Japanese Chicken Curry チキンカレー

justonecookbook.com

NJcarpetbagger

1.2 lb boneless skinless chicken thighs (or beef, pork, seafood, tofu, or vegetables)

salt (kosher or sea salt; use half if using table salt)

Freshly ground black pepper

2 carrots

2 onions

1 to 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 salt (kosher or sea salt; use half if using table 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

subheading: Toppings:

soft/hard-boiled egg

Fukujinzuke (red pickled daikon)

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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