Japanese Curry

Japanese curry is milder, thicker, and sweeter than Indian curry. Deeply comforting.

Ingredients

• 1.5 lbs chicken thighs, cut into chunks
• 2 large potatoes, cubed
• 2 carrots, sliced
• 1 large onion, sliced
• 3 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tbsp garam masala
• 2 tbsp flour
• 3 cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 apple, grated (secret ingredient)
• Salt and pepper
• Cooked rice to serve

Directions

1. Brown chicken pieces in oil 5 minutes. Remove and set aside.
2. In same pot, cook onion over medium heat until caramelized, about 15 minutes.
3. Add curry powder and garam masala. Toast 2 minutes.
4. Add flour and stir to make a paste (roux), cook 2 minutes.

Gradually add broth, whisking to prevent lumps.

1. Add chicken, potatoes, carrots, grated apple, soy sauce, ketchup, and Worcestershire.
2. Simmer covered 25-30 minutes until vegetables are tender and sauce is thick.
3. Season with salt and pepper. Serve over rice.

Notes

Grated apple and ketchup are Japanese curry’s secret ingredients — they add natural sweetness and umami that gives it the distinctive rich flavor.