- 1 lb chicken thighs, cut into bite-sized pieces
- steamed rice to serve
- 1.7 oz unsalted butter
- ¼ cup all-purpose flour
- 2 tbsp curry powder (a Japanese brand preferably)
- 2 tsp garam masala*
Japanese Curry Sauce:
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 small onion, finely diced
- ¼ cup soy sauce
- 1 tbsp honey
- 2 tsp apple cider vinegar
- ¾ cup apple juice
- 2 cups chicken stock
- 2 peeled potatoes, cut into bite-sized pieces
- 1 carrot, cut into bite-sized pieces
- chilli powder to taste
- sea salt to taste
To make the roux, heat the butter in a small saucepan over medium-high heat. When the butter is starting to foam, add the flour. Cook, stirring, for 2-3 minutes or until the mixture has darkened slightly. Stir through the curry powder and garam masala. Cook for a further 2 minutes. Then transfer the mixture to a bowl and set aside for later.
To make the curry sauce, heat the oil in a large wok or saucepan over medium heat. Add the garlic and onion. Season with a pinch of salt and cook, stirring every so often, for 2-3 minutes. Then stir in the roux. Now add the chicken and mix until well coated. Then add the soy sauce, honey, vinegar, apple juice and chicken stock.
Add the potatoes and carrot. Bring the curry to a simmer. Then turn the heat to low and simmer with the lid off for 45 minutes or until the vegetables are tender and the curry sauce has thickened. Taste and season with salt and chili powder to taste. Remove from heat and serve with steamed rice and pickled ginger if using.
You can also make this recipe with breaded chicken. Do everything the same but leave the chicken breast whole. Bread it your way and cook. Add on top of the rice and curry mixture.