Japanese-Style Chicken Curry

pocketmags.com

JoPalmer

1 prepared roast chicken (left)

subheading: For the sauce:

1 tbsp vegetable oil

2 onions, thickly sliced

2 large garlic cloves, finely grated

25g ginger, peeled and grated

45g unsalted butter

30g plain flour

1 tbsp medium curry powder

½ tsp garam masala

850ml vegetable stock

1 tbsp soy sauce

1 tbsp honey

2 tsp rice wine vinegar

500g Maris Piper potatoes, cut into eighths

3 large carrots, sliced on the diagonal

subheading: To serve:

cooked short-grain white rice

sliced spring onions

Japanese pickles (optional)

Directions at pocketmags.com

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