Japanese Chicken Curry

Ingredients:

Japanese curry roux ~ homemade recipe here

1kg boneless, skinless chicken thighs

2 carrots

2 yellow onions

2-3 potatoes

1/2 tbsp ginger ~ grated

2 cloves garlic ~ minced

4 cups chicken stock/broth

1 apple ~ grated

1 tbsp honey

1/2 tsp salt

1-1/2 tbsp soy sauce

1 tbsp ketchup

Side Dish

soft/hard-boiled egg

Red ginger pickled

Directions/Instructions:

1. Discard the extra fat from the chicken and cut it into bite-size pieces.  Season with salt and pepper.  Set aside.
2. Peel and cut the carrot in rolling wedges and cut the onions in wedges.  Cut the potatoes into 1-1/2 inch pieces and soak in water for 15 mins to remove excess starch.  Grate the ginger and crush the garlic and mince.
3. Heat the oil in a large pot over medium heat and saute the onions until they become translucent and tender.  Then add the ginger and garlic.  Saute for another 1-2 mins
4. Then add the chicken and cook until it is no longer pink.  Add the carrot and mix well to coat with oil.
5. Add the chicken broth and bring it to a boil.  Once boiling, using a fine-mesh strainer to skim the scrum and fat from the surface of the broth.
6. Peel the apple and grate it into the broth.  Add the honey and salt and simmer uncovered for 20 mins, stirring occasionally.
7. Add the cut potatoes and cook until the potatoes are tender for about 15 mins.  Turn off the heat, add the homemade curry roux into the soup and stir to combine.
8. Add soy sauce and ketchup.  Simmer uncovered on low heat, stirring occasionally until the curry becomes thick.
9. Serve the curry with Japanese rice on the side.  Garnish with soft boiled egg and red ginger pickled.