Japanese-style Chicken Curry 



Japanese-style Chicken Curry 



  • Preparation 15 min
  • Cooking 1 h 40 min
  • Servings 4
  • Freezes Yes
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1 1/2 lb (675 g) skinless and boneless chicken thighs, cut into cubes
    • 2 onions, each cut into 12 wedges
    • 2 tablespoons (30 ml) vegetable oil
    • 1 clove garlic, finely chopped
    • 4 cups (1 litre) chicken broth
    • 4 carrots, peeled and cut into chunks
    • 2 potatoes, peeled and cut into large cubes
    • 1 block 3.5 oz (100 g) Japanese curry sauce mix (your choice of mild, medium or spicy mix) (see note)
    • Salt and pepper 




Preparation

Note from Ricardo

Variation
If you can’t find the Japanese curry sauce mix, substitute for this homemade curry paste:

In a saucepan, melt 60 ml (1/4 cup) of butter. Add 60 ml (1/4 cup) of flour and cook for 1 minute, stirring constantly. Add 30 ml (2 tablespoons) of Worcestershire sauce, 30 ml (2 tablespoons) of garam masala and 15 ml (1 tablespoon) of tomato paste. Remove from the heat and let cool.

You can find the Japanese curry sauce mix, in boxes of 100 g or 200 g, in the Japanese product aisle in Asian grocery stores.
 

Personal Note