Japanese chicken curry
Japanese chicken curry combines chicken, potato and carrot in a thick, mild sauce. A homemade flour-and-butter roux replaces ready-made curry blocks, and grated apple adds a mellow sweetness.
How to make it
Prepared 0 of 6 steps
Cut the ingredients
Cut the chicken into pieces about 3 cm across, and cut the potato and carrot into evenly sized large chunks. Thinly slice the onion; peel and grate the apple. Have a heavy saucepan and a small frying pan ready for the roux.
Brown the chicken and onion
Heat the vegetable oil, brown the chicken for 4–5 minutes and transfer to a plate. In the same pan, cook the onion for 8–10 minutes until soft and lightly golden, regularly scraping up the browned bits from the base.
Begin simmering
Return the chicken and add the carrot, potato, apple and stock. Bring to a gentle simmer and cook with the lid slightly ajar for about 20 minutes. The vegetables should begin to soften while still holding their shape.
Prepare the curry base
In a small pan, melt butter and add flour, stirring for 4-5 minutes until light brown. Reduce heat, sprinkle in the curry powder and warm through for 30 seconds without letting the powder burn.
Loosen the roux and combine
Gradually stir several ladlefuls of hot stock from the main pan into the roux, working out any lumps. Pour back into the chicken pan, add the soy sauce, ketchup, salt and pepper and mix thoroughly.
Finish the sauce
Simmer uncovered for another 8-10 minutes, stirring gently from the bottom. The potatoes should be easily pierced with a fork, the chicken should reach 74 °C, and the sauce should thicken. Serve the curry without additional side dishes.
Little hint
Gradually thin the flour base with hot broth to avoid lumps. After adding it, stir the sauce from the bottom: a thick mixture can easily scorch even at a gentle simmer.
Frequently asked questions
What should I watch out for when cooking?
Gradually thin the flour base with hot broth to avoid lumps. After adding it, stir the sauce from the bottom: a thick mixture can easily scorch even at a gentle simmer.
How should I prepare the ingredients?
Cut the chicken into pieces about 3 cm across, and cut the potato and carrot into evenly sized large chunks. Thinly slice the onion; peel and grate the apple. Have a heavy saucepan and a small frying pan ready for the roux.
