Japanese Curry (Wafuu) Recipe

Name: Japanese Curry (Wafuu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 1 tablespoon canola oil; 1 lb boneless skinless chicken, cut into chunks; salt and pepper; 3 tablespoons butter; 1 teaspoon fresh ginger, finely chopped; 1/2 medium onion, finely chopped; 1/2 medium onion, cut into 1-inch chunks; 1 garlic clove, finely chopped; 3 tablespoons flour; 2 tablespoons curry powder; 2 tablespoons crushed tomatoes; 1 bay leaf; 1 medium carrot, chopped to 1/2-inch pieces; 1 medium potato, chopped in 1-inch pieces; 1 small fuji apple, grated; 1 teaspoon honey; 1 tablespoon soy sauce

Servings: persons

3 cups chicken stock
1 tablespoon canola oil
1 lb boneless skinless chicken, cut into chunks
salt and pepper
3 tablespoons butter
1 teaspoon fresh ginger, finely chopped
1/2 medium onion, finely chopped
1/2 medium onion, cut into 1-inch chunks
1 garlic clove, finely chopped
3 tablespoons flour
2 tablespoons curry powder
2 tablespoons crushed tomatoes
1 bay leaf
1 medium carrot, chopped to 1/2-inch pieces
1 medium potato, chopped in 1-inch pieces
1 small fuji apple, grated
1 teaspoon honey
1 tablespoon soy sauce

1
Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.
2
Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
3
Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.
4
Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups chicken stock, 1 tablespoon canola oil, 1 lb boneless skinless chicken, cut into chunks, salt and pepper, and more.

Yes, Japanese Curry (Wafuu) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Curry (Wafuu)

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