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.
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
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.