My mother used to bake this cake, which is suitable at any time of day. This cake is delicious warm or cold and is wonderfully moist on the inside. The sugar granules give the top a slight crunch. The sweet cake and sugar sprinkle balance out the tart rhubarb and sour cream. It is delicious!
| Prep Time: | 50 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 teaspoons coriander seeds
- 1 tablespoon fenugreek seeds
- 2 ½ teaspoons cumin seeds
- 1 ½ teaspoons green cardamom pods
- ¼ teaspoon fennel seeds
- ½ teaspoon whole cloves
- ⅛ teaspoon ground star anise
- ⅛ teaspoon cinnamon stick
- 5 teaspoons ground turmeric
- ½ teaspoon white peppercorns
- ½ teaspoon black peppercorns
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¾ cup butter
- ¾ cup all-purpose flour
- 3 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- ½ cup butter
- 2 large white onions, minced
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons minced garlic
- 1 teaspoon grated fresh ginger root
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 6 cups chicken broth
- 2 cubes beef bouillon
- 8 carrots, peeled and cut into 1-inch cubes
- 4 potatoes, peeled and cut into 1-inch cubes, or more to taste
- 3 green bell peppers, cut into 1-inch cubes
- 2 Gala apples, peeled and grated
Instructions
- Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
- Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
- Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
- Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
- Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 9 g |
| Protein | 29 g |
| Saturated Fat | 19 g |
| Sodium | 1045 mg |
| Sugars | 12 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy. I make heaps and all the left over gets eaten at my flat. I gather, toast, and grind the spices while the onions are cooking and it barely takes longer than using roux blocks. I’ve made a vegan version with oil, vegetable stock, tonkatsu sauce and soy protein instead of butter, chicken/beef stock, Worcestershire sauce, and chicken.
The best Japanese curry I’ve ever made, it took me 3 hours but well worth it
I made the curry exactly as written, and while it is a very close approximation to real Japanese curry it fell short in two areas. First, the final product was substantially thicker than it should have been and ladled over the rice, the result was something closer to risotto in consistency than curry over rice. Second, the flavor was familiar to the curry I was used to in Japan, but it was blander. The best part of this recipe is how easy it was to fix at the table. All it it took was a tablespoon of salt and a can of chicken broth the next day and the flavor and consistency were fixed. It was at least as good if not better than SB box curry. I am definitely making this again!
We just move back to the states from Japan and we missed our Japanese Curry, this recipe is pretty much spot on for Japanese Curry. I left out the Chicken and added mushrooms because Japanese Curry only uses vegetables, other than that I followed the recipe to the letter and it was fantastic.
I’m insanely lazy, so I cheated and used pre made curry powder with additional spices I had in my pantry to own it. I also used parsnips and turnips instead of potatoes and Granny Smith Apple instead of gala. It definitely is better than the roux blocks.
Rather involved, but delicious