Coco Ichibanya Curry Recipe
Nothing beats a hearty bowl of curry to soothe the soul and if you've ever been lucky enough to taste the rich and scrumptious curry from Coco Ichibanya in Japan, you know what curry dreams are made of. Whether you're a curry enthusiast or have been wanting to recreate this beloved curry at home, I got you covered!
Ingredients
- 1 1/2 large onions julienned
- 2 tbsp neutral oil
- 4 tbsp unsalted butter divided
- 2 tbsp carrot grated
- 1/2 apple grated
- 1 cup low sodium chicken stock
- 1 cup water
- 2 curry blocks Japanese curry roux
- 1 tsp curry powder preferably madras curry
- 1 tbsp mango chutney substitute with honey
- 1/2 tbsp Bulldog fruit & vegetable sauce substitute with ketchup
- 1/2 tbsp Worcestershire sauce preferably Bulldog brand
- 1 1/2 tbsp dark soy sauce
- 1/4 tsp white pepper
Instructions
- In a medium-sized pot, heat neutral oil and 2 tablespoons of butter over low heat. When the butter has fully melted, toss in the julienned onions. Cook on low for 40 to 45 minutes until dark brown and caramelized, making sure to stir occasionally to prevent burning.
- Once the onions have caramelized, add the grated carrot and apple. Cook on medium-low for 2 to 3 minutes, until the liquid from the grated apple has evaporated.
- Pour in the low-sodium chicken stock and water. Bring to a boil then reduce to a simmer.
- Dissolve the curry roux cubes into the pot. Add the curry powder then simmer for 5 to 10 minutes until slightly thickened.
- Add the mango chutney, Bulldog fruit & vegetable sauce (or ketchup), Worcestershire sauce, dark soy sauce and white pepper. Stir and mix well.
- Using an immersion blender, blend the curry until smooth. Add the remaining 2 tablespoons of butter into the curry and mix well.
- The flavors of the curry will enhance as it sits so I recommend storing it in the fridge overnight and reheating it the next day.
- Serve with rice and your choice of katsu!