Japanese Chicken Curry

• Meat

  • 1 lb Chicken breasts or boneless chicken thighs cut into even

• Produce

  • 1 Apple, small
  • 3 Carrots, medium
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 Onions, medium
  • 2 Potatoes, peeled and cut into 3/4 inch chunks, medium

• Canned Goods

  • 5 cups Chicken broth
  • 3 tbsp Tomato paste

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice of your preference

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 4 tbsp Curry powder
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 4 tbsp Butter

Found on siftednotstirred.com

Description

Ingredients

• 5 cups chicken broth
• 1 Tablespoon canola oil
• 1 pound chicken breasts or boneless chicken thighs cut into even 1 inch chunks
• Salt
• Pepper
• 4 Tablespoons butter
• 1 Tablespoon fresh peeled and finely grated ginger
• 2 medium onions, finely chopped
• 3 cloves garlic, finely chopped
• ⅓ cup all purpose flour
• 4 Tablespoons curry powder
• 3 Tablespoons tomato paste
• 3 medium carrots, cut into ½ inch chunks
• 2 medium potatoes, peeled and cut into ¾ inch chunks
• 1 small apple, peeled, cored and coarsely grated
• 1 Tablespoon honey
• 2 Tablespoons soy sauce
• Rice of your preference for serving

Directions

• In a large skillet (preferably cast iron), heat pan over high heat. Add canola oil and allow to heat until shimmering. Meanwhile, cut chicken to an even 1 inch dice, salt and pepper moderately. Add chicken to skillet and cook for 4-5 minutes until golden brown. Remove from heat.
• In a large saucepan over medium low heat add butter and allow it to melt. Add ginger, garlic, and onions. Cook until translucent 3-5 minutes. Add flour, stir well and continue to cook, browning for 2-3 extra minutes. Add tomato paste and curry powder. Stir well to combine evenly (it will be thick and a little clumpy).
• As soon as tomato paste and curry is evenly combined, add chicken stock. Bring to a boil. Add chicken, carrots and potatoes. Bring to a boil again(temperature reduces when you add other ingredients). Reduce heat to medium low (simmering) and cook for 30-40 minutes, stirring occasionally until vegetables are tender. Stir in apple, honey, and soy sauce. Cook for another few minutes, until apples are not too noticeable. Taste and adjust salt if needed.
• Serve over rice.