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Perfect Japanese Chicken Curry At Home (2 Ways)

Byamazingfoodstv


Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.

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34 Comments

  5. bruh… 1st ingredient: japanese curry powder….
    I mean just get the roux mix. I think the most important thing is definitely not dumping everything at once. Just follow josh's step (except just use the curry roux mix) and you're gonna get the best curry you've ever had. I'm hungry now but it's midnight. But curry is very versatile, you can also try things out. Adding honey, cream, even chocolate, but not sure about vegemite

  6. note: you don't need japanese curry powder , you can use indian curry powder , just toast the flour until it turns brown , then add the curry powder , then procede as Joshua says :p , you are welcome (latin american fellas , where is almost impossible to get japanese curry powder or the almost non existan taco seasoning )

  10. After months and months of watching Josh, and hearing him say Secreto… i never realised what he was saying, until now when I saw it written. It’s curious how in the states it seems to be a premium pork cut (could be wrong), but here in Portugal is not that premium (pricey, but not premium)… secretos de porco preto 🤤

  16. First of all: Japanesse curry = basic bitch curry
    Second: american recipes be like "add 3 whole butter breads for the roux, add two more to make a sauce, toast your butter buns with butter and go straight out to hospital and pay 3000 U$D for some pills and a pat on the back"

  24. wow, did you just take it "there", yes. KATSU-KARE, one of my most favorite Japanese dishes.
    Chicken… why chicken? beef. this style of Japanese curry is supposed to be made with beef.
    make one with beef and make one with chicken. after taste testing you will understand why it is supposed to be made with beef.

    did you know that curry rice maybe the most commonly made dish in a Javanese house hold?

    don't think of it as Japanese food, think of it more like, Javanese grub.

    you definitely touched my heart with this one. and yes. I am going to give up on the instant golden current block of roux and follow your lead to make my own roux for the next time I make B E E F ! curry, Japanese style. 😉

  28. Okay, I’ve never had curry. I do tend to be a little picky, but I have been actively trying to broaden my palate in the last several years. I’ve tried many of Joshua’s Asian dishes and they’re some of my families favorites now.

    I think this is going to be my introduction to curry, thanks Josh!!

  33. Josh-U-Are a Star! I had Japanese curry twice, and both times were in Germany of all places. I could never find another good one near me, and could NEVER seem to replicate it. But just watching you throw the seasonings in there I just KNEW – that's the cut. I cannot wait to try this!

  34. So Josh… if you used all of your roux is there any point/value in putting it in the fridge overnight. Seems like a pointless step if you are not going to have any leftover to store. Unless of course you are doing a double batch or making the curry roux a head of time. But if you're doing the curry all at the same time you could just it as is?

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