This is one of my all-time favorite recipes. It's from Saveur (No. 99). I love looking at Saveur, but find that a lot of the recipes are pretty labor intensive or require ingredients that aren't easy to come by. This one's an exception. It is perfect for cold winter nights. From the magazine:
We're crazy for Japanese-Style Curry. Traditionally known as wafuu curry, the dish was born during Japan's Meiji period (1868-1912) and started out as an adaptation of the Anglicized Indian curries brought by the British. The Japanese have relished it ever since. Why it hasn't caught on much outside of the country is a mystery, though. Served over rice, wafuu curry is a creamy, belly-warming delight and, like so many Japanese foods, a winning combination of simplicity and subtlety. While a lot of cooks today use premade curry roux, many traditionaists still make the dish from scratch. It's comfort food in the first order. – Chikara Kakizawa
Wafuu curry has a cult following in Japan, where many fondly remember eating it at home and at school functions. The recipes vary from cook to cook, and often include a host of "secret" ingredients like chocolate, milk, miso, and dashi (a stock made from seaweed and bonito flakes). Unlike most curries in other countries, this one is thickened with flour, which creates a smoother texture.
I've definitely altered this recipe a bit, which I will note. Trust me. Try it. Delicious.
Serves 4.
3 cups Chicken Stock
1 tbsp. canola or peanut oil (I skip this part – see next line)
1 lb. boneless skinless chicken thighs, cut into 1" chunks (I poach three chicken breasts, and cut them into bit-sized cubes)
Salt and freshly ground black pepper
3 tbsp. butter (I use olive oil)
1 tsp. finely chopped fresh ginger (I use more)
1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into
1" pieces
1 clove garlic, finely chopped (I use more)
3 tbsp. flour
2 tbsp. curry powder, preferably S&B brand (I use Dean & Deluca's Hot Curry Blend)
2 tbsp. crushed tomatoes (I usually just halve cherry tomatoes, like a handful)
1 dried bay leaf
1 medium carrot, peeled and cut crosswise into
1⁄2" rounds (I use a bunch of baby carrots, halved)
1 medium russet potato, peeled and cut into 1" chunks (I just tried it with a sweet potato, I think I like it better)
1 small fuji apple, peeled, cored, and coarsely grated (I don't core it, I just grate it up until the core)
1 tsp. honey (generous pour)
1 tbsp. soy sauce
Steamed short-grain white rice (I use brown)
1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken thighs all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.*
*I skip this whole thing. I poach three chicken breasts and cube.
2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken thighs, onion pieces, bay leaf, carrots, and potatoes. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.**
**I heat oil in a large dutch oven and follow these instructions although I don't use two pans. It all stays in the same one. I heat the chicken stock in the microwave, add 1/2 cup to blend the ingredients in the pot and then add the rest of the stock, chicken, potato, onion, bay leaf and carrots. Boil and reduce heat to simmer, stirring occationally, about an hour.
3. Add the apples, honey, soy sauce, and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice.
Make this. Seriously.
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