Japanese Chicken Curry

Description

A delicious, savory, umami meal that can be customized with proteins and veggies.

Utilizes Japanese curry roux cubes to create a cozy meal.

Ingredients

• 2/3 lb to 1 lb boneless, skinless chicken thighs, or your protein of choice, diced
• 2 minced cloves garlic
• 1 tsp grated ginger
• 2 onions
• 2 carrots
• 2-3 potatoes (I personally use russet, but gold waxy are suggested)
• ground black pepper to taste
• 4 servings cooked white rice

For the Curry Sauce

• 3/4 Tbsp neutral oil (for cooking)
• 1/2 Japanese Curry Roux box
• 2 cups chicken stock/broth
• 1/2 Tbsp Honey (optional)
• 1/2 Tbsp Soy Sauce (optional)
• 1/2 Tbsp Ketchup (optional)

Steps

Prepping ingredients

1. Peel 3 potatoes and cut them into quarters or 6 pieces depending on size. Soak them in water for 15 minutes to remove excess starch.
2. Cut 2 onions into wedges. If you prefer, you can mince or thinly slice the onions.
3. Peel 2 carrots and cut them into rolling wedges; cut at a 45 degree angle, roll 90 degrees, and cut again. This creates more surface area for more flavor and faster cooking.
4. Cut off the extra fat from the boneless, skinless chicken thighs and discard it. Cut the chicken into bite-sized pieces. Season with ground black pepper.

To Cook the Curry

1. Heat neutral oil in a large pot over medium heat and add the onion
2. Saute the onions, stirring occasionally, until they become translucent and tender, about 5 minutes. Do not stir too often because they won't develop a golden color. If you have extra time, saute for an additional 5 minutes for more color and flavor.
3. Add the minced garlic and grated ginger. Mix well.
4. Add the chicken and cook, stirring frequently, until it's no longer pink.
5. Add 2 cups chicken stock/broth.
6. Add the 1/2 Tbsp Honey, 1/2 Tbsp Soy Sauce, and 1/2 Tbsp Ketchup if desired.
7. Add the carrots and potatoes. The broth should barely cover the ingredients.
8. Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.
9. Once boiling, use a fine-mesh strainer to skim the scum and foam from the surface of the broth.
10. Cook until you can skewer the carrots and potatoes with a fork.
11. Turn off the heat. From the 1/2 package Japanese curry roux, put 1-2 cubes into a ladleful of cooking liquid. Let it dissolve by stirring in the ladle with a spoon or chopsticks. Stir into the pot to incorporate. Repeat with the rest of the blocks.
12. Simmer, uncovered, on medium-low heat, stirring frequenntly, until the curry becomes thick. 5-10 minutes.

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