Why this recipe works: This home-style curry stew uses a quick flour-and-spice roux instead of packaged curry blocks. Apple and soy sauce add sweetness and savoury depth.
Method
- Brown the chicken in half the oil in a heavy pot. Transfer to a plate.
- Add the remaining oil and onions. Cook for 8 minutes. Add the carrots, potatoes, grated apple, stock and chicken. Simmer gently for 25 minutes.
- In a small saucepan, melt the butter over medium-low heat. Stir in the flour and cook for 2 minutes. Add the curry powder and garam masala and stir for 20 seconds.
- Whisk about 250 ml / 1 cup of hot stew liquid into the roux a little at a time until smooth. Stir this mixture back into the stew.
- Add the soy sauce and tomato paste. Simmer uncovered for 10 to 15 minutes, stirring often, until thick and the chicken is safely cooked.
- Taste and season. Let stand for 5 minutes before serving.
Cultural note
Japanese curry is a distinct, generally mild style with a thick sauce and familiar vegetables. This recipe is an accessible homemade interpretation rather than a substitute for every regional or family version.
Useful notes
A mild curry powder is easiest to balance; add heat separately at the table.
Whisking hot liquid into the roux prevents flour lumps.
Cut the vegetables evenly so they finish together.
Serving ideas
Serve over short-grain or medium-grain rice with steamed greens.
Storage and reheating
Refrigerate for 3 to 4 days. The sauce thickens when chilled; add water or stock while reheating.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
