Japanese Chicken Curry
, Serves 8
Hearty Japanese curry of chicken, onions, carrots and potatoes simmered with apple and honey, thickened with curry roux.
| 2 large yellow onions, cut in thick wedges (670 g) | Sauté onions 5-10 min | Mix in garlic & ginger | Cook chicken until no longer pink | Add stock, apple, honey, soy, ketchup | Add carrots & potatoes | Simmer covered 15 min, skim scum | Cook until veg skewer-tender | Off heat, dissolve roux in ladles | Simmer uncovered 5-10 min until thick | Serve over rice with pickles |
| 22 ml neutral oil | ||||||||||
| 2 cloves garlic, minced | ||||||||||
| 1 tsp ginger, grated | ||||||||||
| 680 g boneless, skinless chicken thighs, trimmed, cut diagonally into bite-sized pieces | ||||||||||
| freshly ground black pepper | ||||||||||
| 950 ml chicken stock or broth (or half water) | ||||||||||
| 1/2 apple, quartered, cored, peeled & grated (170 g) | ||||||||||
| 1 Tbsp honey | ||||||||||
| 1 Tbsp soy sauce | ||||||||||
| 1 Tbsp ketchup | ||||||||||
| 2 carrots, peeled, cut in rolling wedges (rangiri) (190 g) | ||||||||||
| 3 Yukon gold potatoes, peeled, quartered, soaked in water 15 min (432 g) | ||||||||||
| 1 package Japanese curry roux | ||||||||||
| 8 servings cooked Japanese short-grain rice | ||||||||||
| fukujinzuke (Japanese red pickled vegetables) |
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