set aside. Step 2: Brown the Vegetables In the same pot, heat the remaining 1 tbsp of oil. Add the minced onion, grated carrots, garlic, ginger, baking soda, and salt. Stir to coat, then cover with a lid. Cook for 5-7 minutes, stirring occasionally, until the mixture softens and browns quickly due to the baking soda. Step 3: Build the Flavor Base Reduce the heat to medium-low. Add the tomato paste and cook for 1-2 minutes until it deepens in color. Sprinkle in the flour and the prepared spice blend. Stir well to coat the vegetable mixture evenly, cooking for 2 minutes to eliminate the raw flour taste. Step 4: Add the Fruits Stir in the oxidized grated apple and mashed banana. Cook for 1-2 minutes until well incorporated. Step 5: Add Broth and Simmer Gradually add the chicken or vegetable broth, stirring c

Updated at: Wed, 30 Jul 2025 14:34:59 GMT

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Ingredients

6 servings

Instructions

Cook the Chicken

Step 1

Heat 1 tbsp of oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove and set aside.

Brown the Vegetables

Step 2

In the same pot, heat the remaining 1 tbsp of oil. Add the minced onion, grated carrots, garlic, ginger, baking soda, and salt. Stir to coat, then cover with a lid.

Step 3

Cook for 5-7 minutes, stirring occasionally, until the mixture softens and browns quickly due to the baking soda.

Build the Flavor Base

Step 4

Reduce the heat to medium-low. Add the tomato paste and cook for 1-2 minutes until it deepens in color.

Step 5

Sprinkle in the flour and the prepared spice blend. Stir well to coat the vegetable mixture evenly, cooking for 2 minutes to eliminate the raw flour taste.

Add the Fruits

Step 6

Stir in the oxidized grated apple and mashed banana. Cook for 1-2 minutes until well incorporated.

Add Broth and Simmer

Step 7

Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps and stretch out the roux.

Step 8

Return the browned chicken to the pot. Bring to a gentle simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the flavors meld.