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Japanese Style Chicken Curry
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Ingredients
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Step by step
Method
5 steps
- 1
Season the chicken chunks with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high and brown the chicken on a few sides, 4–5 minutes — you're after color, not cooking it through. Move to a plate.
- 2
Drop the onion into the same pot and cook about 5 minutes until soft and a little sweet. Add the carrots, potatoes, broth, and grated apple. Bring to a boil, scraping up any browned bits.
- 3
Nestle the chicken back in, cover, and simmer gently 15 minutes until the carrots and potatoes are tender when you poke them with a fork.
- 4
Turn off the heat. Break the curry roux into pieces, stir until fully melted, then simmer uncovered 5 minutes until the sauce is thick enough to coat a spoon and look glossy.
- 5
Taste for salt. Ladle over big bowls of steamed rice — Japanese curry wants the rice underneath, not mixed in.