Japanese chicken curry

Ingredients

For 8 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 680 g boneless chicken thighs
• 2 large onions, 2 carrots and 3 potatoes
• 1 tsp ginger and 2 garlic cloves
• 1/2 grated apple
• 1 1/2 tbsp oil
• 960 ml chicken stock
• 1 tbsp honey, 1 tbsp soy sauce and 1 tbsp ketchup
• 200–230 g Japanese curry roux blocks
• Pepper to taste; cooked rice to serve

Step-by-step method

1. Cut chicken and vegetables into pieces; mince garlic and ginger.
2. Fry onions in oil; add garlic, ginger and chicken and let the meat colour.
3. Add carrots, potatoes, stock, apple, honey, soy sauce and ketchup.
4. Simmer, skimming foam, until the chicken is cooked and vegetables are tender.
5. Turn off heat and dissolve roux gradually in ladles of broth; return to the pan.
6. Simmer gently for another 10 minutes, stirring, and serve with rice.