Description
A rich, comforting Japanese-style curry made with a homemade butter-based roux that melts into a smooth, savory sauce with balanced sweetness, depth, and warmth.
I highly recommend using a scale for this recipe. If you do not own one, you can get by, but it does make this recipe a little easier to ensure that you have an exact 1:1 ratio of butter to flour!
Ingredients
- 226 g (8 oz) unsalted butter (~2 U.S. sticks of butter)
- 226 g (8 oz) all-purpose flour (~1 7/8 cups)
- 1/2 cup curry powder
- 2 tbsp garam masala
- 3/4 tbsp salt (adjust later when cooking the curry)
- 1/2 tbsp cayenne pepper (add more or less depending on spice preference - or omit completely)
- 2 oz curry roux (2 cubes)
- 1 1/2 cups water (adjust for thickness)
- 1/2 tbsp honey (add more for a sweeter curry)
- 1 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- Salt, to taste
- Cooked diced chicken, potatoes, carrots, or other toppings of choice
Instructions
To make the curry roux:
- In a pan over medium heat, melt the butter completely. Add the flour and stir continuously until fully combined.
- Continue cooking, stirring constantly, until the roux deepens into a darker caramel color. Take your time here – it could take about 15 minutes.
- Add the curry powder, garam masala, salt, and cayenne pepper. Stir well to evenly distribute the spices, then remove from heat.
- Transfer the roux to a container lined with parchment paper or a silicone mold (I used Souper Cubes). To make portioning easier later, I like to divide the roux into ½-cup portions, which work out to about 4 oz each.
- Refrigerate overnight until fully hardened.
- The next day, once firm, cut the roux into 1 oz cubes (if you divided the roux into ½-cup portions, you just need to divide these into fourths). This recipe yields about 16 oz total.
To make the curry:
- Add the water to a pot and bring to a gentle simmer.
- Add the curry roux cubes and stir until completely dissolved.
- Stir in the honey, soy sauce, and Worcestershire sauce. Taste and season with a little salt if needed.
- Add cooked diced chicken, potatoes, carrots, or other toppings. Simmer until everything is heated through and the vegetables are soft.
- Add a splash of water if needed to loosen the curry to your preferred consistency. Serve hot!
Notes
Frequently Asked Questions:
Can I use salted butter instead of unsalted?: Yes, but reduce the added salt in the roux and adjust seasoning when cooking the curry to avoid over-salting.
How long does the curry roux keep?: The roux will keep for 2 weeks in the refrigerator or up to 6 months in the freezer when stored in an airtight container.
Can I freeze the roux?: Yes – freezing works very well. Freeze the roux in pre-portioned cubes so you can use exactly what you need. Store up to 6 months.
Why does the butter and flour need to be 1:1?: A 1:1 ratio by weight creates a stable roux that melts smoothly and thickens the curry properly; changing the ratio can affect texture and consistency.
My curry is too thick – how do I fix it?: Simply add more water a little at a time while simmering until you reach your preferred consistency.
My curry tastes flat – what should I adjust first?: Start by adjusting Worcestershire sauce or soy sauce, then sweetness (honey or apple), and finally salt.
Is this meant to be healthier than boxed curry?: This recipe isn’t about making curry “healthy” – it’s about controlling ingredients and using butter instead of vegetable or canola oils.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8