In a large skillet, heat olive oil on high heat. When it’s hot, brown the chicken on the skin side first. Do not crowd the pan (do in batches if necessary). Turn over the chicken and cook until browned. Transfer to a plate until the rest is done.

Meanwhile in a large pot, heat olive oil on medium high heat and cook garlic until fragrant. Then add the onion and sauté. Stir once in a while until they are soft and nice golden brown (about 30 minutes).

Add the chicken into the pot and add cooking sake and broth until it covers the chicken. After boiling, reduce heat to low and cook covered for 1 hour.

Add vegetables of your choice and cook until they are soft.

Pur curry roux in a ladle and slowly dissolve it in the soup. Mix gently without breaking the chicken or vegetable.

Add mirin, soy sauce, and green peas and cook for 5 more minutes.

Serve the curry with rice.

DONE