Japanese curry is one of the most popular dishes in Japan, where people eat it an average of 84 times a year. It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of thick Japanese stew than a curry.

Curry Powder was originally invented in England in the 1700s, as a way for British people to cook Indian-style food without having to mix, grind, and roast their own spices. (Curry Powder did not exist in India at that time. Instead, Indians blended created their own spice combinations to cook various Curry dishes.) The dish, Yokishu (curry powder-based thick sauce over white rice), came to Japan during the 1800s via the British Navy, and the Japanese adapted it to their own tastes.

Suggested Uses

Use Japanese Yellow Curry to flavor soups and stews, sauces and marinades. Also useful for adding a kick to meatloaf, burgers, chicken, tuna, pasta and potato salads.

Basic Preparation

Ready to use.

Recipe: JAPANESE-STYLE CHICKEN CURRY

INGREDIENTS

Makes 4 to 6 servings.

1 Tablespoon 1890 UP Extra Virgin Olive Oil

1 Pound Boneless, Skinless Chicken Breasts, cut into 1-inch chunks.

1 1/4 Teaspoons Kosher Sea Salt Flakes

1/4 Teaspoon 1890 Ground Black Peppercorns

3 Tablespoons Butter

1 (1/2-Inch) Piece Ginger, minced

1 Yellow Onion, chopped.

3 Tablespoons All-Purpose Flour

2 Tablespoons 1890 Japanese Yellow Curry Powder

1 Tablespoon Tomato Paste

3 Cups Chicken Stock, warmed.

1 Carrot peeled and sliced.

1 Potato peeled and chopped.

1 Apple, peeled, cored, and grated.

1 Tablespoon Honey

4 Cups Sushi Rice, cooked, for serving.

DIRECTIONS

Heat oil in a large skillet over medium-high.

Season chicken pieces with salt and ground black pepper.

Add chicken to skillet and cook, stirring frequently, until golden brown on all sides, about 2 to 3 minutes. Transfer to a plate and set aside.

Return skillet to medium heat and add butter, ginger, and onion. Stir to cook until onion softens, 4 to 5 minutes.

Add flour, stirring constantly until light roux forms. Add Japanese Yellow Curry Powder and tomato paste, stirring well to combine.

Pour in 1-1/2 cup chicken stock, whisking and scraping bottom of skillet until no lumps remain.

Add the remaining 1-1/2 cups stock, chicken, carrot, and potato, tossing to combine. Bring to a boil, reduce to a simmer, and stir occasionally until vegetables are tender and chicken is fully cooked.

Stir in apple and honey. Remove from heat and stir in soy sauce.

Serve over rice.