Name: Japanese Chicken Curry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 2 large onions (1.5 lb, 670 g); 2 carrots (6.7 oz, 190 g); 3 Yukon gold potatoes (15 oz, 432 g); 1 tsp grated ginger (2.5 g); 2 cloves garlic (10 g); ½ apple (6 oz, 170 g); 1½ lb boneless, skinless chicken thighs (680 g); freshly ground black pepper; 1½ Tbsp neutral oil (20 g); 4 cups chicken stock/broth (or water, or half stock/half water) (960 g); 1 Tbsp honey (21 g); 1 Tbsp soy sauce (15 g); 1 Tbsp ketchup (17 g); 1 package Japanese curry roux (7-8 oz or 200-230 g); 8 servings cooked Japanese short-grain rice (1200 g); fukujinzuke (optional)

Method

Step 1 done
Cut the into thick wedges.
Step 2 done
Peel the and cut into rolling wedges (rangiri technique).
Step 3 done
Peel the potatoes, cut into quarters, and soak in for 15 minutes.
Step 4 done
Grate the (1 tsp, with juice), mince the , and peel and grate the .
Step 5 done
Cut the into bite-sized pieces using diagonal cuts (sogigiri), then season with black pepper.
Step 6 done
Heat the in a large pot over medium heat, add the , and saute for 5 minutes until translucent and tender.
Step 7 done
Add the minced and grated and mix well.
Step 8 done
Add the and cook until no longer pink on the outside.
Step 9 done
Add the stock/broth, then stir in the grated , , , and .
Step 10 done
Add the and potatoes. The liquid should barely cover the ingredients.
Step 11 done
Simmer covered on medium-low heat for 15 minutes, stirring occasionally. Once boiling, skim any scum and foam from the surface with a fine-mesh strainer.
Step 12 done
Continue cooking covered until a wooden skewer easily pierces the and potatoes.
Step 13 done
Turn off the heat. Dissolve 1-2 curry roux cubes at a time in a ladleful of the cooking liquid using a spoon or chopsticks, then stir back into the pot. Repeat with the remaining cubes, 2 at a time.
Step 14 done
Simmer uncovered on medium-low heat, stirring frequently, for 5-10 minutes until thickened. If using homemade roux, taste and add salt as needed (2-4 tsp).
The sauce is ready when it clings to the spoon and closes a trail slowly.
Step 15 done
Serve the curry over steamed short-grain and garnish with fukujinzuke if desired.

Nutrition

Variations

For more protein, use 2½ lb chicken thighs instead of 1½ lb.
For more vegetables, add 8 oz quartered cremini, a zucchini, and a cup of frozen peas, use 3 carrots instead of 2, and 4½ cups stock to cover.

Notes

Store refrigerated up to 3 days or frozen up to 1 month. Remove potatoes before freezing, as they turn grainy. Homemade curry roux (from the same source, and simple): cook equal parts butter and flour into a roux, then stir in curry powder and garam masala. Ahmed's version skips the apple and ginger and uses extra roux.

Japanese Chicken Curry

Ingredients

Main

Curry Sauce

For Serving

Method

Nutrition

Variations

Notes