Japanese Chicken Curry チキンカレー

justonecookbook.com

Yee-Fan

2 onions (large; 1.5 lb, 670 g)

2 carrots ( 6.7 oz, 190 g)

3 Yukon gold potatoes ( 15 oz, 432 g)

1 tsp ginger (grated)

2 cloves garlic

½ apple ( 6 oz, 170 g)

1½ lb boneless, skinless chicken thighs (see Notes for substitutions)

freshly ground black pepper

subheading: For the Curry Sauce:

1½ Tbsp neutral oil (for cooking)

4 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)

1 Tbsp honey

1 Tbsp soy sauce

1 Tbsp ketchup

1 package Japanese curry roux ( 7 to 8 oz or 200 to 230 g; or make my Japanese Curry Roux)

subheading: For Serving:

8 servings cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables) (optional; or make my Homemade Fukujinzuke)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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