Japanese Chicken Curry
Category: Dinner
Prep time : 30 min
Cook time : 1 hr
Total time : 1 hr 30 min
Makes: 6 Servings
Scale recipe by: ×
Curry:
1.2 lb boneless skinless chicken thighs
2 carrots
2 onions
1-2 potatoes
1/2 Tbsp ginger
2 cloves garlic
1 1/2 Tbsp neutral flavor oil
4 cups water or chicken stock
1 apple (Fuji)
1 Tbsp honey
2 tsp kosher salt (or 1 tsp table salt)
1 box (7 oz or 200 g) Japanese curry roux
1 1/2 Tbsp soy sauce
1 Tbsp ketchup
Optional Toppings:
soft/hard-boiled egg
Fukujinzuke (red pickled daikon)
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper. Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch. Grate the ginger and crush the garlic.
Heat 1 1/2 Tbsp vegetable oil in a large pot over medium heat and saute the onions until they become translucent. Add the ginger and garlic. Add the chicken and cook until the chicken changes color. Add the carrot and mix.
Add the chicken broth (or water). Bring the stock to boil and skim the scrum and fat from the surface of the stock.
Peel the apple and coarsely grate it into the pot. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. When the potatoes are ready, add the curry blocks. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
Heat 1 1/2 Tbsp vegetable oil in a large pot over medium heat and saute the onions until they become translucent. Add the ginger and garlic. Add the chicken and cook until the chicken changes color. Add the carrot and mix.
Add the chicken broth (or water). Bring the stock to boil and skim the scrum and fat from the surface of the stock.
Peel the apple and coarsely grate it into the pot. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. When the potatoes are ready, add the curry blocks. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
Next time, try browning chicken in the pot before cooking down the onions.
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Submitted by Jessica on 2020-01-14