Japanese Chicken Curry チキンカレー - JOC
Ingredients
- 454 g Boneless skinless chicken thighs or beef pork, seafood, tofu, or vegetables
- 2 Carrot Peel and cut in rolling wedges (Rangiri)
- 2 Onions Cut in wedges.
- 1-2 Potatoes Cut into 1.5 inch pieces and soak in water for 15 minutes
- ½ tbsp Ginger Grated
- 2 cloves Garlic Crushed
- 4 cups Water 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, or homemade recipe
- 1 ½ tbsp Light soy sauce
- 1 tbsp Ketchup
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp ketchup
Instructions
- Rinse the chicken and pat dry with paper towel. Discard the extra fat and cut it into bite size pieces. Season the chicken with salt and pepper.
- Heat 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 the apples.
- 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.
- DONE