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A fixture on the weeknight dinner menu in Japan, this delicious curry is thickened with a roux and sweetened with honey and apple. Recipe adapted from Saveur.
Serves 4 Ingredients:
3 cups chicken broth 1 tbsp canola oil 1 lb boneless skinless chicken thighs, cubed (or beef, pork, or tofu) salt and pepper 3 tbsp butter 1 medium yellow onion, half chopped finely, half in 1” pieces 1 clove garlic, chopped 4 tbsp flour 3-4 tbsp Japanese Curry Powder 2 tbsp chopped tomatoes, tomato paste, or ketchup 2 medium carrots, peeled and sliced 1 medium potato, peeled and cut into 1” pieces 1 small apple, peeled, cored and grated 1 tsp honey 1 tbsp soy sauce steamed rice
Heat the chicken broth in a large pot and bring to a simmer. While that’s heating, season chicken thighs with salt and pepper. Heat oil in skillet on high. Add chicken and saute, stirring until fully cooked. Set aside.
In the same skillet, melt butter, add diced onion and garlic and saute until translucent. Sprinkle in the flour and stir for 2 minutes. Add curry powder and tomatoes. Turn off heat. Add 1/2 cup of hot chicken broth and whisk into onion mixture until it forms a roux.
Add roux to large pot of hot broth and whisk. Add the chicken, large onion, carrots and potatoes and simmer, stirring occasionally until vegetables are tender, about 30-40 minutes. In the last 5 minutes of cooking, add apple, honey and soy sauce. Salt to taste.
August 23, 2020
It’s always interesting to read and look at other people’s recipes. I always admire to see how other people make their curry and I enjoyed your recipe. I hope you’ll be able to read and comment on my recipe: https://nyamwithny.com/nyam-recipes-japanese-curry/ Nice recipe, I’ll try it out when I have the time!
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Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!