Japanese Chicken Curry

Name: Japanese Chicken Curry
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 1 pot, 6 serving(s)
Ingredients: 2 tablespoons canola oil; 550 g boneless skinless chicken thighs, trimmed and chopped into large chunks; 2 large onions, thinly sliced (approx. 1 lb); 1/2 tablespoon grated garlic (~2 large cloves); 1/2 tablespoon grated ginger; 2 1/2 tablespoons japanese curry powder (I used http -- or /www.food.com or recipe or japanese-curry-powder-532257); 3 cups low sodium chicken broth; 2 large carrots, cut into chunks; 2 large red potatoes, cut into large chunks (no need to peel); 1 medium japanese sweet potato, peeled and cut into chunks; 1 small Asian pear, peeled cored and grated (or apple); 1 tablespoon tomato paste; 1 tablespoon cocoa powder; 1 tablespoon kosher salt; 2 tablespoons all-natural ketchup; 2 teaspoons Worcestershire sauce; 1 tablespoon butter; 1 tablespoon rice flour

Submitted by YummySmellsca

"Homemade Japanese Curry Chicken WIN! The perfect balance of savoury, sweet, tangy and bitter, packed with umami and 100% from scratch. No roux, no prefab curry powder, and even gluten free to boot!"

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photo by YummySmellsca

Ready In:: 2hrs 45mins
Ingredients:: 18
Yields:: 1 pot
Serves:: 6

ingredients

2 tablespoons canola oil
550 g boneless skinless chicken thighs, trimmed and chopped into large chunks
2 large onions, thinly sliced (approx. 1 lb)
¹⁄₂ tablespoon grated garlic (~2 large cloves)
¹⁄₂ tablespoon grated ginger
2 ¹⁄₂ tablespoons japanese curry powder (I used http -- or /www.food.com or recipe or japanese-curry-powder-532257)
3 cups low sodium chicken broth
2 large carrots, cut into chunks
2 large red potatoes, cut into large chunks (no need to peel)
1 medium japanese sweet potato, peeled and cut into chunks
1 small Asian pear, peeled cored and grated (or apple)
1 tablespoon tomato paste
1 tablespoon cocoa powder
1 tablespoon kosher salt
Chunou Sauce
2 tablespoons all-natural ketchup
2 teaspoons Worcestershire sauce
Roux
1 tablespoon butter
1 tablespoon rice flour

directions

Heat the oil in a large Dutch oven over medium-high heat.
Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
Adjust salt to taste.
Serve with hot rice on the side.

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RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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