A mild, slightly sweet Japanese curry with chicken, potatoes, carrots and onions, thickened with curry roux blocks and finished with ginger, garlic, apple and soy.
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| prepSoak peeled and quartered potatoes in water for 15 minutes, then drain | ||||||||
| 2 large onions (670 g) | Sauté onions until translucent, 5 min | Serve curry over rice, garnish with fukujinzuke | ||||||
| 1½ Tbsp neutral oil (for cooking) | ||||||||
| 2 cloves garlic, minced | Add garlic & ginger, mix well | Add chicken, cook until no longer pink | ||||||
| 1 tsp ginger, grated | ||||||||
| 680 g boneless, skinless chicken thighs, cut into bite-sized pieces, seasoned with freshly ground black pepper | ||||||||
| 960 ml chicken stock or broth | Add stock, apple, honey, soy & ketchup | Add carrots & potatoes, simmer covered 15 min | Skim scum from surface | Continue cooking until vegetables are tender | Dissolve curry roux in ladleful of liquid, stir in | Simmer uncovered, stirring frequently, 5–10 min until thick | Taste & adjust salt if needed | |
| ½ apple (170 g), grated | ||||||||
| 1 Tbsp honey | ||||||||
| 1 Tbsp soy sauce | ||||||||
| 1 Tbsp ketchup | ||||||||
| 2 carrots (190 g), cut into rolling wedges | ||||||||
| 3 Yukon gold potatoes (432 g), cut into quarters | ||||||||
| 1 package Japanese curry roux | ||||||||
| 8 servings cooked Japanese short-grain rice | ||||||||
| fukujinzuke (Japanese red pickled vegetables), for garnish | ||||||||
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