Japanese Curry
Servings: 4-6
Ingredients
Chicken:
1 ½ lb boneless skinless chicken thighs, cubed (optional)
¼ tsp salt
black pepper
Curry:
1 large onion, sliced
½ tbsp ginger, grated
2 cloves garlic, minced
2 carrots, sliced into wedges
4 cups chicken broth/water
1 Fuji apple, peeled & grated
1 tbsp honey
1-2 Yukon potatoes, quartered, soaked
1 box (7 oz) Japanese curry roux
1 tbsp soy sauce
1 tbsp ketchup
Directions
Heat the oil in a large pot over medium heat and saute the onions until they caramelize.
Add the ginger and garlic.
Add the chicken and cook until the chicken changes color.
Add the broth/water.
Add the apple, honey, soy sauce, and ketchup.
Add the carrots and potatoes and cook for 15 min. covered, or until the potatoes are tender, and turn off the heat.
Add the curry roux; slowly let it dissolve in a ladle filled with the cooking liquid while stirring with a spoon or chopstick.
Notes
You can store the curry in the refrigerator for up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.