Japanese Chicken Curry with Rice

Method

1. 1
   • onion2
   • vegetable oil2 tbsp

   Soften the onion — Heat the vegetable oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden.

   ⏱7 min
2. 2
   • chicken thigh600 g
   • garlic1
   • fresh ginger1

   Brown the chicken — Add the garlic and ginger and stir for 30 seconds until fragrant, then add the chicken thigh and cook, stirring, until the outside is no longer pink.

   ⏱5 min
3. 3
   • carrot2
   • potato2
   • water8 dl

   Add vegetables and water — Add the carrot and potato and stir to coat, then pour in the water. Bring to a boil, skimming off any foam that rises to the surface.

   ⏱10 min
4. 4

   Simmer until tender — Reduce the heat to low, cover, and simmer until the vegetables are tender.

   ⏱15 min
5. 5
   • japanese curry roux100 g

   Dissolve the curry roux — Turn off the heat, add the japanese curry roux blocks, and stir until fully dissolved into the broth.

6. 6
   • japanese curry roux100 g
   • honey1 tbsp

   Thicken the curry — Return the pot to low heat and simmer gently, stirring often, until the curry thickens. Stir in the honey to balance the flavor.

   ⏱8 min
7. 7
   • japanese curry roux100 g
   • white riceto taste

   Serve over rice — Serve the curry hot, ladled over bowls of steamed white rice.