Japanese Curry Rice

Course Dressings and Sauces

Ingredients in this Recipe

1 small apple peeled cored and pureed (I use a Microplane)
1 tablespoons ketchup (or tomato paste)
1 tablespoons tonkatsu sauce (or Worcestershire sauce)
1/2 cup peas
1/2 teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy)
1/4 cup flour
2 carrots cut into chunks
2 large onions sliced thin
2 large yukon gold potatoes cut into large chunks
2 pounds chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 tablespoons garam masala (or curry powder)
2 teaspoons kosher salt (use less if you use regular salt)
3 tablespoons butter
4 cups water
For the curry
Fresh ground black pepper

See Full Recipe at Serious Eats