Japanese Chicken Curry
For the Curry “Roux”:
4 ounces butter
4 ounces all-purpose flour
4 tablespoons plus 1 teaspoon curry powder
1 tablespoon garam masala
pinch cayenne pepper
In a small pot, melt the butter over medium heat then add the flour, stirring. When the flour thickens and soaks up all the butter, stir in the rest of the ingredients string constantly until you have a creamy mound. Remove from the heat place onto a piece of parchment paper and allow to cool completely to room temperature then in your refrigerator until set. Cut it up into about 6 to 8 pieces.
For the Curry:
2 tablespoons peanut or vegetable oil
1 large yellow onion, small diced
2 carrots, peeled and diced
3 Yukon Gold potatoes, peeled and diced
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
2 pounds chicken thighs, cut into chunks
1 tablespoon ketchup
4 cups chicken broth
1 tablespoon soy sauce
1 tablespoon honey
1 small piece of apple, finely grated
steamed rice, for serving
Heat a Dutch oven over medium heat. Add the oil and cook the carrots and onions for a couple of minutes. Add the potatoes and cook stirring for a couple of minutes. Add the garlic, ginger and chicken. Keep stirring until the chicken is cooked on the outside. Add the chicken broth and cook for 8-10 minutes. Begin adding the curry roux little by little, whisking or stirring until it is fully incorporated into the stew. Add the rest of the ingredients and season well with salt and pepper.
Serve with rice.
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