I am Japanese and I used to use Japanese curry roux to make curry because curry is supposed to be made with the roux. However, after 20 years in Australia, I gradually came to dislike the flavour of store-bought roux and started making this curry. Now I am writing down this recipe for my children to know how I make it.


4 Servings


2 tablespoon Canola Oil
1 large Onion *finely chopped
1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Curry Powder
1 canned Tomatoes *400g
1 teaspoon Salt
1 teaspoon Sugar *optional, depending on the sweetness of Tomatoes
500 to 600g Chicken *cut into small pieces
1 cup Yoghurt *Greek style preferred
Coriander Leaves

  1. Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned.
  2. Add Curry Powder and cook for a minute, then add the canned Tomatoes. If it lacks sweetness, add Sugar. Season with Salt and cook until colour is darkened and the sauce is thickened.
  3. Add Chicken and Yoghurt, and cook over higher heat until Chicken is cooked and the sauce is thickened.
  4. Enjoy with freshly cooked Basmati Rice and Coriander if you like it.