Japanese Chicken Curry with Rice

Ingredients

• 600 g chicken thigh, cut into bite-sized pieces
• 2 onion, sliced
• 2 carrot, cut into chunks
• 2 potato, peeled and cut into chunks
• 1 garlic, minced
• 1 fresh ginger, minced
• 2 tbsp vegetable oil
• 8 dl water
• 100 g japanese curry roux, chopped into blocks
• 1 tbsp honey
• white rice to taste

Method

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.

4. 4.

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

5. 5.

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

6. 6.

   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.

7. 7.

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