Halal Japanese Curry Recipe!!!

I used to buy the japanese curry roux from supermarket (before i became muslim) as it is so easy to use and the taste of japanese curry is so different from chinese or malay curry. It is best serve with nice hot japanese rice. As i know it is impossible to get halal japanese curry roux from supermarket, finally i challenged myself to make the roux from scratch and to my surprise it is pretty simple and the taste is pretty close (about 80%) to the one sold in supermarket.

Ingredients:
2 Tbsp butter
1 onion, thinly sliced
1 tsp grated fresh ginger
1 tsp grated garlic
2 Tbsp flour
1 Tbsp curry powder
2 and 1/2 cup bouillon (Chicken or beef stock, can get the knorr's brand)
1/2 tsp garam masala

Preparation:
Heat 1 Tbsp of butter in a skillet and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 Tbsp of butter in a medium pot. Put flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion in the sauce. Simmer the sauce until thickened. Add garam masala at last.


Japanese Chicken Curry
Ingredients:

12 chicken legs (or beef slices)
1 onion
1 clove garlic
1 clove fresh ginger root
1/4 lb Japanese curry roux
3 cups water
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
(Can add potato and carrot too)
*vegetable oil

Preparation:
Sprinkle salt, pepper, and curry powder in chicken legs. Slice onion thinly. Heat some oil in a pan and saute chopped ginger, garlic, and sliced onion. Add chicken legs in the pan and saute well. Pour water in the pan and simmer until chicken legs are softened. Add curry roux and stir lightly. Simmer for 5 minutes.
*Makes 4 servings.