Easy Japanese Chicken curry
Ingredients:
The chicken:
1 1/2 lbs boneless, skinless chicken thighs, cut and discard any extra fat
1/4 tsp salt
freshly ground black pepper
2 carrots, peeled and cut into rolling wedges (diagonal cut)
2 onions, cut into wedges
3 yukon gold potatoes, peeled and cut into quarters
1 knob ginger, grated (keep juice)
2 cloves garlic, minced
1/2 apple, peeled and cut into quarters then grated
1 1/2 tbsp neutral flavored oil
The curry:
Serving:
Japanese red pickled vegetables
Step by step:
Cut your chicken into bite-sized pieces diagonally
Then start to cook your curry. Heat oil in a large pot over medium heat and add the onion, sauté stirring occasionally, until translucent, about 5 minutes
Then, add the minced garlic and ginger and mix well
Add the chicken and cook, stirring frequently, until no longer pink on the outside. If onions are getting too brown, reduce the heat to medium low, temporarily
Add the chicken stock, grated apple, honey, soy sauce, and ketchup
Then add your carrots and potatoes, the broth should barely cover the ingredients
Simmer, covered on medium low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth
Once boiling, use a fine mesh strainer to skim the scum and foam from the surface of the broth
Continue to cook covered until you can stick a chopstick through the carrots and potatoes
Then, turn off the heat and put 1-2 cubes of Japanese curry in a large spoon or ladle and let dissolve slowly and then stir into the pot and mix. Repeat with the rest of the blocks, 2 cubes at a time.
Once finished, simmer uncovered on medium low heat, stirring frequently until the curry becomes thick, about 5-10 minutes, make sure none of the chicken or veggies get stuck to the bottom
Once thickened, serve the curry hot with Japanese red pickled vegetables. Enjoy!
See full recipe here
Recipe Credit: Just One Cook Book