Japanese-Style Curry

Before anyone starts lecturing me that curry is Indian in origin, let me reassure you that I know that. The word itself originates from the Tamil word "kari". The spice mixes that we know as "curry" are South Indian inventions.

The fact that a spice-averse culture such as Japan has adapted its own version of the curry sauce is a testament to the dish's immense appeal and undeniable deliciousness. In fact, the Brits have done the same. Of course, only the Japanese would find a need to tone it down a bit, making a mild or sweet version to suit their own delicate palates.

Every Japanese kid has had the curry that comes in the Glico box (yes, that's the same Glico company that makes the world famous Pocky sticks -- now offered in more than a dozen flavors). You just heat up some onion, chicken, carrots, potato and water in a pot then throw in the cubes of Glico curry roux, and you magically end up with a thick, creamy stew that tastes brilliant with a bowl of white rice.

For decades I have made Japanese-style curry in this way, never realizing how absurdly easy it is to make my own "karee" (カレー) roux, even under certain dietary restrictions. Better yet, this means I can also have fun customizing the flavors.

[Note to AP: This is an Option #2 recipe.]

Japanese-Style Curry
Serves 6-8

2½ Tbsp curry powder
½ cup oat flour
4-6 Tbsp light olive oil

2 chicken breasts, skinned, deboned and cubed
1 medium onion, sliced
2 small carrots, coarsely chopped in rounds
2 cups okra, stem caps removed
1 tsp grated fresh ginger
1 tsp minced garlic
2½ cups vegetable or chicken stock
½ Tbsp curry powder
½ tsp garam masala

1. In a skillet, lightly heat the 2½ Tbsp of curry powder and oat flour over medium heat for about a minute.
2. Add the olive oil and rapidly stir it into the dry ingredients. If necessary, add more oil only until just enough to yield a brown paste. Heat the paste through, stirring constantly to avoid burning. After a minute or two of stirring, remove from heat. Set aside.
3. Throw into a large pot the chicken, onion, carrots, okra, ginger, garlic and stock. Bring to a boil and immediately lower the heat to a simmer.
   
4. As the pot simmers, skim off any foamy scum that forms at the surface and discard. The scum consists of impurities -- mostly from the chicken -- that have floated up. Don't let the scum get mixed back into the liquid because it will impact the taste.
5. Add the remaining curry powder and the garam masala to the pot.
6. Mix in the paste from the skillet and gently stir the pot.
   
7. Continue simmering until the stew becomes thick and creamy, at least 30 min, or longer to allow the flavors to infuse. Check that the chicken has cooked through.
8. Serve with rice.