Ingredients
1.2 lb boneless skinless chicken thighs (or beef, pork, seafood, tofu, or vegetables)
Kosher salt
Freshly ground black pepper
2 carrots
2 onions
1-2 potatoes
½ Tbsp ginger
2 cloves garlic
1½ Tbsp neutral flavor oil (vegetable, canola, etc)
1 QT water (1 QT = 4 cups or 1000 ml) (or chicken stock)
1 apple (I used Fuji apple)
1 Tbsp honey
2 tsp Kosher salt
1 box Japanese curry roux (1 box = 7 oz or 200 g) (See Notes for homemade recipe)
1½ Tbsp soy sauce
1 Tbsp ketchup
TOPPINGS:
soft/hard-boiled egg
Furkujinzuke (red pickled daikon)
Instructions
- Gather all the ingredients.
- Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
- Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
- Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
- Grate the ginger and crush the garlic.
- Heat 1 1/2 Tbsp vegetable oil in a large pot over medium heat and sauté the onions until they become translucent.
- Add the ginger and garlic.
- Add the chicken and cook until the chicken changes color.
- Add the carrot and mix.
- Add the chicken broth (or water).
- Bring the stock to boil and skim the scrum and fat from the surface of the stock.
- Peel the apple and coarsely grate it.
- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
- When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
- If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
- Add the roux paste back into the stock in the large pot and stir to combine.
- Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
- Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator 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.
Prep Time: 30 mins
Cook Time: 1 hour