Japanese curry tends to be substantially thicker than most other curries, but it’s a matter of taste. Just add water! I usually add about 500 mL to a large pot, the starch from the potatoes, the disintegrating onions, and the roux should make it thick enough.
Basic veg proportion:
4 onions, diced and slow cooked before everything else (with garlic and ginger)
2 potatoes, large cubes
2 carrots, thick slices
Rest of volume with frozen broccoli, so we can pretend to be healthy
500 mL water, added with potatoes, carrots, broccoli. Add seared chicken here too if thats your speed.
Boil until veg is soft but not disintegrating.
Take off heat, add roux. Mix well.
Bring up to heat again and stir until it’s as goopy as you want.
Japanese curry tends to be substantially thicker than most other curries, but it’s a matter of taste. Just add water! I usually add about 500 mL to a large pot, the starch from the potatoes, the disintegrating onions, and the roux should make it thick enough.
Basic veg proportion:
Boil until veg is soft but not disintegrating.
Take off heat, add roux. Mix well.
Bring up to heat again and stir until it’s as goopy as you want.
Add to rice in equal proportions