Japanese Chicken Curry

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!"

 

• 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

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
3. Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
4. Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
5. Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
6. Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
7. Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
8. Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
9. 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.
10. Adjust salt to taste.
11. Serve with hot rice on the side.