YIELD
4 serving
TYPE
Main Course
TIME
40 minutes
LEVEL
Medium
Heat a pan over medium heat and add oil. Once the oil is hot, add the onions. Sauté the onions, stirring occasionally, until they caramelize
Add the boneless chicken thighs, garlic, ginger, and salt to the pan. Sauté everything until it becomes aromatic
Next, add the carrots and potatoes, and give it a good mix
Pour in the chicken broth, grated apple, soy sauce, black pepper, ketchup, and honey. Mix everything thoroughly
Close the pan with its lid and let the mixture cook for about 15-20 minutes
Remove the lid and introduce the Japanese curry roux. Stir thoroughly to ensure even distribution. I used four roux cubes, adding them two at a time for a balanced mix
Once the roux is fully combined, reduce the heat to low and continue cooking the curry until it thickens. Now your delicious golden Japanese curry is now ready to enjoy
Serve this Japanese Chicken Curry over steamed white rice, Japanese rice, or basmati rice. You can also pair it with tamagoyaki or other Japanese-inspired dishes