Japanese Curry (Wafuu)
Ready In: 55 mins
Serves: 4
Ingredients
- 3 cups chicken stock
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken, cut into chunks
- salt and pepper
- 3 tablespoons butter
- 1 teaspoon fresh ginger, finely chopped
- 1⁄2 medium onion, finely chopped
- 1⁄2 medium onion, cut into 1-inch chunks
- 1 garlic clove, finely chopped
- 3 tablespoons flour
- 2 tablespoons curry powder
- 2 tablespoons crushed tomatoes
- 1 bay leaf
- 1 medium carrot, chopped to 1/2-inch pieces
- 1 medium potato, chopped in 1-inch pieces
- 1 small fuji apple, grated
- 1 teaspoon honey
- 1 tablespoon soy sauce
Directions
- Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.
- Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
- Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.
- Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
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